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–+ servings
Kate Ramos

Sweet Lime Tamales Recipe

Sponge cake-like in texture, this vibrant sweet tamale recipe is light, airy, and full of sweet lime flavor. Gluten and dairy free! Recipe adapted from My Sweet Mexico by Fany Gerson A tamale steamer makes quick work of cooking the tamales. They can be found pretty inexpensively at any Mexican market or online here This recipe is dairy free but if you'd like to make a more traditional version substitute unsalted butter for the lard and whole milk for the soy milk.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 20 -30 tamales
Course: tamales
Cuisine: Mexican
Calories: 487
Ingredients Method Nutrition

Ingredients
  

  • 20-30 dried cornhusks each at least 5-6 inches wide at the widest part
  • 1 1/2 cups lard
  • 1 1/4 cups granulated sugar
  • 3 cups masa harina (preferably the Maseca brand labeled "for tamales"
  • 2 cups unsweetened soy milk or any other non-dairy milk
  • 1/4 teaspoon green food coloring optional
  • 2 tablespoons lime zest
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt

Method
 

  1. Rinse cornhusks under cold water then place in a large heat-proof bowl and cover with boiling water. Push cornhusks down with a heavy lid or plate until completely submerged. Let soak 30 minutes.
  2. Beat lard and sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Add masa and mix to combine.
  3. Stir food coloring into soy milk then with the mixer on low slowly add milk to masa. Turn off mixer, scrape down sides and add remaining ingredients. Beat until well combined and fluffy, about a minute more.
  4. To test to see if masa is light enough, take a small piece of dough and place in a glass of cold water. If the masa floats it is ready, if it doesn't beat a little longer and try again.
  5. Lift cornhusks out of the water and squeeze dry. Lay one cornhusk on a flat surface, place 1/4 cup of the masa in the middle of the widest side of the cornhusk, press down slightly. Take one of the long sides and fold it over the masa until it touches the other side. With your left hand holding down the left side of the cornhusk, pull the right side towards the right creating a tight cylinder of dough, then roll to close completely. Fold the pointed end over the wide end.
  6. If you'd like to tie the tamale to make sure it stays closed, tear two long, thin strips off of a cornhusk and tie together, then wrap around the tamal making sure it goes around where the bottom and top are folded. Tie tightly to secure. Continue until all the masa has been used.
  7. Place tamales vertically, open-side up in the tamale steamer, keeping them snug in the pot so they don't unravel during cooking. Make sure water is at a steady simmer and producing lots of steam. Cover tightly and steam until masa is cooked through and not doughy in the middle, about 45 minutes. Check occasionally and add more water if the pot looks dry.
  8. Remove from heat and let sit, covered for at least 15 minutes or up to an hour to keep warm.
  9. Serve tamales, warm, room temperature, or cold. Tamales will keep for a week, covered in the refrigerator or up to 3 months well-wrapped in the freezer.

Nutrition

Serving: 1gCalories: 487kcalCarbohydrates: 53gProtein: 5gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 16gCholesterol: 28mgSodium: 116mgFiber: 3gSugar: 23g

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