Pecan Pie Tamales Recipe
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Pecan Pie Tamales Recipe

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I grew up in Southern California, a spot the place my Mexican-American custom blends collectively so seamlessly that mixing meals traditions from either side of the border is as widespread as apple pie (actually, and on this event, pecan pie—a dessert staple at my Thanksgiving desk merely as lots as a result of the tamales I noticed to make as a toddler). And my recipe for pecan pie tamales goes to level out that embracing variations can present us fairly a bit to be grateful for.

Wait, Sweet Tamales Are a Issue?

Little query savory tamales filled with meats are among the many many most well-known. Nonetheless, certain, sweet tamales are an element. The corn-based dish will likely be traced once more to the Aztec empire. Though because of the normal civilization didn’t use processed sweeteners like we do proper now, tamales dulces (sweet tamales) had been launched lots later in Mexican historic previous. Effectively-liked varieties embody these filled with dried fruits, pineapple, and sweet corn.

What Parts Are in Pecan Pie Tamales?

For this recipe, I’ve opted to go away out the eggs and corn syrup that almost all pecan pie recipes title for, substituting them with cornstarch and piloncillo (comparable in model to brown sugar) so that should you chunk in, your mouth says that’s pecan pie.

Don’t shrink again from making an attempt this recipe merely since you’ll have heard how powerful tamales are to make. The truth is, they’re a bit time-consuming, counting on what variety of you plan to serve, nonetheless the strategy is straightforward whenever you get a cope with on the elemental dough that requires solely a handful of gear.

So whether or not or not you’re looking for to alter up your go-to tamale recipe or simply want to wow your organization with a celebratory dessert that truly stands out, these pecan pie tamales could also be exactly what you’re in the hunt for.

Concepts for Making Pecan Pie Tamales

  • The place to produce the substances—Masa harina, corn husks, and piloncillo will likely be found at most specialty Hispanic markets.
  • Choose the easiest corn husks inside the pack—Not too massive or small, with no rips or tears, and fixed in dimension and type. Soak some extras merely in case. You can also use two overlapping corn husks to wrap one tamale if needed.
  • Use lard or shortening—Lard is what affords the tamales their signature fluffy texture nonetheless you probably can substitute it with vegetable shortening, if most popular.
  • Spreading the masa on the husks—Using the once more of a tablespoon is the best method to unfold the masa onto the corn husks. Use a fragile backwards and forwards motion.
  • Checking for doneness—The prepare dinner supper time can fluctuate barely, so the best option to measure doneness is partially peeling the husk away from the tamal. If it peels away with no residue, has risen, and has a medium-firm texture, then they’re seemingly achieved. For individuals who’re undecided, give them a further 2 to a few minutes of steam time.

Make Ahead

These tamales are biggest liked up to date. Soaking and air drying the husks for a couple of hours ahead of time can forestall time all through the preparation. Tamales will likely be saved warmth in a sluggish cooker set to warmth with a little bit of water inside the bottom. Set the tamales on a rack contained within the sluggish cooker to take care of them from being waterlogged.

“I’ve made tamales a few events, nonetheless these had been my first sweet ones. The pecan pie tamales had been well-cooked and fascinating, and the filling was delicious. The piloncillo gave the filling rich brown sugar-molasses style. All-in-all, this recipe was pleasant to make and delicious!” —Diana Rattray


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  • 14 dry corn husksplus a few extras

For the Dough

  • 2 1/4 cups masa harina

  • 3/4 cup packed darkish brown sugar

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon efficient salt

  • 1/2 cup lard or vegetable shortening

  • 1 3/4 cups water

For the Filling

  • 1 1/2 cups pecan halves, coarsely chopped

  • 4 tablespoons (2 ounces) unsalted butter

  • 1 (8 ounce) piloncillo cone, finely chopped

  • 1/4 teaspoon efficient salt

  • 1 1/2 tablespoons cornstarch

  • 3 tablespoons water

  • 1/2 teaspoon pure vanilla extract

Make the Tamale Dough

  1. Accumulate the substances. Fill a giant pot with 1 inch of water and place a steamer rack or basket inside. Modify the water if obligatory so that the water would not contact the steamer insert. Put apart.

    The Spruce Eats / Julia Hartbeck


  2. Separate, then soak 14 dry corn husks, plus a few extras in a giant bowl full of warmth water until the husks are absolutely submerged. Place a plate on prime to take care of them beneath the water. Put apart.

    The Spruce Eats / Julia Hartbeck


  3. Add 2 1/4 cups masa harina, 3/4 cup packed darkish brown sugar, 1/2 teaspoon baking powderand 1/4 teaspoon efficient salt to a giant bowl and blend using your fingers until there will not be any clumps.

    The Spruce Eats / Julia Hartbeck


  4. Add 1/2 cup lard or vegetable shortening to the masa mixture, then steadily incorporate 1 3/4 cups warmth water (1/4 cup at a time), mixing until a clear dough the consistency of very delicate play dough varieties.

    The Spruce Eats / Julia Hartbeck


  5. Divide the dough into 12 balls (they’ll be shaggy), roughly 1 1/4 inches in diameter. Place them once more inside the bowl and cover with a moist kitchen towel. Put apart.

    The Spruce Eats / Julia Hartbeck


Make the Filling

  1. Accumulate the substances.

    The Spruce Eats / Julia Hartbeck


  2. To a giant nonstick skillet on low heat, add 1 1/2 cups pecan halves, coarsely chopped, 4 tablespoons (2 ounces) unsalted butter, 1 (8-ounce) piloncillo cone, finely choppedand 1/4 teaspoon efficient salt. Stir typically until the butter and piloncillo are melted, 5 to 7 minutes.

    The Spruce Eats / Julia Hartbeck


  3. Stir collectively 1 1/2 tablespoons cornstarch and 3 tablespoons water in a small bowl until blended.

    The Spruce Eats / Julia Hartbeck


  4. Slowly add the cornstarch mixture to the pan and mix successfully. Proceed stirring the mix until it thickens, 1 to 2 minutes. Take away from the heat and stir in 1/2 teaspoon pure vanilla extract. Set the mix aside and let cool until thickened, 10 to fifteen minutes.

    The Spruce Eats / Julia Hartbeck


Assemble and Steam the Tamales

  1. Take away the husks from the water and pat each one absolutely dry with a kitchen or paper towel. Tear or cut back 12 prolonged skinny strips from the imperfect or additional corn husks.

    The Spruce Eats / Julia Hartbeck


  2. To assemble, add a dough ball to the widest stage of the upper third of the corn husk. With the once more of a tablespoon, unfold the dough in a uniform layer—roughly 1/4 inch thick, leaving a 1/2-inch border on the prime and sides, and a 3-inch border on the bottom. Place roughly 2 tablespoons of pecan mixture into the center of each.

    The Spruce Eats / Julia Hartbeck


  3. Fold each tamal in thirds, beginning with one aspect and folding it over halfway, then folding the other aspect over. Fold the underside (empty) edge up. Protected the tamal with a protracted skinny strip of husk by wrapping it throughout the tamal and tying a small knot. Repeat this step until all of the tamales are common.

    The Spruce Eats / Julia Hartbeck


  4. Place the tamales into the steamer basket inside the pot so that they’re standing up, with the open end going via upwards.

    The Spruce Eats / Julia Hartbeck


  5. Cowl the pot with a tight-fitting lid and heat over extreme heat. Ship the water to a boil, then cut back the heat to medium-low and prepare dinner dinner for 1 hour, or until the masa is completely cooked.

    The Spruce Eats / Julia Hartbeck


  6. Rigorously take away the tamales from the pot, enable them to chill for 3 to 5 minutes, and serve. Take away the husk sooner than consuming.

    The Spruce Eats / Julia Hartbeck


How To Retailer

To make this recipe ahead of time, observe all of the steps, let cool, after which refrigerate the tamales (of their husks) in an airtight container for as a lot as 3 days. When in a position to get pleasure from, reheat the tamales by steaming them on low until heated by.

Feeling Adventurous? Try This:

If apple pie is further your issue, try stuffing the dough with a conventional apple pie filling. Merely ensure you let the filling thicken and funky sooner than using.

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