Coffee Prune Cream of Wheat Sweet Tamales
Infused with bold coffee, sweet prunes, and the creamy texture of instant cream of wheat, these Coffee Prune Cream of Wheat Sweet Tamales are a delightful twist on a traditional dessert. Enveloped in tender corn husks, the masa mixture is enriched with hints of cinnamon and vanilla, creating a flavor profile that's both comforting and unique. The prunes add bursts of natural sweetness, while the strong coffee lends a subtle, aromatic depth to the dish. Perfectly steamed to perfection, these sweet tamales make for an indulgent treat, especially when topped with a drizzle of sweetened condensed milk or a dusting of powdered sugar. Whether you're looking to impress guests or elevate your dessert game, this recipe offers a creative and flavorful journey into Latin-inspired cuisine.
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Recipe Information
Ingredients
- 20 pieces dried corn husks
- 1 cup instant cream of wheat
- 1 cup strong brewed coffee
- 1 cup hot milk
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon kosher salt
- 1.5 cups masa harina
- 0.75 cup prunes, chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
Soak the dried corn husks in warm water for at least 30 minutes until pliable. Rinse thoroughly to remove any debris and set aside.
In a medium pot, bring the hot milk and strong brewed coffee to a simmer. Gradually whisk in the instant cream of wheat. Cook for 3-4 minutes, stirring constantly, until thickened. Remove from the heat and let cool slightly.
In a large bowl, use a hand mixer or stand mixer to cream together the unsalted butter and granulated sugar until light and fluffy, about 2 minutes.
Add the cooled cream of wheat mixture, masa harina, baking powder, kosher salt, ground cinnamon, and vanilla extract to the butter mixture. Mix until combined and smooth.
Fold in the chopped prunes with a spatula, ensuring that they are evenly distributed throughout the masa mixture.
To assemble the tamales, spread 2-3 tablespoons of the masa mixture onto the center of each corn husk, leaving about 1-2 inches of space at both ends. Fold the sides of the husk over the filling, then fold up the bottom end to secure. Tie with strips of corn husk if desired.
Set up a large steamer pot with water and bring to a boil. Place a layer of corn husks on the base of the steamer basket. Arrange the tamales upright in the steamer, open side up, without overcrowding.
Cover the tamales with additional corn husks and steam for 90 minutes over medium heat, ensuring the water level remains adequate to avoid burning. Replenish the water as needed.
Once done, remove a tamale and let it rest for 5 minutes before unwrapping to check if the masa has fully set. If needed, steam for an additional 10-15 minutes.
Serve warm with a drizzle of sweetened condensed milk or a sprinkle of powdered sugar for extra sweetness.
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 17.4 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
