Cinnamon Toast Crunch™ and Dulce de Leche Tamales

Name: Cinnamon Toast Crunch™ and Dulce de Leche Tamales
Prep time: 1 h
Total time: 2 h
Yield: 12
Cuisine: Latin American
Ingredients: 12 large corn husks; 2 cups masa harina (golden corn flour); 1 cup sugar; 3/4 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup canola oil; 2 cups Cinnamon Toast Crunch™ Cereal; 1 1/2 cups whole milk; 2 teaspoons vanilla; 12 tablespoons dulce de leche (from 13.4-oz can); Vanilla ice cream; Cinnamon Toast Crunch™ Cereal, crushed

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Prep 60 min
Total 2 hr 0 min
Ingredients 13
Servings 12

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Cinnamon Toast Crunch™ and Dulce de Leche Tamales include two childhood favorites in one! It’s the perfect and most delicious recipe to make with friends and family this holiday season, or year-round!

by Qué Rica Vida Cocina

Updated Feb 5, 2024

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Ingredients

12 large corn husks
2 cups masa harina (golden corn flour)
1 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup canola oil
2 cups Cinnamon Toast Crunch™ Cereal
1 1/2 cups whole milk
2 teaspoons vanilla
12 tablespoons dulce de leche (from 13.4-oz can)

Serve with, if desired

Vanilla ice cream
Cinnamon Toast Crunch™ Cereal, crushed

Directions

1

Submerge corn husks in deep bowl of warm water, and let stand until pliable, at least 30 minutes.
2

Meanwhile, in large bowl, mix masa harina, sugar, baking powder, cinnamon and salt until well combined. Add canola oil. Dough will be crumbly.
3

In blender, combine cereal, milk and vanilla. Cover; blend on high speed 30 to 60 seconds or until smooth. Add mixture to masa harina mixture in bowl; gently stir until incorporated. If dough seems dry, add up to 1/2 cup more milk, a little at a time, until all of the masa is hydrated and mixture is moist but still workable.
4

Drain corn husks; pat dry with paper towels. In each corn husk, place 1/3 cup dough in center; spreading out slightly, making indentation in center with back of spoon. Place 1 tablespoon of the dulce de leche on center of dough on each.
5

Using corn husk, push dough around filling to enclose. (For best results, place filling on smooth sides of corn husks. If corn husks are too small, overlap two smaller ones.)
6

Fold tapered end of corn husk over filling.
7

Fold sides in toward center; roll up tightly, leaving tops open.
8

Tie tamales with 13-inch strips of cooking twine.
9

Set steamer basket inside large pot with water reaching just under steamer basket. Place tamales in steamer vertically, propped against sides of pot, with open tops up; cover with tight-fitting lid. Heat to boiling over high heat, then reduce heat to low; cook 1 hour 5 minutes to 1 hour 15 minutes or until tamales are fully cooked. Tamale dough will be firm and hot in center (at least 165°F). Remove from steamer; let stand 5 minutes. Once opened, dough should easily separate from corn husks. Serve warm tamales with vanilla ice cream and a sprinkle of crushed Cinnamon Toast Crunch™ cereal.

Nutrition Information

330 Calories, 13g Total Fat, 4g Protein, 49g Total Carbohydrate, 30g Sugars

Nutrition Facts

Serving Size: 1 Tamale

Calories: 330

Calories from Fat: 120

Total Fat: 13g; 20%

Saturated Fat: 2g; 11%

Trans Fat: 0g

Cholesterol: 10mg; 3%

Sodium: 160mg; 7%

Potassium: 160mg; 5%

Total Carbohydrate: 49g; 16%

Dietary Fiber: 1g; 6%

Sugars: 30g

Protein: 4g

% Daily Value*:

Vitamin A: 4%; 4%

Vitamin C: 0%; 0%

Calcium: 15%; 15%

Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;