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Sweet Tamales Recipe

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This recipe for Sweet Tamales, by , is from Hey Mom, What's For Dinner?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lisa Santos


1 Bag of Corn Husks
1/2 cup of unsalted butter at room temperature*
6 Tbs. sugar
1 Bag of Pre-prepared Sweet Masa
1 Box of Raisins
***optional strawberry or cherry filling***

Large Cooking Pot
Tamale Press
Tamale Steaming Pot
Wooden Spoon
Cling Wrap Clear plastic Wrap
Large Bowl
Small hand towel

Pre-prepare: Soak corn husks in extremely hot water while you are getting other things together, Cut a piece of plastic wrap large enough to cover both the top and bottom of the tamale press at the same time.

Place butter and sugar in a medium size bowl and mix until it is a creamy texture.

Add the butter and sugar mixture & 2 TBSP+ raisins into the pre-prepared masa mix. mix well with freshly washed hands.

Rinse the Corn Husks in the kitchen sink with cold water for about 20 minutes

One tamale at a time take a small handful of the masa and roll into a ball. Only enough to form a ball in the palm of your hand. Place on the plastic wrap bottom of the tamale press. SLOWLY close the tamale press to flatten the masa, do this carefully because you don't want it to get so thin it runs out of the sides of the press.

Take a rinsed corn husk. Feel both sides of the husk and find the smooth side..Carefully place the flattened masa on top of the smooth side of the corn husk.

If you get premade cherry or strawberry filling you can add that for an even sweeter treat. Use only about 1 TBSP per tamale or it will overfill

Roll the tamale up by folding the right side in a roll. Pick up the tamale but dont let the ingredients fall out of the bottom. feel the tamale for the bottom of where the masa is. Squeeze lightly like a tube of toothpaste. Fold the bottom of the tamale upwards, make sure it is being folded upwards along the line where the corn husk was folded. Pulling it up that way helps to keep ingredients inside while cooking. DONT CLOSE THE TOP OF THE TAMALE.

As you complete each tamale, add them to the part of the tamale steaming pot with all of the holes in it Stuff them in until it is nice and tight. Add 5 cups of water to the bottom solid piece of the tamale steaming pot. Set the one with the tamales inside of the one with water. Place the lid on top.

Cook on a low flame for 1 hour and check your water level every 30 minutes. After the hour, remove a tamale and set it on a plate. Wait 2 minutes then try to remove the corn husk slowly. If the masa no longer sticks to the corn husk then the tamales are finished cooking. If it still sticks, rewrap the tamale and place back in the pot. Cook an additional 30 minutes and it should be fully cooked Test a tamale again as before to confirm. Afterwards, remove tamales from pot and place in a container with a lid in the fridge until you are ready to eat them.

If you are making both savory (pork & chicken & cheese) and sweet (strawberry, cherry or raisin) you might want to mark each tamale so that you will know the difference when they are done.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours (30 ingredient prep and 1.5 hours cooking)




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