From Matías Aragón Ivana 's kitchen in Mexico.

Originally published on Cookpad Mexico as Tamales de dulce, with US measurements.

Sweet Tamales

Name: Sweet Tamales
Total time: 7200 s
Ingredients: 2 cups vegetable oil (about 500 ml); 2 1/4 cups sugar (about 500 grams); 1 1/8 cups raisins (about 500 grams); 1 can pineapple in syrup; 24 corn husks; 1/2 cup cinnamon sticks (about 125 grams); 3 1/3 lbs masa (about 1.5 kilograms); 1 teaspoon salt

Matías Aragón Ivana @Ara2003

Since Día de Muertos is coming up, I want to share the recipe for sweet tamales that my dad loved so much.

Matías Aragón Ivana @Ara2003

Since Día de Muertos is coming up, I want to share the recipe for sweet tamales that my dad loved so much.

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Ingredients

1 1/2 hours

2 cupsvegetable oil (about 500 ml)
2 1/4 cupssugar (about 500 grams)
1 1/8 cupsraisins (about 500 grams)
1 canpineapple in syrup
24corn husks
1/2 cupcinnamon sticks (about 125 grams)
3 1/3 lbsmasa (about 1.5 kilograms)
1 teaspoonsalt

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Steps

1 1/2 hours

1

First, wash the corn husks and let them drain.
2

Cut the pineapple into small cubes and set aside.
3

Add the oil to the masa, mixing it in gradually.
4

Add the sugar, salt, and a little of the pineapple syrup, mixing everything together until well combined.
5

Once all the ingredients are incorporated, add the broken cinnamon sticks, raisins, and pineapple.
6

Spread some masa onto a corn husk, fold one side of the husk over, then the other, and fold the pointed end up.
7

Place the tamales upright in a pot.
8

In a steamer, add a little water with salt and sugar, and line the base with corn husks.
9

Arrange the tamales upright, making sure not to block the steam hole, cover the steamer, and cook for one hour.
10

Enjoy and serve as you like.