English | Español

x
Join the Nestlé Community!

Start enjoying these benefits today for FREE:

  • Save recipes to your Recipe Box
  • Rate and review recipes
  • Newsletters featuring new recipes, meal ideas, special offers and more
Already a member? Get Started

Recipe

Nicaraguan Sweet Tamales

0 Recipe Reviews |Rate this Recipe| 25 Saves

Corn is a staple throughout Central America. Rather than using masa or corn flour, these delectable dessert tamales are made with corn kernels, cream, and queso fresco sweetened with sugar. Corn kernels from Nicaragua that are typically used in this dish are a bit starchier than those grown in the U.S.

Nicaraguan Sweet Tamales
  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 22 tamales
  • Difficulty: Challenging

Ingredients

Original reipce makes 2 dozen Change Servings

Add To Shopping ListAdded To Shopping List Check AllUncheck All

Directions

SORT corn husks, setting aside any torn ones. Place intact husks in large bowl. Cover husks with warm water; soak for at least 1 hour or until softened and easy to fold. (A plate placed on top of husks will help in keeping husks submerged.)

PLACE corn, evaporated milk, queso fresco, media crema, sugar, and salt in blender container. (This may need to be done in batches.) Blend until smooth. Transfer mixture to large bowl. Add baking powder. Gradually stir in corn masa, mixing until consistency of thick cake batter (masa).

JOIN 2 husks by overlapping wide ends of each. Spread 1/4 cup masa, using back of a spoon, to form a square in the center of the husks. Fold right then left edge of husks over masa. Fold up bottom edge, then top edge. Tie with strip of corn husk if desired. Repeat with remaining ingredients. (Note: pending size of husk, 1 husk may be large enough to fold.)

PLACE vegetable steamer in pot with lid; add water to just below steamer. Arrange tamales upright in steamer rack. Cover top of tamales with reserved dry husks and a damp towel; cover. Bring to a boil; reduce heat to low. Steam, adding water as needed, for about 2 1/2 to 3 hours or until masa pulls away from husks (there may be some slight sticking). This will be a soft filling that will firm up on cooling and before serving. Tamales may be frozen and reheated.

Nutrition Facts

Amount Per Serving
Servings: 22 tamales
Calories 130
Calories from Fat 45
%Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 16%
Cholesterol 15mg 5%
Sodium 230mg 9%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Sugars 11g
Protein 4g
Vitamin A 2%
Vitamin C 2%
Calcium 8%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet.
Loading...
{{item.StarRating}} {{item.Count}}
{{item.ReviewerName}}

{{item.Review}}

View More Back to Top
    No reviews have been found. Be the first to rate and review this recipe!
  • Difficulty: Challenging

Rate this Recipe

Select a rating (required)

Please select a rating

What do you think about this recipe? (required)

Thank you!

Thank you for submitting your review!

Close