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Strawberry Tamales

Name: Strawberry Tamales
Prep time: 15 min
Total time: 2 h
Yield: 24
Cuisine: Mexican
Ingredients: 1 pack (16 oz.) fried corn husks for tamales; 4 cups harina masa (specialty dough for tortillas); 1 1/2 teaspoons baking powder; 1/2 ground salt; 1 cup butter; 1 1/2 cups granulated sugar; 1 cup fresh strawberries, chopped; 1/2 cup milk; 2 cups dried blueberries; 3 to 5 drops red or pink food coloring (optional)

Prep 15 min
Total 2 hr 0 min
Ingredients 10
Servings 24

Strawberry tamales are a colorful and delicious dessert. These are a traditional dessert in Mexico and everyone loves their pink color. You’ll definitely enjoy the delicious flavor of the sweet strawberries and dried blueberries at all times of day. But remember, making homemade tamales doesn’t need to be difficult. With this easy recipe, you can enjoy delicious strawberry tamales whenever you want. I love making sweet tamales when it’s cold because then I can have them with some hot chocolate!

Ingredients

1 pack (16 oz.) fried corn husks for tamales
4 cups harina masa (specialty dough for tortillas)
1 1/2 teaspoons baking powder
1/2 ground salt
1 cup butter
1 1/2 cups granulated sugar
1 cup fresh strawberries, chopped
1/2 cup milk
2 cups dried blueberries
3 to 5 drops red or pink food coloring (optional)

Directions

1

Separate the dried corn husks and put them in a big bowl. Soak the husks in enough boiling water to cover them completely. Let them soak for at least 30 minutes. Take the husks out of the water and dry them with kitchen towels.
2

In a small bowl, mix the harina masa with baking powder and salt.
3

Blend the strawberries and milk until the strawberries are completely blended.
4

Whip the butter and sugar with a mixer on medium speed for 2 to 3 minutes until it’s soft and fluffy. Add the harina masa mix, whipping until it’s completely mixed and has a sandy texture. Add the strawberries and keep whipping for a minute. Add the dried blueberries and cover them with the mix. Add a few drops of pink or red food dye if you want a more intense color.
5

Fill a food steamer with water until it reaches the rack. Put 6 husks on the rack.
6

To make the tamales, take a big corn husk, with the widest part up. Put 3 tablespoons of dough in the middle of the husk, leaving 1/4" free at the top and at least 3” free at the bottom.
7

Roll up the tamale, folding it in half twice. Fold the bottom of each tamale upwards. Place the tamales upright, with the wide side down in the vaporer. Cover the vaporer.
8

Put the pot over high heat until the water starts boiling. Boil the tamales for 5 minutes. Turn the heat down and cook the tamales over low heat for 45 to 60 minutes, adding more water if necessary, until the dough becomes fluffy. Let the tamales cool down for 10 minutes before serving.