Sweet on Tamales

Celebrating Their Heritage

Families all over the South have special holiday traditions. Within the Hispanic community, making tamales tops the list. Most folks think of these steamed bundles of goodness as strictly savory, usually filled with pork or chicken. But Sylvia Calvano of Hoover, Alabama, recalls her mother’s dessert tamales. “My mom was born and raised in Mexico, so tamales were always an important part of our Christmas celebration,” she says. “I loved the sweeter, fruit-filled versions that she made for our family and to share with the neighborhood.”

A Family Tradition

Sylvia has passed along the tradition to her three daughters. “Once you get started, tamales are really easy to make,” she adds. “The girls and I make a big batch every year as a way of spreading a little Christmas cheer.”

Sugar-and-Spice Fruit Tamales

Sugar-and-Spice Fruit Tamales served with cinnamon-infused Vanilla Sauce is a festive combination that’s tough to beat. The dough incorporates canned pumpkin to give it a subtle sweetness, while the filling consists of crushed pineapple and chopped raisins.

Recipe Links:
• Sugar-and-Spice Fruit Tamales
• Vanilla Sauce
• Mexican Chocolate Sauce

Test Kitchens Know-how

• With hands lightly coated in corn masa mix, spread about 2 Tbsp. dough into a 3- x 4-inch rectangle on the right side of 1 husk, leaving a 1⁄2-inch border on the right side and a 2-inch border from the narrow bottom end of the husk.
• Spoon about 1 Tbsp. pineapple down center of dough, and then sprinkle with about 11⁄2 tsp. chopped raisins.
• Roll up husk, rolling left side over right, enclosing fruit filling completely in dough. Fold the bottom narrow end up and over, and secure with husk strip or kitchen string.

 


"Sweet on Tamales" is from the November 2008 issue of Southern Living.