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A stack of strawberry tamales (tamales de fresa) sitting on a white plate next to fresh strawberries.
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5 from 36 votes

Strawberry Tamales (Tamales de Fresa)

Strawberry Tamales are irresistible sweet treats. These Tamales de Fresa are made up of a combination of fresh ripe fruit and fluffy masa dough.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dessert
Cuisine: Mexican
Servings: 30
Calories: 163kcal

Ingredients

  • 30-35 corn husks
  • 10 cups hot water (to soak the corn husks)
  • 2 cups strawberries stems removed, cut into chunks
  • 2 cups warm milk
  • ½ cup sugar
  • 4 cups masa harina
  • 1 ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup Mazola® Corn Oil
  • 4 drops red food coloring (optional)
  • 2 tablespoon water (for masa filling) - optional
  • water (enough to fill the steamer pot)
  • ½ cup strawberry jam

Instructions

Soaking the Corn Husks:

  • Separate the husks and remove any debris like hair.
  • Soak the corn husks in 10 cups of hot water.
  • Use enough water to cover the husks.

To Make the Filling:

  • Blend the 2 cups milk and 1 cup of the strawberries until smooth.
  • In a large mixing bowl, add the sugar, 2 cups masa harina, baking powder, and salt. Mix to combine.
  • Add the oil and strawberry milk.
  • Mix well to combine.
  • Add remaining masa harina, the remaining chopped strawberries, and food coloring (if using).
  • Beat on low speed until fully combined.
  • (Add a 2 tablespoon water, if the batter is too thick).

How to Assemble Tamales:

  • Drain the corn husks. Shake off excess water.
  • Place the husk in your hand and spread the masa mixture to the center of the husk, leaving the pointy top about 2 to 3 inches.
  • Note: you will need more or less masa depending on the size of the corn husk.
  • Add 1 tablespoon of strawberry jam to the center of the dough.
  • Fold in both sides into the center of the corn husk.
  • Then fold the pointy top inward, toward the center of the corn husk.
  • Repeat until there are no more tamales.
  • Place uncooked tamales open side up in a container until ready to fill the steamer pot.

Steaming Tamales:

  • Fill the bottom of the steamer pot with water.
  • Place the tamales inside the steamer side, open side up.
  • Steam for 1 hour to 1 ½ hours.
  • Remove a tamal to test. When the tamal peels away from the husk easily, the tamales are ready.
  • Let cool slightly before serving.

Video

Notes

What to do if your tamales are not ready after cooking
After an hour, if they are not ready, check the water level and add more water, if necessary. Steam tamales for an additional ½ hour. If after 1 ½ hours they are not ready, turn off the heat and let the tamales sit in the pot with the lid on for an additional ½ hour. Masa can be finicky. Sometimes, it just needs to rest to come together. 
How to Keep Tamales Upright in the Steamer
The easiest and best way to keep the tamales from falling over is to make a few balls of aluminum foil and add them to the pot.
… OR, place corn husks that were not used to keep them upright.
Some people will add a plate to help the tamales stand up. I once saw a plate crack because of the heat. It gets very hot. Please be careful if using a plate. 
Instead of Food Coloring, use ½ cup beet juice. 

Nutrition

Calories: 163kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 87mg | Potassium: 104mg | Fiber: 1g | Sugar: 7g | Vitamin A: 60IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 1mg