Sweet Blackberry Masa Tamales

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Soft and pillowy sweet tamales filled with jammy blackberries, this Michoacán-inspired treat pairs a cinnamon-scented masa with a glossy berry compote. They are wonderful for brunch, holidays, or any celebration where a fruity, handheld dessert shines. Serve warm with crema or a drizzle of the leftover blackberry syrup.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 10 gFat
• 6 gSaturated Fat
• 46 gCarbs
• 4 gFiber
• 4 gProtein
• 210 mgSodium
• 190 mgPotassium
• 80 mgCalcium
• 2 mgIron
• 9 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the Blackberry Filling

• 3 cups fresh or thawed blackberries (about 12 oz)
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cinnamon
• Pinch of fine salt

For the Sweet Masa

• 2 1/2 cups masa harina for tamales
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1 3/4 cups warm whole milk
• 2 teaspoons vanilla extract

For Assembly and Steaming

• 18 to 20 dried corn husks
• 2 to 3 cups additional hot water for the steamer
• Crumbled queso fresco or powdered sugar, optional for serving

Directions

1. Soak the corn husks in a large bowl of very hot water for 30 minutes, weighting them down so they stay submerged, then drain and pat dry. Reserve a few of the softer husks to tear into thin strips for tying.
2. Make the filling: combine blackberries, sugar, cornstarch, lime juice, cinnamon, and salt in a small saucepan. Cook over medium heat, mashing gently, until the berries burst and the mixture thickens to a glossy jam, about 8 minutes. Cool completely.
3. In a stand mixer fitted with the paddle, beat the butter and sugar on medium-high until pale and fluffy, about 4 minutes. Add masa harina, baking powder, cinnamon, and salt; mix on low to combine. Pour in the warm milk and vanilla and beat on medium until the dough is light, airy, and a small drop floats in a glass of water, about 5 minutes.
4. To assemble, lay a husk flat with the pointed end toward you. Spread about 3 tablespoons of masa across the upper two-thirds of the husk, leaving a 1/2-inch border, then make a shallow well in the center. Spoon about 1 heaping teaspoon of cooled blackberry filling into the well.
5. Fold the sides of the husk over the filling to overlap, then fold the pointed end up to form a neat rectangular packet. Tie each tamale loosely with a strip of husk to keep it closed.
6. Set up a steamer basket lined with a few extra husks over a pot of simmering water (water should not touch the husks). Stand tamales upright, open ends up, packing them snugly. Cover the top loosely with a damp kitchen towel, then the lid.
7. Steam over a steady medium-low heat for 60 to 75 minutes, checking the water level every 20 minutes and adding more hot water as needed. Tamales are done when the masa pulls away cleanly from the husk and feels firm.
8. Let the tamales rest, still covered, for 10 minutes before unwrapping. Serve warm, sprinkled with crumbled queso fresco or dusted with powdered sugar, with any extra blackberry compote passed alongside.

Cook’s Notes

• For best texture, use masa harina labeled for tamales rather than tortilla masa, which absorbs liquid differently.
• The classic float test is key: drop a small spoonful of beaten masa into a cup of cold water; if it floats, the tamales will be tender; if it sinks, beat the masa a few more minutes.
• Don't overfill the husks, or the berry jam can leak during steaming and make the masa gummy.
• Keep the tamales snug in the steamer so they hold their shape; loose packing lets them collapse.
• Leftover tamales re-steam beautifully for 8 to 10 minutes, but avoid microwaving, which toughens the masa.

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