Arroz con leche tamal? There really is such a tasty thing? I will be totally upfront and say that I am more of a savory tamal girl than sweet. But, I am also a curious cook and I had to attempt this sweet tamal!
Arroz Con Leche and Tamales! Two of My Favorites!
When I think of arroz con leche, I instantly think of chilly mornings, living in California, there weren’t many. But when there was, mom would prepare a big pot of arroz con leche and gorditas de azucar. Those were our special treats, all homemade with lots of love from mom. Back in the day, my family only prepared tamales in the fall and holiday time. Many of us associate tamales with Christmas time and spending time with familia. For these reasons is why I hold arroz con leche and tamales, of all kinds near and dear to my heart. Arroz Con Leche Recipe https://pinaenlacocina.com/arroz-con-leche-mexican-style-rice-pudding/
When you find a formula that works for you, that is the best!
I will never claim to be an authority on Mexican food and especially not on tamales! Even though I have been cooking for more than 45 years, one never stops learning. It’s quite wonderful how we evolve and grow as cooks. But, when you find a formula that works for you, I encourage you and suggest you makes notes for yourself what worked and what didn’t work so well. We have to understand that sometimes the ingredients that our moms and abuelas cooked with are different than what is available to us. There are times that we must adapt the recipe so it works better and that is ok.
I was so impressed with the savory tamal I prepared with Masienda that I couldn’t wait to try it for sweet tamales.
Counting yesterday, I have used the Masienda heirloom corn masa harina for tamales three times now. First tamal was with the yellow corn masa harina for chicken mole tamales. The second tamal was this tamal dulce of arroz con leche using the white corn variation. And the third was just yesterday, I used the blue corn variation to prepare bean, cheese and jalapeño tamales. All of them were sooo tasty! I will share the photos of the blue corn tamal soon!
Why masa harina instead of fresh ground masa quebrada?
That’s easy. I cannot not find masa quebrada around here, except for a few select Mexican markets during the holidays. And in small town New York, I was lucky if I could even find the popular masa harina for tamales. I had to adapt to using the masa harina and honestly, I really enjoy the tamales.
I am sure you can use all butter if you preferred!
Would I prefer to use all butter? I would, but in my opinion, I feel like I need some of the vegetable shortening for a more moist tamal. Most butter contains a percentage of water and it will evaporate when cooked long enough. Shortening won’t do that. If you really don’t want to use the shortening, you could substitute with avocado oil. Or your oil of choice that is neutral.
Whipping and mixing with cool or chilled ingredients will, most times, yield a fluffy and light masa.
This has been my experience the last couple of years anyway. One day I was in a hurry and didn’t take the time to heat up the broth or lard when preparing masa for tamales. Much to my surprise, the masa became fluffy fast! Passes the float in water test every time!
If you prefer to use granulated sugar, that is fine too. Mix in a little at a time, to taste.
If possible, get yourself an inexpensive coffee grinder and grind fresh Mexican cinnamon for all your sweet recipes!
What a difference the flavor and aroma when you grind the Mexican cinnamon to the store bought ground cinnamon!
If the masa floats in cold water, it’s ready to go!
When you prepare the arroz con leche for tamales, you must let it get thick.
Mixing the arroz con leche into the masa gives the overall tamal more arroz con leche flavor. I’ve tried a savory version with Mexican Rice and Shrimp and it delicious as well!
If you are not a raisin fan, it’s ok, lol! Just bypass them.
To get the tamales to stand up more straight, I wedge sections of foil paper or extra corn husks around the edges
Without Raisins
With Raisins
Equipment
- Stand Mixer
- Large Steamer Pot
Ingredients
- 1 lb corn husk previously softened in hot water
- 1 c butter at room temp.
- 3/4 cup vegetable shortening
- 1 1/2 tsps baking powder
- 1/3 tsp salt
- 2 1/2 cups masa harina
- 13 oz can sweetened condensed milk
- 1/2 c water room temperature
- 1 cup evaporated milk room temperature
- 2 tsps ground cinnamon
- 4 c previously cooked and cooled arroz con leche for the masa. You will need another 2-2 1/2 c to fill tamales see link for recipe
- 1/2 c Raisins. optional add in
Instructions
- Ahead of time, soak corn husk in really hot water, set aside. They should soak for at least an hour.
- In the stand mixer, whip together the butter and shortening until fluffy. Mix in the baking powder and salt. Gradually mix in the masa harina. Then gradually mix in the sweetened condensed milk, water and evaporated milk. Once incorporated really well, mix on med/high speed for 7-8 minutes or until masa looks light and fluffy.
- Fold in 4 cups of previously prepared and chilled, arroz con leche. Reserve the remaining arroz con leche. If you like to add raisins into the masa, fold them in now. Or you can add a few raisins to the center of tamal once you spread the masa on corn husks.
- Shake off excess water from corn husk. Using a large spoon add some masa to the center of the corn husk to resemble a square. Spoon in, down the center of masa some of the reserved arroz con leche. If adding a few raisins, add them near the arroz con leche. Fold in the sides, then fold down the flap.
- Fill steamer pot with water to the rim at the bottom. Add steamer insert. Place a few extra corn husk to the bottom of steamer pot, Arrange tamales standing up, with the open side up. Cover tamales with extra corn husk and a clean kitchen towel. Cover with lid.
- Place steamer pot on high heat, to start. After about 15-20 minutes when it begins to steam rapidly, lower heat to below medium. Set timer for 1 hour. Check one tamal after that time. Let it cool for a few minutes before attempting to open. If the husk peels away easily, then the tamales are done. If not, steam for another 15 minutes. Let them sit off the heat for 25 minutes more to finish setting up. Serve tamales on top of arroz con leche for a delicious dessert!
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Yummy! This is a must try. I love arroz con leche. Love the tips! I have been making tamales using organic corn masa(more coarse) and I can taste the difference. It tastes more “corny”..lol. Same with my vegetable shortening (organic, non hydrogenated). I have to use this due health issues. It has become my norm now. Last month my mom and I made tamales using each’s traditional ingredients (hers maseca against mine and manteca agains my shortening). The recalentado tamales were we really found the difference. Hers were more dry and mine were soft and fluffier. When you were explaining abt butter being colder would make tanales fluffier, it reminded me abt my tamales. I love arroz con leche and I must try. I read an article that European style butters have more butter content than American Style butter. I try to cook vegan ingredients as much as pissible but 1 thing I cannot change and will not give up is the use of butter! I love kerrigold. I will try this arroz con leche tamales recipe. I sub milk for coconut milk, very creamy flavor, and with coconut condense milk. Thank so much for your wonderful recipes!
Next time, I am definitely going to look for the other butter. I have used to other shortening as well and liked it. Thank you for taking the time to write and share your experience with me.