DESSERT RECIPES
Finish off your meal with a sweet Mexican treat! Make sure that you've left room for these recipes.
Dessert Recipes
Strawberry Tamales
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
A sweet twist on a Mexican staple, they are prepared in the same way has savoury tamales.Ingredients
- 1 cinnamon stick
- 5 eggs
- 50g plain white flour
- 250ml milk
- 300g strawberries, washed, dried, and crushed
- 3 drops of red food colouring
- 20 corn husks, soaked in hot water for 15 minutes or until tender and drained well
- For the Dough
- 350g butter
- 300g sugar
- 1kg masa harina
- 450ml milk
- 1 tbsp baking powder
- ½ tsp salt
Recipe
- To make the filling, pour 250ml water into a small pan, add the cinnamon stick, and bring to a boil. Continue to boil until the mixture has reduced to 4 tablespoons. Discard the cinnamon.
- Put the water, milk, eggs, flour, sugar, and salt into a blender and blend until smooth.
- Pour the mixture into a pan and heat, stirring constantly, for 10 minutes or until thickened and cooked. Remove the pan from the heat and let cool.
- It should look and taste like pastry cream but much thicker.
- When the mixture has cooled completely, gently stir in the crushed strawberries and the food colouring. Set aside.
- To make the dough, beat together the butter and sugar for 5 minutes until light and fluffy.
- Gradually add the masa harina, milk, baking powder, and salt and continue beating for 5 minutes until the ingredients are thoroughly combined and the dough is fluffy and spreadable.
- Let the dough rest for 10 minutes, check the amount of liquid and add as much as needed.
- Spread 2 tablespoons of the dough on the wider end of a corn husk, then place 1 heaping tablespoon of the filling on the top, then roll up and fold in the ends of the husk. Make all the tamales in the same way.
- Place the tamales upright in a prepared steamer and cook over a high heat, adding more boiling water as necessary, for 1 hour or until the dough easily comes off the husk. Remove from heat and let the tamales stand for 20 minutes before eating.
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