Spiced Carrot and Raisin Tamales with Orange Zest

Sweet and savory tamales filled with spiced carrots and raisins, brightened with orange zest. A unique and flavorful side dish.

Prep Time

30 minutes

Total Time

90 minutes

Calories

455 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.48/serving

Season:

☀️ Summer

Meal Type:

Side Dish

Cuisine:

British

Ingredients

Servings

2cupsMasa Harina(Instant corn masa flour for tamales)

£3.50

1.5cupsVegetable Broth(Warm)

£0.60

0.5cupLard or Vegetable Shortening(Whipped until light and fluffy)

£0.75

1teaspoonBaking Powder

£0.05

1teaspoonSalt

£0.01

2cupsCarrots(Grated)

£0.40

0.5cupRaisins

£0.60

2tablespoonsBrown Sugar(Packed)

£0.10

1tablespoonOrange Zest(From 1 large orange)

£0.15

0.5teaspoonGround Cinnamon

£0.05

0.3teaspoonGround Nutmeg

£0.10

0.1teaspoonGround Cloves(Pinch)

£0.05

12husksCorn Husks(Soaked in hot water for at least 30 minutes)

£2.50

Total Cost

£8.86

£1.48 per serving

Instructions

1.
Soak the corn husks in hot water for at least 30 minutes to soften them.
2.
In a large bowl, beat the lard or vegetable shortening until light and fluffy. This will take several minutes using an electric mixer.
3.
In a separate bowl, combine the masa harina, baking powder, and salt.
4.
Gradually add the dry ingredients to the whipped shortening, alternating with warm vegetable broth. Mix until a smooth, slightly wet dough forms. It should be the consistency of thick cake batter.
5.
In another bowl, combine the grated carrots, raisins, brown sugar, orange zest, cinnamon, nutmeg, and cloves. Mix well.
6.
To assemble the tamales, take a softened corn husk and pat it dry. Spread a thin layer (about 2-3 tablespoons) of the masa dough onto the center of the husk, leaving about 1 inch of space at the top and bottom.
7.
Spoon about 1-2 tablespoons of the carrot and raisin filling onto the center of the masa.
8.
Fold one side of the corn husk over the filling, then fold the other side over, overlapping them. Fold the bottom of the husk up towards the center. If the husk is too short, you can tie it with a strip of corn husk.
9.
Repeat with the remaining husks, masa, and filling.
10.
Stand the tamales upright in a steamer basket in a large pot filled with about 1-2 inches of water. Ensure the water doesn't touch the tamales.
11.
Bring the water to a boil, then reduce heat to medium-low, cover, and steam for about 60-75 minutes, or until the masa is firm and pulls away from the husk easily. Check the water level periodically and add more if needed.
12.
Remove the tamales from the steamer and let them cool slightly before serving.

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My Notes

Nutrition Information

Nutrition per serving (195g)

455 kcal / 1904 kJ

Carbs

63g

24% of RDA

Fat

20g

29% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

18 g

20% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

To check if the tamales are done, remove one from the steamer. If the masa pulls away easily from the husk, they are ready.

Soaking the corn husks in very hot water is crucial to make them pliable and easy to work with.

For a spicier tamale, add a pinch of cayenne pepper or a small amount of finely chopped jalapeno to the carrot filling.

These tamales can be made ahead of time and reheated. To reheat, steam them for 15-20 minutes or microwave them individually, wrapped in a damp paper towel, for 1-2 minutes.

If you don't have a steamer, you can improvise by placing a metal colander inside a large pot, ensuring it sits above the water level.

Cooking Equipment

Steamer

Large Pot

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

To check if the tamales are done, remove one from the steamer. If the masa pulls away easily from the husk, they are ready.

Soaking the corn husks in very hot water is crucial to make them pliable and easy to work with.

For a spicier tamale, add a pinch of cayenne pepper or a small amount of finely chopped jalapeno to the carrot filling.

These tamales can be made ahead of time and reheated. To reheat, steam them for 15-20 minutes or microwave them individually, wrapped in a damp paper towel, for 1-2 minutes.

If you don't have a steamer, you can improvise by placing a metal colander inside a large pot, ensuring it sits above the water level.

Spiced Carrot and Raisin Tamales with Orange Zest

Ingredients

Instructions