Everyday Recipes

Dulce de Leche and Banana Tamales

Dulce de Leche and Banana Tamales
Level
Easy
Prep
30 minutes
Cook
60 minutes
Servings
20 tamales
These Dulce de Leche & Banana Tamales combine two of our favorite flavors: dulce de leche and tamales. Get the kids involved in the preparation and teach them more about Latin traditions.

Key Ingredients

Dulce de Leche
Dulce de Leche 13.4 oz Can
13.4 oz. Can
Ingredients
  • 1 package (8 ounces) dry corn husks, divided
  • 1/2 cup (1 stick) butter, softened
  • 1 can (13.4 ounces) NESTLÉ LA LECHERA Dulce de Leche
  • 3 cups masa harina flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 3/4 cups warm water
  • 1/4 cup vegetable oil
  • 4 bananas, sliced lengthwise and cut into half moons

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 dulce de leche in a large mixer bowl until creamy.

Step 3

Combine flour, cinnamon and salt in medium bowl. Alternately add flour mixture, water and oil to dulce de leche mixture, mixing well after each addition until consistency of thick cake batter (masa). Stir in bananas.

Step 4

Spread 1/3 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 low. Steam, adding water as needed, for about 1 hour or until masa pulls away from husks. Serve warm topped with additional dulce de leche and chopped pecans, if desired.
COOK’S TIP:
If you don’t have a vegetable steamer, use a tall stock pot to make the tamales. Add remaining wet husks to bottom of pot and along sides to prevent tamales from sticking to pot.

Why People Are Loving It