Michoacán-Style Rice Tamales
Huevo San Juan®
A tradition in Michoacán, these rice tamales are made with butter, rice flour, and raisins. Nowadays there are different versions of these tamales and they're also known as "rice tamales". Prepare these soft and fluffy homemade tamales, with pecans, pineapple, and blueberries. These tamales are a perfect dish served with a hot atole or a rich café de olla. Surprise everyone with their sweet flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
20
Servings
  • water, hot
  • 20 corn husks, totomoxtle
  • 7 San Juan® eggs, at room temperature, 5 whole eggs and 2 yolks
  • 315 grams butter, at room temperature
  • 1 teaspoon vanilla essence
  • 1 1/2 cups condensed milk
  • 4 cups rice flour, 17.6 oz
  • 1 cup wheat flour
  • 2 teaspoons baking powder
  • 1/2 tablespoons cinnamon powder
  • pecans, finely chopped
  • canned pineapple, cut into small-sized cubes
  • cranberries
Preparation
35 mins
40 mins
Low
  • Soak corn husks in hot water for 15 minutes or until soft. Drain and reserve.
  • Crack 5 pieces of San Juan® Egg and separate the remaining two pieces into yolks and whites.
  • In a mixer cream butter. Add vanilla and condensed milk little by little. Keep mixing until well incorporated. Add the 5 complete San Juan® Eggs and 2 yolks.
  • Add powders little by little and beat until mixed for about 5 minutes or until mixture is fluffy.
  • Place a tablespoon of dough on each corn husk and add pecans, pineapple, and blueberries. Close as a tamal.
  • Arrange tamales in a steamer with water and cook for about 40 minutes.
  • Garnish with cajeta and serve with café de olla.

Nutritional Information

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