hero-mexican-recipes

Holiday Fruit Tamalitos

These bite-sized tamalitos from Chef Martita Jara are delightfully fruity and make the perfect holiday recipe to share with family and friends.

Ingredients:

  • 1 (6–ounce) package

    dried corn husks

  • For Filling:
  • 4 cups

    granny smith apples, peeled, cored, chopped

  • 1/2 cup

    dried pitted dates, chopped

  • 1/2 cup

    dried apricots, chopped

  • 1/2 cup

    dried cranberries

  • 1 tablespoon

    orange zest

  • 1/2 cup

    fresh orange juice

  • 2 whole

    star anise

  • 2

    cinnamon sticks

  • 1/2 cup

    sugar

  • 1 (12-ounce) jar

    HERDEZ® Traditional Chipotle Mexican Cooking Sauce

  • 2 cups

    chopped pecans, toasted

  • For Masa:
  • 1 cup

    unsalted butter, room temperature

  • 1/2 cup

    light brown sugar 

  • 1/2 cup

    sugar

  • 1 tablespoon

    baking powder

  • 1 teaspoon

    vanilla

  • 4 cup

    Harina Maseca

  • 3 1/4 cups

    warm water

  • For Garnish:
  • 1 tablespoon

    unsalted butter

  • 1 1/2 cups

    apricot preserves

Print Recipe

 

Directions:

  1. Cover husks with very hot water, weight down with plate to keep submerged in water 2 hours or until husks are soft.

  2. In saucepan, combine all filling ingredients except toasted pecans. Cook over medium-low heat to minutes stirring to combine. 

  3. Remove from heat and allow to cool about 25 minutes. Once cooled, stir in toasted chopped pecans.

  4. With electric mixer on high, beat butter, brown sugar, regular sugar, baking powder and vanilla in large mixing bowl. In separate bowl, using clean hands, mix together masa harina and water. Add prepared masa harina to bowl with whipped sugar butter in 3 batches while beating with electric mixer on medium-low. Once all is incorporated continue to beat 1 minute longer or until dough is light and tender.  Cover with damp cloth and set aside.

  5. Separate about 45 of largest husks and pat dry with towel. Keep covered with damp cloth and set aside.

  6. Add standing steamer to bottom of large stock or tamale pot, fill pot with water 3 inches high, not allowing water to go higher than standing rack. Line rack with remaining corn husks covering top of rack completely.

  7. To form tamalitos, place 2 tablespoons of masa dough in upper center of husks, tapered part of husks is the bottom. With clean hands, use fingers to form 4x 4-inch square of masa. Add about 2 tablespoons fruit pecan filling in center of square, bring up long sides of husks forming closed shell of masa around filling. Fold husk in half, then in half again and then fold bottom tapered half up creating tight closed bottom leaving top open. 

  8. Repeat until all tamalitos are formed. 

  9. Stack all prepared tamalitos open sides up together in pot, folded side to the back. Place damp dish towel over tamalitos. Close with tight lid. Steam over medium-low heat 1 hour 45 minutes. Turn off heat and leave covered about 20 minutes before serving.

  10. In saucepan over low heat, melt butter. Add apricot preserves and allow to simmer 7 minutes. Remove from heat.

  11. To serve, place unwrapped tamalitos on serving platter, drizzle with warmed apricot sauce and enjoy!

 

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