Part II of my Tamale series of posts. This one is inspired by the Guava & Cheese rolls over at Porto’s. I had a difficult time trying to find the guava paste (ate de guayaba). I tried Northgate (which is a big chain of Mexican supermarkets) and couldn’t find it. I heard that Vallarta (another large chain of Mexican supermarkets) opened a store locally, so I checked them out, which did have it. Making dessert tamales is much simpler than savory tamales. A few changes must be made to the masa for this tamale though.
Once again, soak dried corn husks in hot water while you’re preparing everything else.
Dessert Tamale Masa
- 2 c masa harina (para hacer Tamales)
- 2 c warm guava nectar
- 2/3 c butter
- 1 c sugar
- 1 t baking powder
As you can see, instead of lard, I’ve substituted butter. You probably don’t want your dessert tamales to taste like pork. I’ve also added some sugar to sweeten the masa and replaced the water with guava nectar for additional flavor. If you wish to make the masa more tender, add about 1/2 c of milk after letting the masa rest in the fridge.
Guava & Cream Cheese Tamales
- 8 oz block of cream cheese
- 8 oz guava paste
To make the process of cutting the cream cheese easier, freeze the block of cream cheese for 30 minutes. Cut both the cream cheese and guava paste into 4 inch sticks. They should be about 1/4-1/2 inch wide. This way, when you line the middle of your tamale with a stick of cream cheese and a stick of guava paste, you’ll get a bit of each with each bite. I’ve tried it with alternating cubes of each and it was like one bite was just guava and one was just a glob of cream cheese.
Assemble your tamales like normal ones. Spread the masa, line with filling, and fold in the sides & end. Steam for 1 1/2 hours until masa is firm.