Strawberry Tamales
Easy Strawberry Tamales filled with strawberry pie filling. Serve with Mexican Cocoa for a fabulous dessert.
Strawberry Tamales
Easy Strawberry Tamales filled with strawberry pie filling. Serve with Mexican Cocoa for a fabulous dessert.
- Prep Time: 40 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours 20 minutes
- Yield: 32 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Southwestern
Ingredients
Units
Scale
Wrappers
- 8 dry corn husks
Sweet Pink Tamale Dough
- 1/4 cup water
- 1/2 cup granulated sugar
- 1/2 tablespoon maple syrup or molasses
- 3/4 cup strained strawberry purée
- 1 cup white corn Masa Harina
- 2 tablespoons softened butter
- 1 teaspoon fresh lemon juice
Filling
- 1 can strawberry pie filling or fresh sliced strawberries
Cream Sauce
- 3/4 cup sour cream
- 1/4 cup whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 tablespoons granulated sugar
Topping
- 2 cups fresh strawberries
Instructions
Sweet Pink Tamale Dough
- Bring water, sugar, syrup and purée to boil over medium high heat. Reduce heat; stir in Masa Harina. Simmer for 10 minutes.
- Stir in remaining ingredients. Mixture should roll into a ball without sticking to your fingers.
- Spread pink dough onto husks which have been softened in hot water in your clean sink. Leave a margin at each side.
Filling
- Place 1 to 2 teaspoons of strawberry pie filling in a line through middle of dough. Fold in both sides and press seam together, making sure strawberry filling stays completely inside the dough. Leave ends open. Roll husk and tie ends tightly.
- Steam for 45 minutes to 1 1/2 hours depending on thickness. Tamales will come easily off the husk and have a spongy texture when cooked.
Cream Sauce
- Whip cream. Slowly add sour cream and continue whipping until stiff peak stage.
- Add remaining ingredients.
- Chill until ready to serve.
- When ready to serve, dollop cream sauce on cooled sweet tamales. Top with strawberries.
Notes
Photo Credit: Thomas Hawk on VisualHunt
