Tamales Dulce can be made with any combination of fruits or jams that you like;
and some add nuts.
Dried corn husks
4 cups Masa Harina
1/2 tablespoon salt
1 teaspoon baking
1/2 cup granulated sugar
1 1/2 cups water
1 1/2 cups lard or shortening
1 1/2 cups strawberry preserves
Place the corn husks in a pot, cover them with boiling water, and allow
them to steep, covered, for 1/2 hour.
Mix dry ingredients together; then add the water to make the dough. The
dough should not be quite as damp as that used in meat tamales because you will
be adding the preserves.
Beat the lard with an electric mixer until it is light and fluffy, 2 to
Beat in the dough, a little at a time; then beat in the strawberry preserves.
Spread 2 to 3 tablespoons of the dough on a corn husk and then roll it up.
If the husk is large and pliable enough, you may be able to fold over each end
to seal it; if it isn't, tie the ends with string.
Steam the tamales for 1 1/2 hours or until the dough is set and does not
stick to the husks.