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Pink Tamales


  • 3/4 cup strained raspberry puree
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 1/2 tablespoon maple syrup
  • 1 cup white corn Masa Harina
  • 2 tablespoons softened butter
  • 1 teaspoon fresh lemon juice
  • 8 dry corn husks


  1. Bring water, sugar, molasses and puree to boil over medium high heat. Reduce heat, stir in Masa Harina. Simmer for 10 minutes.
  2. Stir in remaining ingredients. Mixture should roll into a ball without sticking to your fingers. Spread onto softened husks (soften dry husks in water) evenly (not as easy as it sounds). Leave a "rolling margin" at each side. Set filling of your choice in a line through middle of dough. Fold in both sides and press seam together. Leave ends open. Roll husk and tie ends tightly.
  3. Steam for 45 minutes to 1 1/2 hours depending on thickness. Ideally, tamales will slide out of husk and the dough will have a spongy texture.

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