Sweet Canary Yellow Tamales (Tamales Canarios)
This recipe for sweet tamales features a soft and creamy rice flour dough filled with a luscious cinnamon-infused custard made with milk, yolks, and sugar. Encased in tender corn husks and steamed to perfection, these tamales are bursting with a delightful mix of plump raisins and crunchy pecans. With each bite, you'll experience a harmonious blend of flavors and textures that make these tamales a beloved treat for any occasion.
— Constant Cookbook
Ingredients
- 16 Tbs. (2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 5 eggs
- 1 1/2 cups rice flour
- 1/2 cup milk
- 2 Tbs. brandy
- 2 cups milk
- 3 egg yolks, lightly beaten
- 1/2 cup sugar
- 1/8 tsp. ground cinnamon
- 2 Tbs. cornstarch dissolved in 1/4 cup water
- 50 corn husks
- 1 Tbs. unsalted butter, melted
- 1/2 cup raisins
- 1/2 cup chopped pecans
Instructions
- To make the dough, in a bowl, combine the butter and sugar and beat with an electric mixer until creamy. Add the eggs one at a time, beating well after each addition. Fold in the rice flour and stir in the milk and brandy. The batter should be very creamy.
- To make the filling, in a saucepan over medium heat, bring the milk to a simmer. In a bowl, whisk together the egg yolks, sugar and cinnamon. Slowly stir half of the milk into the yolk mixture, then pour into the saucepan. Simmer, stirring gently, until lightly thickened, 8 to 10 minutes. Stir in the cornstarch mixture. Cook over medium heat, stirring constantly, until thick, about 5 minutes. Let cool.
- Meanwhile, rinse the corn husks and soak in very hot water until pliable, about 15 minutes. Drain and pat dry. Put 4 or 5 torn husks in the bottom of a steamer basket or rack.
- Lay out 40 of the best corn husks and brush a thin layer of melted butter over the surface of each one. Thickly spread 1 rounded Tbs. of the dough down the center of the husk. Put 1 tsp. of the filling in the middle and press in a few raisins and some chopped nuts. Fold the sides of the husks over the filling and turn up the pointed end. If desired, tie the tamales with narrow strips of soaked husks. Arrange the tamales horizontally in the lined steamer basket. When all of the tamales are in the basket, fill the bottom of a large pot with water to a depth of at least 2 inches and bring to a low boil. Put the steamer basket over the water, cover the tamales with more husks and a kitchen towel, and then cover the pot with a tight lid.
- Steam, without uncovering, for 40 minutes. Carefully remove a tamale from the pot and unwrap it to see if the dough pulls away from the corn husk. If it does, the tamale is done. Serve the tamales hot, letting diners unwrap their own tamales. Makes 40 small tamales.
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