Strawberry Tamales

These strawberry tamales are exactly what you've been needing. Imagine light and fluffy dough bursting at the seams with sweet, juicy strawberries to create the perfect on-the-go Mexican dessert or snack.

Prep Time 30

Cook Time 45

Total Time 1 15

Equipment

Mixing bowl
Spatula
Steamer

Ingredients

US Customary - Metric

▢ 1 package (~25) corn husks ($1.50)

Dry

▢ 3 cups masa harina ($0.38)
▢ 2 tsp baking powder ($0.01)
▢ ½ tsp salt ($0.01)

Wet

▢ ⅔ cup refined coconut oil ($1.49)
▢ ½ cup cane sugar ($0.03)
▢ 1 tsp vanilla extract ($0.22)
▢ 1 ½ cup unsweetened plant milk ($0.65)
▢ ½ cup very warm water ($0.01)
▢ ¼ cup strawberry jam ($0.31)

Mix-ins

▢ 1 ½ cups fresh strawberries, diced ($1.38)
▢ 5-6 drops red food coloring optional

Instructions

Corn husks

First, remove the husks from their package and separate them. Sort through them and set aside any husks that have holes or damage.
Then, add the husks to your kitchen sink or a large bowl of hot water and soak for 30-60 minutes. This will make the husks more pliable and easier to work with during assembly. If they are extra dry, soak them for a few hours or overnight.

Dough

In a large mixing bowl, whisk together the masa harina, baking powder, and salt. In another bowl, stir together the hot water, plant milk, and strawberry jam. Set both aside.
Next using your hands or an electric mixer, whip the softened coconut oil until light and fluffy, about 3-5 minutes. Add in the sugar and vanilla and mix for 1-2 more minutes.
Add ½ of the dry ingredients and ½ the strawberry jam mixture, stirring until incorporated. Then, add in the rest of the dry ingredients and the rest of the liquid, and mix until well incorporated, about 4-5 minutes. Lastly, fold in the diced strawberries.

Assembly

Dry the husks off with a tea towel to remove excess water. Lay one flat on your counter, making sure the smooth side faces up and the wider end is closer to you.
Scoop approximately ⅓ cup of dough onto the middle of the husk. Spread the dough towards the wide end into a thick layer using the back of a spoon or spatula.
Fold both sides of the husk towards the center so they touch, then tuck both around to one side of the husk to form a tube shape. Where the dough ends, pinch the bottom and fold the husk upwards. Secure the tamal with a string of leftover husk. Continue this process until the rest of the dough is gone.

Cooking

Add about 3-4 cups of water to the bottom of a large stockpot. Place a steamer rack inside and cover it with a layer of the damaged or leftover corn husks. Lean the tamales around the steamer in an upright position. Continue working inwards in a circular fashion until the pot is full.
Cover the tamales with another layer of corn husks and a tea towel on top. Put the lid on your pot, bring to a boil, then reduce heat to medium-low and steam the tamales for 40-45 minutes.
To check if they are fully cooked, remove 1 tamal at 40 minutes. Let it rest for a few minutes, then attempt to open the husk. If the tamal separates from the husk easily, and the center is spongy, they are ready. If the dough still sticks to the husk, close it up and continue steaming for an additional 5-10 minutes.
Note: make sure to keep a close eye on the water level of your pot during steaming. You don’t want to end up with a dry pot!
When the tamales are finished cooking, remove them from the pot and let them rest for about 10 minutes to allow the dough to firm up. Serve the tamales while still warm with more jam on top. Happy eating!

Notes

We use refined coconut oil in this recipe so it doesn't taste too coconutty, but if you don't mind a mild coconut flavor, use regular coconut oil!
Optional ingredients are not reflected in the price or calories of our recipes.
We calculate nutritional information for our recipes with Cronometer.
Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
All prices are in USD.

Nutrition

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