This sweet tamale recipe is full of raspberry flavor in both the masa dough and the filling, delivering bright, fruity bites in every tamal.
Recipe | Are Tamales Difficult? | How to Wrap Tamales | More Tamales
Types of tamales
Tamales come in both savory and sweet varieties. This was my first time making sweet tamales and they were fantastic. These Tamales de Framboises (raspberry tamales) are a definite crowd-pleaser.
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While savory tamales are more commonly known, sweet dessert tamales are a traditional treat at many Mexican celebrations. For example, in some regions the Christmas season extends into February, and the person who finds the toy in the rosca de reyes often makes tamales for the final celebration. Traditions vary, but sweet tamales are a festive part of many gatherings.
Are tamales difficult?
Tamales can look like a complicated project because they involve multiple steps, but they aren’t as hard as they seem. This raspberry dessert tamale recipe is one of the simplest versions I’ve made. The store-bought filling saves prep time, and the recipe yields about 25 tamales, which is manageable for a beginner.
If you’ve been wanting to learn to make tamales, this recipe is a great place to start.
How to wrap sweet tamales
1. Soak corn husks in water until pliable. Some take a couple of hours, others overnight. Place the husk smooth side up (ridge side down) with the short end toward your non-dominant hand.
2. Using the back of a spoon, place about two tablespoons of masa dough onto the smooth side and spread it without reaching the edges. Sweet masa can be sticky; keep a small bowl of cool water nearby to wet the spoon as needed.
3. Spoon about one tablespoon of raspberry filling in a line down the center of the masa. Raspberry jelly can be used instead; a fresh jar spreads more easily.
4. Fold the husk vertically, edges together, and push the top back to shape the masa into a tube.
5. Roll the tamal toward you until fully wrapped.
6. Tuck the short end under so the point covers the fold. Continue making tamales until you run out of masa, filling, or husks.
Are tamales gluten free?
Traditional tamales made from masa harina are naturally gluten free, and many tamales are also dairy- and egg-free. Sweet tamales, however, may contain dairy or other ingredients that require substitutions. All ingredients in this raspberry recipe are available in gluten-free versions—check labels when shopping.
To make these tamales dairy free, use a suitable fat substitute like vegetable shortening or a butter-flavored shortening. Coconut oil may work in some recipes, though results vary. You can also try non-dairy milks such as almond or coconut milk instead of dairy milk.
Looking for other tamales?
Try these savory tamale recipes:
- Chorizo and Ground Beef Tamales
- Green Chile Chicken Tamales
- Homemade Pork Tamales
Feature
This recipe was included in a roundup of favorite recipes for Cinco de Mayo.
Recipe
Raspberry Sweet Tamales Dessert
Equipment
- Stock pot and steamer basket or tamale steamer
Ingredients
Corn Husks
- 8 ounces corn husks, softened in water overnight (approx. 25 husks)
Raspberry Filling
- 1.5 cups raspberry filling (store-bought)
Masa Dough
- 3 cups masa harina (like Maseca)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1.5 cups 2% milk (or substitute non-dairy milk)
- 3–4 drops red food coloring (optional)
- 6 ounces fresh raspberries, quartered
Instructions
Preparing Corn Husks
- Rinse husks with cool water and a brush to remove debris and silks. Place in a large pan or sink and cover with cool water. Place a heavy plate on top to keep them submerged and soak overnight.
Preparing Masa Dough
- Whisk together masa harina, baking powder, and salt; set aside.
- Cream butter and sugar until smooth, then mix in vanilla extract.
- Alternately add one-third of the masa mixture and one-third of the milk to the butter mixture, blending after each addition until fully combined.
- If using, add red food coloring to tint the masa.
- Gently fold in quartered fresh raspberries until distributed.
Assembling the Tamales
- Pat a few husks dry and place smooth side up. Spread about two tablespoons of masa dough on each husk.
- Spoon about one tablespoon of raspberry filling in a line near the top of the masa.
- Fold the husk vertically edge-to-edge, push the top back, curl it toward you to form a tube, then fold the skinny end under. Place seam-side down on a tray and repeat.
Steaming the Tamales
- Place a steamer basket in a large stockpot and add water up to the basket. Stack the tamales upright with the fold at the bottom.
- Cover, bring to a boil, then reduce heat to maintain a steady steam. Check water every 10–15 minutes and replenish carefully without drenching the tamales.
- Steam 60 to 90 minutes. After 60 minutes, test one tamal: if the masa separates cleanly from the husk, they are done; otherwise steam another 15 minutes and check again.
- Remove from heat and serve immediately, or cool completely and store in the refrigerator or freezer in their husks.
Notes
Serve with chocolate syrup, whipped cream, and fresh raspberries for a decadent presentation. Raspberry jelly can be substituted for the raspberry filling if preferred.
Percent Daily Values are based on a 2000 calorie diet. All quantities are estimates. If you have specific dietary needs, verify nutritional information using package labels or a nutrition calculator.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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