Sweet Tamales with Raisins

Alejandra Cota
Sweet tamales with raisins are made in many states of the country, especially for children's parties and posadas, they are almost always pink, with their soft and fluffy texture. Enjoy them warm and accompanied by a cup of atole of your favorite flavor. You can serve them with cajeta and coconut or eat them by themselves. The tamal is a food of Mesoamerican origin very popular among Mexicans and among the wide range of flavors that exist, this sweet tamal with raisins is the most famous. You will no longer have to go out to the street to look for one whenever you crave it, as you can make them in the comfort of your home.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 12 corn husks, (totomoxtle)
  • 4 cups water, hot
  • 1 1/4 cups lard
  • 3/4 cups sugar
  • 2 cups corn masa flour, nixtamalized
  • 1 teaspoon baking powder
  • 1 cup water, approximately
  • 1/4 teaspoons food coloring, pink
  • 3 tablespoons raisins
  • cajeta
  • pecans, chopped
  • shredded coconut
Preparation
1h 20 mins
1h
Low
  • Soak the tamal leaves in hot water for 10 minutes, drain and set aside.
  • In a mixer, beat the lard until it changes color, gradually add sugar, flour, baking powder, and water.
  • Beat for 10 minutes until you achieve a fluffy and smooth dough, add the food coloring and beat for 2 more minutes.
  • On a tamal leaf, place two tablespoons of dough, add raisins, and wrap.
  • Place the tamales in a steamer with water and cook for 1 hour over medium heat or until the dough does not stick to the leaf.
  • Serve warm, accompanied by cajeta, nuts, and coconut.

Nutritional Information

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