Sweet Cream Tamales (Tamales de Nata)

Name: Sweet Cream Tamales (Tamales de Nata)
Yield: 20 pieces
Ingredients: 500 grams masa harina for tamales (about 3 1/3 cups); 750 ml hot water (about 3 1/4 cups); 250 grams clotted cream from milk, at room temperature (about 1 cup); 1 cup sugar (about 200 grams); 1/4 teaspoon salt; 1 tablespoon baking powder; 1 teaspoon vanilla or almond extract; 1/2 cup toasted and ground almonds or peanuts, raisins, or dried cranberries (about 60 grams); 1 package corn husks for tamales

KARLA CARDENAS @karlacardenas

Michoacán y Guanajuato

For my little niece's 7th birthday, I want to surprise her with her favorite treat: sweet tamales. Since I have a lot of clotted cream from milk, I used it instead of lard—the result was AMAZING. This time, I added a bit of food coloring in different colors to match her unicorn-themed party.

KARLA CARDENAS @karlacardenas

Michoacán y Guanajuato

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Ingredients

20 pieces

500 gramsmasa harina for tamales (about 3 1/3 cups)
750 mlhot water (about 3 1/4 cups)
250 gramsclotted cream from milk, at room temperature (about 1 cup)
1 cupsugar (about 200 grams)
1/4 teaspoonsalt
1 tablespoonbaking powder
1 teaspoonvanilla or almond extract
1/2 cuptoasted and ground almonds or peanuts, raisins, or dried cranberries (about 60 grams)
1 packagecorn husks for tamales

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Steps

1

Mix the masa harina with the hot water and let it rest for 30 minutes. (I used a certain brand, but there are many other good quality options.)
2

Soak the corn husks in plenty of boiling water.
3

In a separate bowl, beat the clotted cream until fluffy. Add the sugar, salt, baking powder, and extract. (You can add food coloring if you like.)
4

Combine this mixture with the masa and knead by hand until smooth.
5

If you like, add the ground almonds or peanuts, raisins, or dried cranberries, and mix well.
6

Drain the corn husks well. Place a generous tablespoon of dough onto each husk and shape into small tamales.
7

Line the steamer rack with some husks and set over heat. When the water starts to boil, arrange the tamales upright, not too tightly packed, so they have room to expand. Cover with more husks and put the lid on the steamer.
8

Steam for about 75 minutes, making sure the water doesn't run dry. The tamales are ready when they easily pull away from the husk.
9

This one looks a little messy because I kept checking it, but it was still delicious! I hope you give these a try and enjoy them.