How To Make Sweet Tamales (Tamales Dulces) With Blackberry Cheesecake Filling

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a lower-calorie alternative, while water is the most economical choice.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar is often cheaper.

raisins

🥗Healthier: dried cranberries

💰Cheaper: chocolate chips

Dried cranberries provide a different flavor, while chocolate chips can be a more affordable sweet addition.

Soak corn husks in warm water and rinse them.

Make a quick blackberry jam with half of the blackberries, half of the lemon juice, sugar, and vanilla over medium heat for about 5 minutes.

Mix remaining lemon juice with corn starch and add to the jam, cooking for 2 more minutes until thickened, then let cool.

Prepare cream cheese filling by mixing 3 blocks of room temperature cream cheese with sugar, 1/4 teaspoon salt, and lemon zest until light and fluffy.

Transfer cream cheese mixture to a piping bag.

In a large bowl, whip 1 cup of butter for about 5 minutes until airy, scraping the sides halfway through.

Add 1/2 cup sugar and mix until combined.

Switch to paddle attachment and add 4 cups masa harina and 1/4 teaspoon baking powder, mixing well.

Slowly add 1 cup of full fat milk until desired texture is achieved, adjusting with more milk if necessary.

Prepare tamales by placing masa on soaked corn husks, piping about 1.5 ounces of cream cheese filling in the center, and adding 3 blackberries on top.

Place tamales upright in a pasta pot lined with corn husks, ensuring enough water is at the bottom.

Cover and cook for 75 minutes, then let rest for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens