Delicious Sweet Almond Tamales Recipe with Pastry Cream

Ingredients

• 2 cups milk
• 1 cup white sugar
• 5 egg yolks
• 2 tablespoons masa harina (such as Maseca®)
• 1 teaspoon vanilla extract
• corn husks
• 1 cup whole raw almonds
• 1 cup unsalted butter, softened
• 2 tablespoons unsalted butter, softened
• 1.25 cups white sugar
• 2 cups masa harina (such as Maseca®)
• 2 teaspoons baking powder
• 1.5 cups milk, or as needed
• 1.5 cups rice flour

Instructions

1. In a saucepan, combine 2 cups of milk and 1 cup of sugar. Bring the mixture to a boil over high heat.
2. In a separate bowl, whisk together the egg yolks and 2 tablespoons of masa harina until well combined. Gradually add this mixture to the boiling milk, stirring constantly. Continue stirring until the pastry cream thickens, about 7 minutes. Remove from heat and stir in the vanilla extract. Cover the cream with plastic wrap and set aside to cool for 1 hour.
3. Place the corn husks in a bowl and cover them with boiling water. Let them soak for 30 to 60 minutes to soften. Drain the husks and place them on a work surface, covering them with a clean, damp towel to prevent drying.
4. Put the almonds in a heat-proof bowl and cover them with boiling water. Allow them to stand for a few minutes until they are cool enough to handle. Gently slip the almonds out of their skins, keeping the remaining almonds in the warm water. Drain the almonds in a colander and finely chop them.
5. In a bowl, beat 1 cup plus 2 tablespoons of butter with an electric mixer until creamy. Gradually add 1 1/4 cups of sugar and continue beating until the mixture is very fluffy. Add 2 cups of masa harina and baking powder, then continue mixing the dough by hand. Add milk, 1/4 cup at a time, until the dough reaches a soft and fluffy texture. Mix in the rice flour, and if needed, add more milk to achieve the right consistency. Continue kneading the dough until it is smooth and moist. Incorporate the chopped almonds and continue kneading until the dough is smooth and elastic.
6. Choose 1 wide corn husk or 2 smaller ones. Spread approximately 2 tablespoons of dough onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of pastry cream down the center of the dough. Fold the sides of the husk together, overlapping one over the other. Fold the bottom of the husk over the seam of the 2 folded sides to enclose the filling. Repeat this process with the remaining husks.
7. Place a steamer insert into a saucepan and fill it with water, ensuring the water level is just below the bottom of the steamer. Bring the water to a boil. Add the tamales with the open side facing up and cook them until the filling is heated through and starts to separate from the husk, approximately 1 hour and 15 minutes. Allow the tamales to rest for 15 minutes before serving.

Nutrition

• Calories: 286 kcal
• Fat Content: 14 g
• Fiber Content: 2 g
• Sugar Content: 21 g
• Sodium Content: 59 mg
• Protein Content: 5 g
• Cholesterol Content: 68 mg
• Carbohydrate Content: 38 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g