📝 About This Recipe
A cherished treasure of Michoacán’s culinary heritage, these Tamales de Zarzamora offer a delightful departure from savory varieties. The natural tartness of wild blackberries bleeds into a sweet, velvety masa dough enriched with butter, creating a beautiful marbled effect and a flavor profile that is both rustic and refined. Wrapped in corn husks and steamed to perfection, these sweet tamales are a staple of Mexican celebrations and cozy rainy-day breakfasts.
🥗 Ingredients
The Wrappers
- 20-25 pieces Dried corn husks (hojas de maíz) (soaked in hot water until pliable)
The Blackberry Compote
- 3 cups Fresh or frozen blackberries (rinsed and patted dry)
- 1/2 cup Granulated sugar (adjust based on berry sweetness)
- 1 piece Cinnamon stick (approximately 3 inches long)
- 1 tablespoon Cornstarch (dissolved in 1 tablespoon of water)
The Sweet Masa
- 4 cups Masa Harina (like Maseca) (instant corn masa flour)
- 1 cup Unsalted butter (softened to room temperature)
- 1.5 tablespoons Baking powder (for a light, airy texture)
- 1/2 teaspoon Salt (to balance the sweetness)
- 2-3 cups Warm milk or water (added gradually)
- 3/4 cup Granulated sugar (for the dough)
- 1 tablespoon Vanilla extract (use pure Mexican vanilla if possible)
👨🍳 Instructions
-
1
Submerge the dried corn husks in a large bowl of very hot water. Place a heavy plate on top to keep them submerged for at least 45 minutes until they are soft and flexible.
-
2
In a medium saucepan, combine the blackberries, 1/2 cup sugar, and the cinnamon stick. Simmer over medium heat for 10-12 minutes until the berries break down and release their juices.
-
3
Remove the cinnamon stick. Stir in the cornstarch slurry and simmer for another 2 minutes until the sauce thickens to a jam-like consistency. Let it cool completely.
-
4
In a large mixing bowl or stand mixer, beat the softened butter until it is white and fluffy, about 3-5 minutes. This 'creaming' step is crucial for light tamales.
-
5
In a separate bowl, whisk together the masa harina, 3/4 cup sugar, baking powder, and salt.
-
6
Gradually add the dry ingredients to the whipped butter, alternating with the warm milk/water and vanilla extract. Beat on medium speed until the dough is smooth and light.
-
7
Perform the 'float test': drop a small marble-sized piece of dough into a glass of water. If it floats, the masa is sufficiently aerated and ready.
-
8
Gently fold half of the cooled blackberry compote into the masa. Do not overmix; you want beautiful purple streaks throughout the white dough.
-
9
Pat a corn husk dry. Spread about 3 tablespoons of masa onto the wide end of the husk, leaving a border at the sides and bottom. Spoon a small teaspoon of the remaining plain blackberry compote in the center of the masa.
-
10
Fold the sides of the husk inward so the masa encloses the filling, then fold the narrow bottom tail of the husk upward.
-
11
Prepare a steamer pot by filling the bottom with water (just below the steamer rack). Line the rack with a few extra corn husks.
-
12
Stand the tamales upright in the steamer, open-end facing up. Pack them snugly so they don't fall over, but not so tight that steam can't circulate.
-
13
Cover with more husks and a damp kitchen towel, then the lid. Steam over medium-low heat for 60-75 minutes.
-
14
Check for doneness: a tamal is ready when the husk peels away cleanly from the masa. If it sticks, steam for 10 more minutes.
-
15
Remove from heat and let the tamales rest for 15 minutes before serving. This allows the masa to firm up to the perfect texture.
💡 Chef's Tips
For the fluffiest texture, never skip the 'float test'—if the dough sinks, keep beating it to incorporate more air. If you find your blackberries are very tart, add an extra tablespoon of sugar to the compote. You can substitute lard for butter if you prefer a more traditional, savory undertone, though butter is best for the dessert version. Ensure the water in your steamer doesn't run dry; keep a kettle of boiling water ready to top it off if needed. To store, these freeze beautifully for up to 3 months; just reheat them in the steamer for 15 minutes.
🍽️ Serving Suggestions
Serve warm with a dollop of Mexican Crema or whipped cream on top. Pair with a hot cup of Champurrado (chocolate-based atole) for the ultimate comfort meal. Drizzle with a little sweetened condensed milk for extra indulgence. Enjoy alongside a glass of cold milk or a spiced Cafe de Olla. Serve as a breakfast treat with fresh slices of mango or additional blackberries on the side.