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Sweet Almond Tamales with Pastry Cream
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Prep Time:
35 minutes
Cook Time:
85 minutes
Total Time:
195 minutes
Delectable sweet tamales made with almond masa and vanilla pastry cream filling.
Ingredients:
  • 2 cups milk
  • 1 cup white sugar
  • 5 egg yolks
  • 2 tablespoons masa harina (such as Maseca®)
  • 1 teaspoon vanilla extract
  • corn husks
  • 1 cup whole raw almonds
  • 1 cup unsalted butter, softened
  • 2 tablespoons unsalted butter, softened
  • 1.25 cups white sugar
  • 2 cups masa harina (such as Maseca®)
  • 2 teaspoons baking powder
  • 1.5 cups milk, or as needed
  • 1.5 cups rice flour
Instructions:
  • In a saucepan, simmer 2 cups of milk with 1 cup of sugar until it reaches a boil over high heat.
  • Combine egg yolks and 2 tablespoons of masa harina in a bowl, whisk until smooth. Slowly add to milk, stirring continuously, until the pastry cream thickens, for about 7 minutes. Take off the heat, mix in vanilla extract, cover with plastic wrap, and let it cool for 1 hour.
  • Soak corn husks in a bowl of boiling water for 30 to 60 minutes. Drain and place on a work surface, then cover with a clean, damp towel.
  • In a heat-proof bowl, pour boiling water over almonds. Allow to cool for a few minutes until comfortable to touch. Peel off skins one by one, leaving almonds in water. Drain in a colander and finely chop.
  • In a mixing bowl, cream 1 cup plus 2 tablespoons of butter using an electric mixer until creamy. Gradually add 1 1/4 cups of sugar, beating until the mixture is very fluffy. Mix in 2 cups of masa harina and baking powder by hand. Slowly incorporate milk, adding 1/4 cup at a time, until a soft and fluffy dough forms. If needed, mix in rice flour and adjust the consistency with more milk. Knead the dough until smooth and moist, then add almonds and continue kneading until the dough is smooth and elastic.
  • Choose either 1 wide corn husk or 2 small ones. Smear approximately 2 tablespoons of dough on the corn husk, leaving 2 inches from the bottom and 1/4 inch from the top. Place 1 tablespoon of pastry cream down the middle of the dough. Fold the sides of the husk together and then fold the bottom of the husk over the seam of the folded sides. Repeat the process with the rest of the husks.
  • Fill a saucepan with water and bring it to a boil with a steamer insert placed inside, making sure the water is just below the bottom of the steamer. Carefully arrange tamales with the open side up inside the steamer. Steam for about 1 hour and 15 minutes until the filling is heated through and separates from the husk. Allow the tamales to rest for 15 minutes before serving.

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