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Apple Tamales with Cinnamon

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  • Prep 15 min
  • Total 2 hr 30 min
  • Ingredients 10
  • Servings 24
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Apple tamales with cinnamon are the perfect dessert during fall and winter. Apples always remind me of fall, because my grandparents and I used to go up to the mountains for apples, from the first weekend of September right up until the end of the season. My grandpa loved preparing all kinds of desserts – pies, cookies, pudding, bread and tamales – with those apples. I loved his tamales because we would always prepare them together. Now that I’m a mom, I love making sweet tamales with my children, and they love the apple and cinnamon combo just as much as I do.
by Leslie Limon
Updated Oct 19, 2016
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Ingredients

  • 1 pack (16 oz.) dried corn husks for tamales
  • 4 cups harina masa (specialty flour for tortillas)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground salt
  • 1 cup butter, soft
  • 1 cup milk
  • 1/2 cup applesauce, without sugar
  • 3 Granny Smith apples, peeled and chopped
  • Caramel (for decoration)

Directions

  •  
    1
    Separate the dried corn husks and put them in a big bowl. Cover them completely in boiling water and let them soak for at least 30 minutes. Take the husks out of the water and dry them with a kitchen towel.
  •  
    2
    Mix the harina masa with baking powder, salt and ground cinnamon in a small bowl.
  •  
    3
    Whip the butter and sugar with a mixer on medium speed for 2 to 3 minutes until it’s soft and fluffy. Add the harina masa, whipping until it’s completely mixed and gritty. Add the milk and applesauce, whipping for a minute. Then, add the chopped apples and cover them with the mix.
  •  
    4
    Fill a steamer with enough water to reach the rack, and cover the rack with 6 corn husks.
  •  
    5
    To prepare the tamales, take a big corn husk and put the widest part up. Put 3 tablespoons of dough in the middle of the husk, leaving about 1/4” free at the top, and at least 3” free at the bottom.
  •  
    6
    Roll up the tamale by folding it in half twice. Fold the bottom of each tamale upwards. Place the tamales upright with the wide part down in the vaporer. Cover the vaporer.
  •  
    7
    Turn the vaporer up to high heat until the water starts boiling. Let the water boil for 5 minutes, then reduce to low heat and cook the tamales for 45 to 60 minutes or until the dough is spongy. Take the tamales out and let them cool down for 10 minutes before serving.
  •  
    8
    When serving, remove the corn husks. Pour some caramel over the tamales if you want.

Expert Tips

  • tip 1
    Make these apple tamales a bit creamier and slightly salty by stuffing each tamale with some cheddar cheese.

Nutrition Information

No nutrition information available for this recipe
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