Desserts
Desserts

Sweet Hazelnut Tamales

Sweet Hazelnut Tamales
Level
Easy
Prep
30 minutes
Cook
30 minutes
Servings
18 tamales
Key Ingredients
Ingredients
  • 1 package (8 ounces) dry corn husks, divided
  • 1/2 cup (1 stick) butter, softened
  • 1/4 cup packed brown sugar
  • 3 cups masa harina flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1 3/4 cups warm water
  • 1 cup Coffee mate® natural bliss® Hazelnut Flavor All-Natural Coffee Creamer
  • 1/4 cup vegetable oil
  • 1 cup toasted, chopped hazelnuts
  • 1/4 cup raisins
Make It
Step 1
Soak 30 large corn husks in hot water for at least 1 hour or until softened and easy to fold.
Step 2
Beat butter and sugar in a large mixer bowl until creamy.
Step 3
Combine flour, cinnamon, nutmeg and salt in a medium bowl. Alternately add flour mixture, water, Coffee mate natural bliss Creamer and oil to butter mixture, mixing well after each addition until consistency of thick cake batter (masa). Mix in hazelnuts and raisins.
Step 4
Spread 1/4 cup masa mixture, using back of a spoon, to form a square in the center of the lower wider portion of one soaked corn husk. Fold right then left edge of husk over masa. Fold up bottom edge. Repeat with remaining masa mixture and soaked corn husks. Place tamales upright in vegetable steamer rack in pot with lid; add water to just below steamer. Cover top of tamales with remaining wet husks and a damp towel; cover.
Step 5
Bring to a boil; reduce heat to medium. Steam, adding water as needed, for about 25 to 30 minutes or until masa pulls away from husks. Serve warm topped with warm dulce de leche, if desired.
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