December in Southern California is tamale season. A traditional Mexican favorite most often made with a savory filling encased in pillowy soft masa, dessert versions though lesser known are equally delicious and magical. We created this trio of Date Dessert Tamales and filled them with a combination of our sweet caramely dates and persimmons, cranberries, and pineapple. Sweetened only with dates and fruit, they are the perfect balance of sweet and tangy. Use premade masa if you can find it (available at many latin markets). Tamales are not as intimidating as they seem, and although they take a bit of time to make, the results are worth it! Freeze your extras to enjoy later, or better yet gift them to family and friends!
Ingredients:
- Pineapple Date filling
- 2 cups medium diced pineapple
- 2 cups chopped dates
- Juice and zest from one lemon
- ¼ teaspoon kosher salt
- 1 ½ cup water (as needed)
- Persimmon Date filling
- 2 cups medium diced persimmon (peeled)
- 2 cups chopped dates
- Juice and zest from one orange
- ¼ teaspoon kosher salt
- 1 ½ cup water (as needed)
- Cranberry Date filling
- 2 cups fresh cranberries
- 2 cups chopped dates
- Juice and zest from two limes
- ¼ teaspoon kosher salt
- 1 ½ cup water (as needed)
- Citrus zest whipped cream
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- Zest from 1 lemon or orange
- Masa dough (buy premade or make your own with masa flour per the instructions on the bag)
- Dried corn husks
Make the tamale filling: Place all ingredients, except water, into a medium sauce pot. On low heat add just enough water to loosen mixture and simmer. Continually stirring, cook until fruit is tender, adding water as needed to prevent burning. Cook until mixture forms a chunky jam like consistency. Remove from heat and cool.If using dried corn husks, set to soak in warm water for at least 30 minutes before use.
Make the tamales: If using dried corn husks, set to soak in warm water for at least 30 minutes before use to soften them. If using fresh made tamale masa (I recommend visiting your local Mexican market for best quality) spread a thin layer, about an ⅛ inch thick, over the corn husk. Place 1½ to 2 oz. of filling in the middle of the masa. Fold over both edges and one end of husk. Place filled tamales, standing on sealed end, into a double lined stock pot to steam for 30 minutes or until the masa begins to firm.
Make the whipped cream: In a small stand mixer, whisk cream and sugar together on high for approximately 4-5 minutes until medium firm peaks begin to form. Gently fold zest into whipped cream.
Plate tamales with a generous dollop of whipped cream and a light dusting of powdered sugar (optional).
Recipe and photo: created for us by Chef Caine Littrell