Tamales Dulces Rosados (Pink Sweet Tamales with Raisins)
Soft, cake-like sweet corn tamales dotted with raisins and cinnamon, steamed in corn husks.
- Time1 hr 45
- LevelMedium
- Costabout £0.97 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Soak the corn husks in a bowl of very hot water, weighed down with a plate, for 30 minutes until soft. Drain and pat dry.
30 min - 2
Beat the butter and sugar for 3 minutes until pale and fluffy. Mix the masa harina, baking powder, salt and cinnamon together.
- 3
Add the masa mix to the butter in three goes, alternating with the warm milk. Beat for 3 minutes into a soft, spreadable dough, like thick cake batter. Stir in the vanilla, raisins and colouring.
- 4
Lay a husk flat, wide end towards you. Spread 3 tablespoons of dough in the middle, fold the sides over, then fold the narrow end up. Stand them upright, open end up, in a steamer.
- 5
Cover and steam over simmering water for 1 hour, topping up the water as needed. The tamales are ready when the dough peels cleanly away from the husk.
60 min - 6
Rest for 10 minutes to firm up. Serve warm in the husks, unwrapping as you eat.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.