How to Make Sweet Orange Tamales - A Step-by-Step Guide

Tamales are a traditional Mexican dish that are loved for their versatility and delicious flavors. They are made with masa, a dough made from corn, and can be filled with a variety of savory or sweet ingredients. One popular variation of tamales is the sweet orange tamales, which combine the flavors of citrus with the traditional masa for a delightful and unique treat.

The sweet orange tamales are a perfect option for those with a sweet tooth, or for anyone looking to explore new an...

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Ingredients

  • corn husks
  • 5 large oranges, peeled and segmented
  • 2 ½ cups white sugar, divided
  • 2 cups lard
  • 2 ice cubes, or as needed
  • 3 ¼ pounds fresh corn masa dough
  • 2 tablespoons baking powder
  • 1 cup milk
  • 1 cup freshly squeezed orange juice
  • ⅔ cup raisins
  • ⅓ cup chopped blanched almonds

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 35 mins
  • Additional Time: 45 mins
  • Total Time: 2 hrs 50 mins
  • Servings: 40
  • Yield: 40 tamales

  • Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
  • Combine oranges and 1 1/4 cups sugar in a saucepan over low heat. Cook, stirring occasionally, until mixture starts to turn into jam, about 30 minutes. Remove from heat and let cool completely.
  • While jam is cooling, place lard in a large bowl, add 2 or 3 ice cubes, and beat with an electric mixer until soft and creamy. Beat in 1 1/4 cups sugar until well incorporated.
  • Combine masa dough and baking powder in a separate bowl. Knead together for a few minutes. Add masa to lard mixture. Mix in milk alternately with orange juice, beating continuously with the electric mixer. Mix in cooled jam, raisins, and almonds.
  • Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.
  • Nutrition

    231 cal.

    • Total Fat: 12g
    • Saturated Fat: 4g
    • Cholesterol: 10mg
    • Sodium: 122mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 2g
    • Total Sugars: 17g
    • Protein: 2g
    • Vitamin C: 15mg
    • Calcium: 62mg
    • Iron: 0mg
    • Potassium: 93mg