Christmas traditions aren’t born overnight; they’re made by repeating the same rituals year after year until the season doesn’t feel complete without them.
I’ve been trying to make sweet tamales our family’s Christmas tradition because I adore them. I imagine a kitchen filled with conversation and laughter while we shape masa and steam tamales together. For now, I’m content making batches myself and watching everyone happily dig in.
Sweet tamales come in many versions—some filled with fresh pineapple and toasted coconut, others with rum-soaked raisins, and some colored with pureed strawberries or spiced with apples and cinnamon. My favorite, though, are these sweet lime tamales: light and airy, almost like a sponge cake, with a bright citrus note.
If tamales seem intimidating, don’t worry—I’ll walk you through the process. The method is straightforward: prepare a fluffy masa, spread it on soaked cornhusks, fold, tie if desired, and steam until fully set. Once you’ve done a few, the rhythm becomes easy and satisfying.
These tamales get their bright green hue from food coloring, but the color is optional—omit it and you’ll still have delicious, lime-scented tamales. I use unsweetened soy milk to keep this version dairy free, but whole milk works fine if you prefer a more traditional richness.
All the ingredients are beaten together in a stand mixer until the masa is light and airy. To test readiness, drop a spoonful into a glass of cold water: if it floats, the masa is properly aerated. If not, beat a little longer.
When the masa is ready, place about 1/4 cup on a dried cornhusk that’s been soaking in hot water. Because these tamales have no filling, you don’t need to spread the dough thin—simply fold one side of the husk over the other and roll it up into a tight cylinder.
To prevent tamales from opening while steaming, tear thin strips from a soaked cornhusk and tie them around the folded end. Place the tamales open-side up in a steamer, cover, and steam until the masa is set—about 45 minutes. Let them rest, covered, for at least 15 minutes before serving.
Sweet Lime Tamales Recipe
Sponge cake–like in texture, these vibrant sweet lime tamales are light, airy, and full of citrus flavor. This version is naturally gluten-free and can be dairy-free if you choose a non-dairy milk and fat. A tamale steamer or a large pot with a rack makes steaming easy; keep the water at a steady simmer and check occasionally to maintain steam.
Ingredients
- 20–30 dried cornhusks, each at least 5–6 inches wide at the widest part
- 1 1/2 cups lard (or unsalted butter for a non-traditional version)
- 1 1/4 cups granulated sugar
- 3 cups masa harina (for tamales)
- 2 cups unsweetened soy milk or any other non-dairy milk
- 1/4 teaspoon green food coloring (optional)
- 2 tablespoons lime zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
Instructions
- Rinse cornhusks under cold water and place them in a large heatproof bowl. Cover with boiling water and weigh them down with a lid or plate so they stay submerged. Let soak for 30 minutes so they become pliable.
- In the bowl of a stand mixer fitted with the paddle attachment, beat lard (or butter) and sugar until light and fluffy, about 3 minutes. Add masa harina and mix to combine.
- Stir food coloring into the soy milk if using. With the mixer on low, slowly add the milk to the masa. Turn off the mixer, scrape down the sides, add lime zest, baking powder, and salt, then beat until the dough is well combined and fluffy, about one more minute.
- Test the masa by dropping a small piece into a glass of cold water. If it floats, the masa is ready. If it sinks, beat a bit longer and test again.
- Lift cornhusks from the water and squeeze dry. Lay one cornhusk flat and place about 1/4 cup masa in the middle of the widest side. Press down slightly. Fold one long side over the masa until it meets the other side, then pull the right side to form a tight cylinder and roll to close. Fold the pointed end over the wider end.
- To secure the tamale, tear two long, thin strips from a cornhusk and tie them together, then wrap and tie around the tamal where the bottom and top are folded. Repeat until all the masa is used.
- Place tamales vertically, open-side up, in a tamale steamer or a large pot with a rack, keeping them snug so they don’t unravel. Make sure the water is at a steady simmer producing lots of steam. Cover tightly and steam until the masa is cooked through and no longer doughy in the center, about 45 minutes. Check occasionally and add more water if needed.
- Remove from heat and let sit, covered, for at least 15 minutes or up to an hour to stay warm.
- Serve tamales warm, at room temperature, or cold. Store in the refrigerator for up to a week, or wrap and freeze for up to three months.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 487
Total Fat: 29g
Saturated Fat: 11g
Cholesterol: 28mg
Sodium: 116mg
Carbohydrates: 53g
Fiber: 3g
Sugar: 23g
Protein: 5g
PIN IT FOR LATER!
One More Thing
If you try this recipe, I’d love to hear how it went. Leave a comment and share a photo on social media—tagging the account you used helps me find your creation. If you run into trouble, send a message and I’ll do my best to help.
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