Pecan Pie Tamales
Sweet tamales feature a brown sugar-sweetened masa dough wrapped around a rich pecan filling, offering a delightful treat without the complexity of pie pastry.
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Instructions
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Fill a large pot with 1 inch of water, place a steamer rack inside, ensuring water doesn't touch the rack, then begin heating to a boil.
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Soak 14-plus dry corn husks in warm water, keeping them submerged with a plate, and set aside.
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In a large bowl, combine 2 1/4 cups masa harina, 3/4 cup packed dark brown sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt; mix until clump-free.
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Add 1/2 cup lard or vegetable shortening to the masa mixture, then gradually incorporate 1 3/4 cups warm water to form a smooth, soft dough.
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Divide the dough into 12 balls, approximately 1 1/4 inches in diameter, cover with a moist towel, and set aside.
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In a large nonstick skillet over low heat, combine 1 1/2 cups chopped pecans, 4 tablespoons butter, 1 finely chopped 8-ounce piloncillo cone, and 1/4 teaspoon salt; stir until melted.
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Mix 1 1/2 tablespoons cornstarch with 3 tablespoons water, then add this mixture to the skillet; stir for 1-2 minutes until thickened. Remove from heat, stir in 1/2 teaspoon vanilla, and let cool for 10-15 minutes until thickened.
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Remove husks from water, pat dry, and cut 12 long thin strips from extra husks.
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Spread a dough ball on the widest part of the upper third of a corn husk, leaving borders. Place 2 tablespoons of pecan filling in the center, then fold the tamal into thirds. Fold up the bottom edge and secure with a husk strip, tying a small knot. Repeat for all tamales.
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Stand the assembled tamales upright in the steamer basket. Cover tightly, reduce heat to medium-low after boiling, and cook for 1 hour until the masa is fully cooked.
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Carefully remove tamales, cool for 3-5 minutes, and serve after removing the husk.