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The Best Recipes: Sweet Orange Tamales Popular Recipes

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Sweet Orange Tamales

"These sweet tamales with orange, almonds, and raisins are eaten as a dessert in Mexico. Try to find extra sweet ripe oranges for the best flavor. [Recipe originally submitted to Allrecipes.com.mx]"

Ingredients :

  • corn husks
  • 5 large oranges, peeled and segmented
  • 2 1/2 cups white sugar, divided
  • 2 cups lard
  • 2 ice cubes, or as needed
  • 3 1/4 pounds fresh corn masa dough
  • 2 tablespoons baking powder
  • 1 cup milk
  • 1 cup freshly squeezed orange juice
  • 2/3 cup raisins
  • 1/3 cup chopped blanched almonds

Instructions :

Prep : 30M Cook : 40M Ready in : 2H50M
  • Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
  • Combine oranges and 1 1/4 cups sugar in a saucepan over low heat. Cook, stirring occasionally, until mixture starts to turn into jam, about 30 minutes. Remove from heat and let cool completely.
  • While jam is cooling, place lard in a large bowl, add 2 or 3 ice cubes, and beat with an electric mixer until soft and creamy. Beat in 1 1/4 cups sugar until well incorporated.
  • Combine masa dough and baking powder in a separate bowl. Knead together for a few minutes. Add masa to lard mixture. Mix in milk alternately with orange juice, beating continuously with the electric mixer. Mix in cooled jam, raisins, and almonds.
  • Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.

Notes :

  • This recipe can be found in Spanish in the print edition of "La Receta del Día" by Ana María González Martínez.

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