Tricolor Sweet Tamale
Brenda Villagomez
On September 16th, Mexicans go all out when it comes to food, from pozole, chiles, or tamales, it's impossible to resist the culinary delights of patriotic celebrations. Try these tamales that, in addition to being sweet, feature the most representative colors of Mexico and will be an ideal surprise for this occasion.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
9
Servings
  • 3/4 cups vegetable shortening, for the dough
  • 1/2 cups butter, in cubes, for the dough
  • 1/2 cups granulated sugar, for the dough
  • 1 tablespoon baking powder, for the dough
  • 3 cups corn masa flour, nixtamalized for tortillas, for the dough
  • milk, for the dough
  • 1 tablespoon lime zest, for the green color
  • 1 teaspoon food coloring, green, for the green color
  • 1 tablespoon vanilla essence, for the red color
  • 1 teaspoon food coloring, red, for the red color
  • corn husk, for the tamale
  • water, warm, for the tamale leaves
  • 1/2 cups dulce de leche, for the filling
  • 1/2 cups pecans, chopped, for the filling
Preparation
25 mins
35 mins
Medium
  • Place the vegetable shortening along with the butter in a large bowl and soften with a hand mixer until you achieve a spreadable consistency; add the sugar and mix well.
  • Add the baking powder, the nixtamalized flour for tortillas, and gradually incorporate the milk (approximately 1 cup), continue mixing; the consistency of the dough should be moist and workable.
  • Divide the dough into three containers. The first container will remain plain, and the dough will stay as is (white in color). Set aside.For the second, add lime zest and green food coloring, mix gently until combined. Set aside.For the third, add vanilla essence and red food coloring, mix gently until combined. Set aside.
  • Soak the corn husks for tamales in a large container with warm water for 15 minutes. Drain.
  • To assemble the tamales, place a teaspoon of green dough on a soaked tamale leaf and spread it across the width of the leaf, then add a teaspoon of white dough and repeat the process, finally, place a teaspoon of red dough to create the tricolor tamale.On top of the tricolor dough, add dulce de leche and chopped walnuts, add a little more dough to cover the dulce de leche and the walnuts (the filling), and close the tamale leaf. Repeat until all the dough is used.
  • Arrange the tamales in a steamer with hot water, cover, and cook for 35 minutes, making sure to check that the water does not completely evaporate.
  • Serve hot and accompany with hot chocolate or atolito.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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