Tamales De Fresa Strawberry Tamales
Delight your senses with Tamales de Fresa, a sweet twist on the traditional Mexican comfort food! These Strawberry Tamales combine the light and fluffy texture of masa harina with the bright, natural sweetness of fresh strawberries and creamy strawberry puree. Each tamale is beautifully wrapped in softened corn husks, then steamed to perfection for a fun and festive dessert or snack. Hints of vanilla and an optional touch of red or pink food coloring elevate the presentation, making them just as eye-catching as they are delicious. Whether enjoyed warm on their own or dressed up with a dollop of whipped cream, this unique strawberry dessert is perfect for celebrations or an everyday indulgence.
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Recipe Information
Ingredients
- 20 pieces Corn husks
- 3 cups Masa harina
- 1 cup Sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 cups Strawberries (fresh, finely chopped)
- 0.5 cup Strawberry puree
- 1 teaspoon Vanilla extract
- 0.75 cup Unsalted butter (softened)
- 1.5 cups Milk (or almond milk)
- 2 drops Pink or red food coloring (optional)
Instructions
Place the corn husks in a large bowl. Cover them with warm water and soak for 30 minutes until pliable. Drain and set aside.
In a large mixing bowl, combine the masa harina, sugar, baking powder, and salt. Mix well.
In a separate bowl, cream the softened butter until light and fluffy, about 3 to 5 minutes.
Add the creamed butter to the masa harina mixture and mix until crumbly.
Gradually add the milk, strawberry puree, and vanilla extract to the masa mixture. Mix thoroughly until the dough is smooth and slightly sticky but holds its shape. If using, mix in a few drops of pink or red food coloring for a vibrant strawberry color.
Fold in the finely chopped strawberries gently to distribute evenly throughout the dough.
Take a soaked corn husk and spread about 2 to 3 tablespoons of masa dough in the center, forming a rectangle. Leave about 1.5 inches at the top and bottom of the husk for folding.
Fold the sides of the husk over the filling, ensuring the masa dough is fully enclosed. Then, fold the bottom of the husk up to seal. Repeat with the remaining husks and masa dough.
Place the tamales upright in a steamer pot with the open ends facing upwards. Fill the pot with water just below the steamer basket and cover with a lid.
Steam the tamales over medium heat for 1.5 hours, replenishing the water as needed to prevent the pot from drying out.
To check for doneness, remove one tamale and let it rest for a few minutes. If the masa easily pulls away from the husk, the tamales are ready.
Serve warm on their own or with a dollop of whipped cream for an extra treat!
Nutrition Facts
Calories |
2633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.3 g | 197% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 2904 mg | 126% | |
| Total Carbohydrate | 311.8 g | 113% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 223.9 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 940 mg | 72% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1214 mg | 26% | |
*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.
