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Tamales de Fresa (Strawberry Tamales)

Time: Prep: 30 minutes plus standing, Cook: 55 minutes
Servings: 12

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Tamales de Fresa (Strawberry Tamales) are a delightful twist on this traditional dish, perfect for dessert or a special snack. Made with fresh strawberries and masa, these tamales are soft, fluffy, and bursting with fruity flavor.

Whether you’ve grown up eating them or are trying them for the first time, this recipe is an easy and fun way to enjoy the sweet side of tamales.

Ingredients

20 corn husks 

2 1/2 cups masa flour 

1/2 teaspoon baking powder 

1/4 teaspoon salt 

3/4 cup unsalted butter (1 1/2 sticks), softened 

1/2 cup powdered sugar 

1 cup whole milk, warmed 

3 cups chopped fresh strawberries 

1/2 teaspoon liquid red food coloring (optional) 

1 1/4 cups strawberry preserves 

Preparation

  1. Line rimmed baking pan with parchment paper. In large saucepot, add corn husks and enough hot water to cover; let stand 30 minutes and drain.

 

  1. In large bowl, whisk flour, baking powder and salt. In separate large bowl, with mixer on high speed, beat butter and sugar 3 minutes or until light and fluffy, scraping down bowl occasionally; reduce speed to low. In 3 batches, alternately add flour mixture, warm milk and 1/2 cup warm water, beating until incorporated and scraping down bowl occasionally. Add 1 1/2 cups strawberries and food coloring, if desired; beat on medium speed 3 minutes. Let dough stand at room temperature 15 minutes. Makes about 4 1/2 cups dough.

 

  1. Place 1 corn husk, short end facing you, on work surface. Spread about 1/3 cup plus 1 tablespoon dough into 3 x 4-inch rectangle over corn husk; place about 1 tablespoon preserves lengthwise down center of dough. Fold long ends of corn husks over preserves, then fold bottom end of corn husk over center of tamale; place on prepared pan. Repeat with 11 corn husks, remaining dough and 11 tablespoons preserves to make 11 more tamales. Makes 12 tamales.

 

  1. In large steamer pot, add 4 cups water; place steamer rack in pot and line with 4 corn husks. Heat to a boil over high heat. Shingle tamales, open side up, in pot; cover with remaining 4 corn husks. Cover pot; reduce heat to medium-low and steam 55 minutes or until tamales easily come away from corn husks.

 

  1. In medium bowl, stir remaining 1 1/2 cups strawberries and 1/2 cup preserves. Makes about 1 1/2 cups strawberry mixture.

 

  1. Serve tamales topped with strawberry mixture.

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.