Make Homemade Sweet Tamales

Want to know how to make homemade sweet tamales? We have a couple of recipes.
homemade sweet tamales

Having grown up in Mexico, one of my absolute favorite foods are homemade sweet tamales. There are many varieties of tamales. I wanted to share a couple of recipes today for some of my favorites. Traditionally where I grew up, sweet tamales had raisins in them. But, there are other ways to make a delicious sweet tamale. One of the problems that I ran into when I was diagnosed with the Alpha Gal allergy, is that most of the time, tamales are made with lard from a pig. I am very allergic to anything from an animal with four legs. So, the first recipe I want to share , is how I make homemade tamales with no lard. That’s right. You could probably consider these a Kosher sweet tamale. Here’s my recipe:

Pineapple Sweet Tamales recipe

  • ½ cup of coconut oil
  • 6 Tbs. sugar
  • 1 ½ cup of Masa Harina
  • ¼ teaspoon baking powder
  • 1 can of pineapple chunks
  • 10 large Corn Husks soaked
  • 1 tamalero pot or a big pot with a lid, and a roll of aluminum foil
  • A mixing bowl and spatula

Mix all of the dry stuff together in the bowl.

Heat your coconut oil to get it out of the solidified form. Add that in.

In a measuring cup, strain the pineapple juice out of your can of pineapple chunks. Pay attention to how much it measures out to. You will need 1 ½ cups of liquid. You can add water to the pineapple juice to bring it up to 1 ½ cups. Add that in to the mix, and stir it together.

Then add about 3 inches of water to your tamalero pot. If you don’t have a tamalero, use a large regular pot and ball up aluminum foil in the bottom of the pot.

Don’t let your tamales sit in the water.

Using your spatula, add the masa mix into the corn husks which you will pull one at a time from the water they are soaking in. Fill each husk. You may need two husks per tamale.

Fill you pot with tamales lying on their sides. Put a lid on the pot. Then turn your stove top on medium heat. Leave it to cook. It will be about an hour to 1 ½ hours before the pot is out of water. At that point, pull the pot off the burner, and take the lid off. Let the tamales cool a bit before your try removing them from the pot.


homemade sweet tamales
A tamalero pot full of delicious pineapple tamales cooling after cooking.
Most of the time, when you make homemade sweet tamales, you would traditionally add food coloring to help people differentiate between the sweet tamales and the spicy tamales. Here’s a recipe for the more traditional tamales that I grew up with. Click here



If you would like to own a tamalero pot for making these delicious tamales, here’s where I got mine from. Click here



Also, if you would like to try a wonderful Mexican drink to go with your tamales, click here for our atole recipe.


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