Strawberry, pineapple and sultana tamales

57. Entertaining, Mexican Feature, Strawberry Tamales (c) iStock
A sweet version of these Mexican stuffed-and-steamed dumplings is popular for festivals when there are many mouths to feed. Source corn husks from specialist retailers.

Makes 12


  • 50ml water
  • 150g piloncillo (Mexican raw cane sugar)
  • 180ml strained strawberry purée
  • 150g masa harina (corn meal for tamales)
  • 2 tbsp softened butter
  • 1 tsp lemon juice
  • 75g pineapple, diced
  • 75g sultanas
  • 12 dried corn husks, soaked in warn water for 5 minutes then dried


Bring water, sugar and purée to the boil in a saucepan set over medium heat. Reduce heat, stir in masa harina, butter, and lemon juice, simmer 10 for minutes, and set aside to cool. The mixture should be thick enough to roll into a ball but not sticky (add a little water if needed).

Spread a tablespoon of the dough onto the centre of each corn husk to cover about ¼ of the area, and scatter with pineapple and sultanas. Fold in the long sides of the husk to the centre, then fold over the top and bottom sections and tie in place with a strip of husk to make an elegant parcel.

Gently steam for 45 minutes-1 hour, until the tamales come off the husk easily and have a spongy texture. Serve warm, in the husks.

Recipe courtesy of Maíz Cocina, event caterers and supperclub hosts

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