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Tricolor Sweet Tamale

25 mins
35 mins
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On September 16, Mexicans throw the house out the window if it comes to food, from pozole, chiles or tamales, it is impossible to refuse gastronomic delights of the national holidays. Try these tamales that, in addition to being sweet, have the most representative colors of Mexico and will be an ideal surprise for these dates.
Learn more about Brenda Villagomez


9 portions
  • 3/4 cups vegetable shortening, for the mass
  • 1/2 cups butter, cubed, for the dough
  • 1/2 cups refined sugar, for the mass
  • 1 tablespoon baking soda, for the mass
  • 3 cups cornmeal, nixtamalized for tortillas, for the dough
  • enough milk, for the mass
  • 1 tablespoon lemon zest, for green color
  • 1 teaspoon vegetal color additive, green, for the color green
  • 1 tablespoon vanilla essence, for the red color
  • 1 teaspoon vegetal color additive, red, for the color red
  • enough corn leaf, for the tamale
  • enough Water, warm, for the tamale leaves
  • 1/2 cups dulce de leche (caramel), for the filling
  • 1/2 cups walnut, pecan, chopped, for the filling


Place the vegetable shortening together with the butter in a large bowl and smooth with the help of a hand mixer until obtaining a spreadable consistency; add the sugar and integrate.
Add the baking powder, the nixtamalized flour for tortillas and gradually incorporate the milk (approximately 1 cup), continue mixing; the consistency of the dough must be moist and workable.
Divide the dough into three bowls. The first container will not be painted and the dough will remain as is (white). Reservation.

For the second, add lemon zest and green vegetable coloring, mix in an enveloping way until integrated. Reservation.

For the third, add the vanilla essence and the red vegetable coloring, mix in an enveloping way until integrated. Reservation.
Hydrate the corn husks for tamale in a large bowl with warm water and soak for 15 minutes. Drain.
To assemble the tamales, in a hydrated tamale sheet place a teaspoon of green masa and spread across the width of the sheet, then add a teaspoon of white masa and repeat the above, finally, place a teaspoon of red masa, to assemble the tricolor tamale.

On the tricolor dough, add dulce de leche and chopped walnut, add a little more dough to cover the dulce de leche and walnut (the filling), close the tamale leaf. Repeat until finished with the dough.
Arrange the tamales in a steamer with hot water, cover and cook for 35 minutes, try to ensure that the water does not evaporate completely.
Serve hot and accompany with hot chocolate or atolito.


Serve hot, accompany with any drink, such as chocolate or atole.


When making the tamale dough, remember to add the milk little by little, since the ideal humidity of the dough will depend on many factors, for example, the height at sea level where you are or the climate.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Melvi Elizabeth Espinoza Estivariz
07/10/2020 15:39:16
Delicioso gracias por compartir....😋😋😋

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