Fruity Tamales

These are a favorite to take to the beach. Put the just-steamed tamales in a small cooler to keep them warm.

Serves: 8Hands-on: 25 minutesTotal: 55 minutesDifficulty: Medium

Serves: 8


  • 2 cups masa harina or cornmeal
  • 1 tsp. salt
  • 1 tsp. baking powder
  • ⅓ cup vegetable shortening
  • 1 cup granulated sugar
  • 1 cup water
  • 1 tsp. lime juice
  • 24 corn husks
  • ½ cup dried peaches
  • ½ cup dried apricots
  • ½ cup raisins
  • ½ cup slivered almonds


  • Soak the corn husks in warm water for 1 hour. Drain off the water and pat the husks dry with a paper towel.
  • Mix together the cornmeal, salt, baking powder, shortening, sugar, water, and lime juice in a medium-sized mixing bowl to form a doughy texture. If the mixture seems too runny, add more cornmeal. If it seems too dry, add more water.
  • Place 1 heaping tablespoon of the cornmeal mixture in the center of each corn husk and pat down until it is about ¼" thick.
  • Cut the dried peaches and apricots into ¼" pieces. Mix together the peaches, apricots, raisins, and almonds. Add 1 tablespoon of the fruit mixture to the center of the dough on each corn husk. Roll up the husks so the mixture is centered in the husk.
  • Steam for 30 minutes.