HOW TO MAKE DULCE DE LECHE TAMALES (SUPER EASY SWEET TAMALES)

dulce de leche

🥗Healthier: coconut milk caramel

💰Cheaper: sweetened condensed milk

Coconut milk caramel offers a dairy-free option while sweetened condensed milk is more accessible.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is widely available.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often less expensive.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bar chunks

Dark chocolate has less sugar, and chocolate bar chunks can be more economical.

Soak corn husks in warm water for a couple of hours until soft.

In a large bowl, beat the butter flavor vegetable shortening until soft.

Gradually add instant corn masa, baking powder, salt, cinnamon, and half of the sugar, mixing well.

Add the remaining masa and continue mixing.

Slowly add evaporated milk until the masa reaches a creamy consistency, using about 3/4 cup.

Fold in chopped pecans (or raisins, if desired).

Spread masa on the soft side of the soaked corn husk, leaving space at the edges.

Add a spoonful of dulce de leche and cream cheese in the center of the masa.

Fold the sides of the husk over the filling, then fold up the bottom to secure the tamale.

Repeat the process until all masa is used, making about 15 to 20 tamales.

Place tamales upright in a steamer pot and cover with leftover husks.

Cover with a lid and steam on medium-high heat for 1.5 hours.

Let tamales cool for 20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens