Tamales Dulces are traditional Mexican sweet tamales made with a soft masa dough, sweetened with sugar and flavored with cinnamon and vanilla. Often dyed pink and studded with raisins, they’re a festive treat enjoyed during holidays and special occasions.
16–20dried corn husks, soaked in warm water until pliable
Instructions
Soak the corn husks in warm water for at least 30 minutes to soften.
In a large bowl, beat the butter and sugar together until light and fluffy.
In a separate bowl, combine masa harina, baking powder, salt, and cinnamon. Gradually add warm water or milk and mix to form a soft dough.
Add the masa mixture to the butter mixture and beat until fully combined. Mix in vanilla and sweetened condensed milk. Add a few drops of pink food coloring, if using.
Fold in the raisins or any other optional fillings.
Spread about 2 tablespoons of dough onto the center of each corn husk, leaving space at the sides. Fold the sides inward, then fold the bottom up to seal.
Arrange tamales upright in a steamer basket over simmering water. Cover with extra husks or a damp towel and steam for 60–75 minutes or until the dough is set and pulls away easily from the husks.
Let rest for a few minutes before serving. Serve warm or at room temperature.