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September 16, 2025
Sweet Orange Tamales Recipe
Sweet Orange Tamales with oranges, almonds, and raisins are eaten as desserts in Mexico, requiring extra sweet preparations for authentic dessert tamale experiences. This traditional recipe showcases Mexican dessert preparation through sweet tamale techniques and authentic ingredient combinations. The dessert focus creates unique cultural dining experiences.
These sweet tamales with orange, almonds, and raisins are eaten as a dessert in Mexico. Try to find extra sweet ripe oranges for the best flavor. [Recipe originally submitted to Allrecipes.com.mx]
Prep Time:
30 mins
Cook Time:
1 hr 35 mins
Additional Time:
45 mins
Total Time:
2 hrs 50 mins
Servings:
40
Yield:
40 tamales
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Ingredients
corn husks
5 large oranges, peeled and segmented
2 ½ cups white sugar, divided
2 cups lard
2 ice cubes, or as needed
3 ¼ pounds fresh corn masa dough
2 tablespoons baking powder
1 cup milk
1 cup freshly squeezed orange juice
⅔ cup raisins
⅓ cup chopped blanched almonds
Directions
Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
Combine oranges and 1 1/4 cups sugar in a saucepan over low heat. Cook, stirring occasionally, until mixture starts to turn into jam, about 30 minutes. Remove from heat and let cool completely.
While jam is cooling, place lard in a large bowl, add 2 or 3 ice cubes, and beat with an electric mixer until soft and creamy. Beat in 1 1/4 cups sugar until well incorporated.
Combine masa dough and baking powder in a separate bowl. Knead together for a few minutes. Add masa to lard mixture. Mix in milk alternately with orange juice, beating continuously with the electric mixer. Mix in cooled jam, raisins, and almonds.
Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.
Cook’s Note:
This recipe can be found in Spanish in the print edition of “La Receta del Día” by Ana María González Martínez.
Nutrition Facts (per serving)
| 231 | Calories |
| 12g | Fat |
| 31g | Carbs |
| 2g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 40 | |
| Calories 231 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 4g | 21% |
| Cholesterol 10mg | 3% |
| Sodium 122mg | 5% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 2g | 8% |
| Total Sugars 17g | |
| Protein 2g | 4% |
| Vitamin C 15mg | 17% |
| Calcium 62mg | 5% |
| Iron 0mg | 1% |
| Potassium 93mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
