Blackberry and Cream Cheese Tamales
These sweet blackberry and cream cheese tamales are filled with homemade blackberry jam and dairy-free cream cheese, they are sweet, tangy, tender, and delicious.
Servings 24 tamales
Ingredients
Blackberry Jam:
- 2 cups fresh blackberries
- ⅓ cup granulated sugar
Tamales:
- 30 Corn husks dried
- 1 cup salted vegan butter, room temperature (8 oz)
- ½ cup granulated
- 1 ½ teaspoons baking powder
- 4 ¼ cups Masa harina (nixtamalized corn flour) (1 lb. 2oz)
- 4 cups warm almond milk
- 1 cup homemade blackberry jam
- 8 oz dairy-Free Cream Cheese, cut into 2 inch strips
Instructions
Blackberry Jam
- Combine the blackberries and sugar in a medium saucepot over medium heat. Use a potato smasher to press down on half of the blackberries and let them simmer slowly until the blackberries break down and the mixture thickens, about 10 to 12 minutes. Let cool completely.
To Prepare the Corn Husks
- Place them in your kitchen sink or a large pot and cover them in hot water. Place a plate over the husks to weigh them down so they are completely submerged. Soak for at least 1 hour.
To Make the Masa
- Beat the butter and sugar, on medium speed, with an electric mixer, using the paddle attachment, until the butter has doubled in size and is nice and fluffy about 3 minutes. Add the baking powder and beat for 1 minute to incorporate into the butter.
- Add half of the masa harina and beat to incorporate it into the butter, about 1 minute. Pour in half of the almond milk slowly and beat at a low speed for 1 minute. After it is completely incorporated, add the other half of masa harina and almond milk. Beat at low speed, until thoroughly mixed, about 5 minutes. It should have the consistency of a thick cake batter. If necessary add additional almond milk until you reach that consistency.
To Prepare the Steamer
- Remove the corn husks from the water and set them on paper towels. Reserve the largest husks to wrap the tamales and the small ones to line the steamer. Fill the bottom of the steamer with water, making sure the water does not touch the steamer rack. Line the rack and sides of the steamer pot with the corn husks.
To Wrap the Tamales
- Take a husk and dry off the excess water with a paper towel. Place the husk in your hand with the tapered side away from you and the smooth side up. Use a spoon to spread 2 to 3 tablespoons of the dough onto the corn husk, ¼-inch thick. Form a 3 to 4-inch square of masa. Leave a border of corn husk of at least 3/4 inch on each side.
- Place 2 teaspoons of the blackberry jam and one strip of cream cheese in the center of the dough. Fold over the sides of the husk so the dough surrounds the filling, then fold it once more. Fold down the tapered section of the corn husk. This will leave one side of the tamal open.
To Cook the Tamales
- Place each tamal vertically in the steamer, leaning against the side of the pot, with the open end on top. Repeat this process until you run out of dough and all the tamales are in the steamer. Cover them with a layer of corn husks. If the steamer is not full, fill the empty spaces with more corn husks. Cover the pot and bring the water to a boil. Reduce the heat to medium-low and cook for 40 minutes.
- Check the tamales. When they separate easily from the corn husk, it means they are done. If they are not done, steam them for 10 more minutes and check again. Remove the steamer from the heat and let the tamales sit uncovered for 10 minutes to cool. Don’t be alarmed if the tamales seem soft. As they cool, they will firm up.
Notes
Variations:
Oil-free: use 8oz (226g) canned pumpkin puree, unsweetened
Fresh masa: Use 2lb (907g) of fresh masa instead of masa harina and reduce the almond milk to 1 cup Notes: This recipe will also work with refined coconut oil or vegetable shortening. To substitute, use 8 oz (226g) of your fat of choice. Store your tamales in an air-tight container for up to 5 days in the fridge or 6 months in the freezer.
Oil-free: use 8oz (226g) canned pumpkin puree, unsweetened
Fresh masa: Use 2lb (907g) of fresh masa instead of masa harina and reduce the almond milk to 1 cup Notes: This recipe will also work with refined coconut oil or vegetable shortening. To substitute, use 8 oz (226g) of your fat of choice. Store your tamales in an air-tight container for up to 5 days in the fridge or 6 months in the freezer.