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 a sweet version and they turned out fantastic. I highly recommend Tamales de Frambuesa (Raspberry Tamales) if you enjoy fruity desserts with a traditional touch.
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Many people know tamales as savory dishes. I also have several savory tamale recipes available including Pork Tamales, Chorizo Tamales and Green Chile Chicken Tamales. Sweet dessert tamales are traditional at family celebrations in Mexico, especially during the extended Christmas season that runs into early February. In some households, traditions connect seasonal breads and tamales—whoever finds the figurine in a special bread may be responsible for making tamales during the final celebration.
Are tamales difficult?
Tamales can seem involved because of the steps, but they aren’t as hard as they look. This raspberry dessert tamale recipe is one of the simplest I’ve made: the filling is store-bought, and the batch yields about 25 tamales, which keeps the project manageable.
If you’ve been curious to learn tamale-making, this dessert version is a great place to start.
How to wrap sweet tamales
1. Soak corn husks overnight so they become pliable. Some husks soften in a few hours while others need a longer soak. Lay a husk flat with the ridged side down and the short end toward your non-dominant hand.
2. Using the back of a spoon, spread about two tablespoons of masa dough onto the smooth side of the husk, keeping the dough away from the edges. This sweet masa is slightly stickier than savory masa, so keep a small bowl of cool water nearby to wet your spoon as needed for smooth spreading.
3. Spoon about a tablespoon of raspberry filling in a line down the center of the masa. Raspberry jelly works as a substitute; a fresh jar at room temperature will spread more easily.
4. Fold the husk vertically so the edges meet, then push the top back slightly and shape the masa and filling into a tube.
5. Roll the tamal toward you until it’s fully wrapped.
6. Tuck the short end under to seal the point. Continue wrapping until you’ve used up your masa, filling or husks.
Are tamales gluten free?
Traditional tamales made with masa harina are typically gluten free, and many are naturally dairy- and egg-free. Sweet tamales can include ingredients that introduce gluten or dairy, so check labels and choose gluten-free versions when needed.
For dairy-free options, you can substitute Crisco or a butter-flavored shortening for butter; coconut oil is sometimes used in other recipes. Non-dairy milks like almond or coconut milk can often replace dairy milk, though results may vary slightly. Always verify product labels if you need strict gluten-free or dairy-free ingredients.
Looking for other tamales?
If you prefer savory tamales, try these 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)
Raspberry Filling
- 1.5 cups Henry & Henry Raspberry Filling (or similar)
Masa Dough
- 3 cups Masa Harina (such as 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
- 3–4 drops Red Food Coloring (optional)
- 6 ounces Raspberries, fresh and quartered
Instructions
Preparing Corn Husks
- Gently rinse the husks under cool water and brush away any debris or silks.
- Place husks in a large container, cover with cool water and weigh them down with a plate so they stay submerged. Leave overnight.
Preparing Masa Dough
- Whisk masa harina, baking powder and salt together in a bowl. Set aside.
- Cream butter and sugar with a mixer until smooth, then add vanilla extract.
- Alternately add one-third of the masa harina mixture and one-third of the milk to the butter mixture, repeating until all is combined.
- If desired, add red food coloring for a pink hue. (No coloring was used in the photos.)
- Gently fold in the quartered raspberries just until mixed.
Assembling the Tamales
- Separate and pat dry a few husks at a time. Place the smooth side up, hold the thinner end with your non-dominant hand and spread about two tablespoons of masa on the husk.
- Place about one tablespoon of filling near the top in a line.
- Fold the husk edge to edge, push the top back slightly and curl it toward you to form a tube. Fold the thin end under and arrange the tamales seam-side down on a tray. Repeat until finished.
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 and bring to a boil, then reduce to low so the pot produces steady steam. Check water every 10–15 minutes and add more as needed. When adding water, move tamales aside briefly to avoid getting water inside them. Avoid tilting the lid when checking to prevent condensation dripping into the tamales.
- Steam for 60–90 minutes. After about 60 minutes, remove one tamal and test: if the masa releases cleanly from the husk, they’re done. If not, continue steaming in 15-minute increments until done.
- Remove from heat and serve immediately, or let cool completely before storing in the refrigerator or freezer. Keep tamales in their husks for storage.
Notes
Serve with chocolate syrup, whipped cream and fresh raspberries for an extra indulgent presentation. Raspberry jelly can be used in place of the raspberry filling.
Percent Daily Values are estimates based on a 2000 calorie diet. Ingredient amounts and nutrition calculations vary by brand and supplier. If you have specific dietary needs, verify labels and calculate amounts yourself. 24Bite®, Kim Guzman and Christian Guzman are not responsible for adverse reactions or outcomes from following these recipes.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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