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Pati's Mexican Table : TV Recipes

Pati Jinich blackberry pecan tamales

BLACKBERRY AND PECAN TAMALES
Tamales de Zarzamora y Nuez
Makes about 20 tamales

INGREDIENTS
25 dried corn husks
1 cup vegetable shortening or good quality lard
Pinch of salt
1 tbsp cold water
1 tsp baking powder
1 lb instant corn masa mixfor tamales, or about 3 1/4 cups, such as Maseca
3 cups warm water
1 1/2 cup sugar
1/2 tsp cinnamon
1/2 cup pecans, roughly chopped
12 oz blackberries, rinsed

TO PREPARE
To make masa for tamales:
Place the vegetable shortening or lard with 1 tablespoon of cold water in a mixer and beat, until very light and spongy, about 1 minute. Add the baking powder and salt, and then take turns adding the instant corn masa mix and the water. Continue beating until the dough is homogeneous and fluffy.

Mix in the sugar and cinnamon and continue beating until everything is well mixed. You may also do it by hand.

You know the tamal masa is ready if:
1. When you lift a big spoon with masa, drop it into the dough it falls “de golpe” or heavy.
2. It has the consistency of a medium thick cake batter.
3. If you place 1/2 teaspoon of masa in a cup of cold water and it floats.

To prepare the steamer:
Place water in the pan of a steamer and bring it to a simmer. Line the steamer with one or two layers of corn husks. Use the dough to form about 20 corn husk wrapped tamales.

To make tamales:
Soak the dried corn husks in hot water for a couple of minutes, until they are pliable and drain. Lay out a corn husk with the tapered ends facing towards you. Spread 3 to 4 tablespoons of the masa into a 2 to 3 inch square, the layer should be about 1/4 inch, leaving a boarder of at least 1/2 inch on the sides. Place 1 to 2 blackberries in the middle of the masa filling and sprinkle about a teaspoon of the pecans on top.

Pick up the two long sides of the corn husk and bring them together, causing the masa to surround the berries and pecans and fold them to one side, rolling them in the same direction around the tamal. Fold up the empty section of the husk with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.

Prepare the tamales and then place them vertically in a container. When you have them all ready, place them as vertically as you can in the prepared steamer, with the open end on top. If there is space left in the steamer, tuck in more corn husks so the tamales will not dance around. Cover with more corn husks and steam, covered for 50 minutes to an hour over medium heat. You know the tamales are ready when the tamales come easily free from the husks.

Finished tamales will stay warm for about 1 to 2 hours in the steamer. They can be made ahead several days before and stored in the refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in the steamer. For refrigerated tamales it will take about 15 minutes, and for frozen tamales about 45 minutes.


Comments

Can you use any type of nuts and berries in these tamales?

Of course Adrienne! Go Wild! You can pick any sort of filling for the tamales that you want!



Pati, just saw a TV show on KLRU Tv yesterday. The Blackberry and Pecan Tamales look wonderful. I am just wondering if I wanted to make a pork tamale, would I use the same technique you used for the blackberry and pecan tamales. Can’t wait to try your recipes. Thanks for sharing.


Pati:
Que deliciosas recetas. Muchas gracias.


Pati:
If you were going to you fresh masa or “masa preparada” for this recipe, how much would you use? I was also wondering if you have a recipe for uchepos? My husband is from Michoacan and he has been craving them like crazy!! We love your show and you have given us so many interesting ideas!! I especially loved the Revolution episode, gracias Pati!!!


I really enjoy your show. When I saw the recipe on sweet tamales
I was so excited. We use to buy them from our favorite Mexican
Restaurant. When we moved we have not been able to find any in
our new area. Now I am very anxious to make these and share
with friends. Thank you!

That is great Bonnie! You will have to be sure to tell me how it goes. I can’t wait to hear.



Pati, I am thrilled with the TV program and you are helping me understand mexican cooking to a new level. I can’t wait to give these a try, they looked so delicious on the TV screen 😉 Thank You!!


Oh Pati, these really sounds wonderful. I have never tried to make tamales. I have always been afraid it was too hard. Will you be making any regular hot tamales soon. I would love to learn how to make them.
Thanks Pati!


These are wonderful tamales. The art of making tamales is frightening but you made it look simple. I too am interested in watching you make regular tamales. This would be wonderful. Great show and thanks so much!!

Hola! Don’t be afraid. We are all students and we are all allowed to make mistakes. Just dive in, and I guarantee you’ll be surprised by how much you already know! Wishing you the best!



thaks for those recipes. I love the show. I want to know how to make the tamales of rajas with cheese and gorditas of chicharron. :)


Hi Pati,
I love your show! You have brought back so many wonderful memories of my mom’s amazing cooking. I too would love to see your recipe for regular pork tamales. The tamale building technique does not scare me; it is the filling recipe that I am after. Could you please let us know if this recipe is on your future agenda and if so, for when?
Thank you so much for all that you do!
Kind regards,
Claudia

Hola Claudia, I am so happy I am able to remind you of your mom’s cooking! Yes, I will be posting more tamale recipes soon. I do not have a specific date, but I am working on it. I will let everyone know when I do! :)



Thanks for your wonderful recipe on sweet tamales. My nana used to make a few along with her regular red chile tamales but we do not have the recipes When will you teach us how to make the red chile for our tamales? Love your show and all your mexican recipes…..Carmen

Thank you for your request Carmen! I will look into the red chile tamale and be sure to post soon. :)



Pati,
Thank you so much for your recipes and your passion for cooking. My family is from tejas and we make savory tamales… but you have inspired me to try sweet tamales and surprise everyone!
Abrazos!
Anamaria

Hope you and your family enjoy Anamaria!



Hola Pati,
Me encanta tu programa. Me parece muy interesante tu técnica de cocina, Además encuentro refrescante ver un programa de Autentica comida Mexicana.
Te comento que desde llegar a vivir a los Estados Unidos no he vuelto a tener el gusto de comer unas Gorditas de harina con chicharrón como las que encuentras en cada rincón de México.
Me tomo el atrevimiento de pedirte que compartas una receta de gorditas con tu público.
Te felicito por tu maravilloso programa!
Saludos,
Pamela


Can you steam the tamales inside a digital pressure cooker instead of just in a steaming pot on the stovetop? It would save me time if it was doable. Thanks


Pati, i recently took a trip to guatemalan and while i was there i took a tamale cooking class for fun. Ever since then i have been obsessed with tamales. Ive learned that mexican tamales are different than Guatemalan tamales in that the masa boiled until thickened and the ratio of masa to liquid is closer to 5 to 1 rather than 1 to 1 (ish) in the mexican recipes ive found. Anyway, i found your recipe for the dessert tamales and tried it tonight. They turned out so good!!! I did modify your recipe though by using virgin coconut oil instead of lard, and using honey instead of sugar and using coconut milk instead of water. Thank you for posting this recipe, even though i modified it quite a bit, it was so darn good!

Thank you for trying the recipe, Gabriele!! Your healthy substitutions sound delicious!



Sounds delicious! I have to try making it.

Thank you!!



I’m looking for a recipe for a green chili and asadero cheese filled tamale. I used to get them when I lived in New Mexico, and have seen some since but never found a recipe. The lady who made them also made asadero burrito’s – the best I’ve ever had. She used long strips of green chili in both the burrito’s and tamales. Do you have any recipes like that for us vegetarians? Thanks.

Hola Karen, Thank you for writing to me! I will try to post a recipe for tamales with green chile and asadero cheese soon. I have many vegetarian recipes in my blog – and a whole vegetarian chapter in my cookbook: http://bit.ly/PMTCookbook. :)



I noticed that someone above has made sweet tamales with coconut oil instead of shortening, lard or butter. Have you tried this, Pati? It really works! I chill it a little before I start, so that it is solid, like shortening. It gives the tamales a wonderful, nutty undertone.


I adore the idea of these, I’m making them for a NYE potluck party! Thank you for the wonderful recipe!

~H

Thank you!!



Paty, soy tu fan. Ya he hecho muchas veces los tamales de verde usando tu receta y son de lo mejor, me transportan al DF con su sabor! Gracias.
Oye, si quiero hacer los tamales de piña o el tradicional de anis o elote, puedo usar esta misma receta ? O En lugar de echarle agua simple le echo agua de anis?
Gracias

Hola! Exacto, puedes usar esta receta como base y adherir el sabor que te guste
Muchas gracias por escribirme!



Pati, I love your recipes, but I tried this one last weekend, and I believe the proportion of water to masa is incorrect. 3 cups of water to 3 1/4 cups of masa? I used 2 cups of water only, and the tamales did not cook; they were too mushy. Did I do something wrong? Gracias!

Hola Evita, That amount of water has worked for me, but you can tweak it.



Can you give me the recipe to make bunuelos please


Hola!
Do you ever offer a cooking school in Mexico?

Not recently, but I will post on my schedule and events page if I do!



Hi Patty, my mom passed away and I never asked her for her tamales recipes. I bought Maseca fluor for tamales and made my own this past December. I made shredded beef and I made rajas con queso, they turned out pretty yummy. I now want to make sweet tamales. My mom used to make strawberry, pineapple and canela con pasas. Do you have any idea how to make these? I don’t know if I should prepare the masa according to the instructions on the bag and then just add the fruit or if I need to add something else since it’s going to be sweet. Please help!!

Beba, so sorry about your mom. I will try to post a recipe for that exact tamal soon! Delicious. In the meantime, I have this recipe… http://patismexicantable.com/2015/04/sweet-corn-tamales/ =)



I use “I can’t believe it isn’t butter” in the spray bottle. Bottle. Can you tell me how many calories and fat in a quarter cup??? Thanks so much
** Teri Young


Hi Pati, I love your show and your blogs. I was wondering if you can do some recipes that aren’t so spicy. I’ve ha several bowel surgeries and can’t handle really spicy authentic Mexican foods the way they should be done. But, I love the flavor sand diversity of the regional foods. The heat and spiciness upsets my stomach even though the flavor are exceptional.
Thanks Pati

There are many! http://patismexicantable.com/2015/04/sweet-corn-tamales/, http://patismexicantable.com/2015/04/drunken-rice-with-chicken/ to start… and for all other recipes, you can leave out spices and chiles that will add heat! =)



Holla Pati,can u please send me ur recipe for ur great mass to make tamales I’m new at this and I’m willing to try ..thank u god bless I think u great !!


When does your new season start on PBS?
Need more Pati!


I have made both the chicken and salsa verde tamales and the easy!!! tamale casserole. I also like pork do you have a simple recipe like this one for the casserole using pork? Would you use something other than the green sauce in it?


Can I use a pressure cooker to cook Tamales ? After all they R cooked in a pot using steam taking 1hr. to cook.
thanks, Dan

I have never used a pressure cooker to make tamales. Just use a steamer!



Love the show,,recently had a drink assume with tequila ,,need recipe


Just a comment. THANK YOU a while ago you did the pecan and chocolate flourless cake. My husband loves it. He is diabetic and I did change the sweeter, but not anything else. It doesn’t spike his blood sugar, and he gets to eat a rich and satisfying cake. It helps him cope that I watch and learn from programs like yours. Muches Grasias

AMAZING!!! This makes me so happy to hear!



Hola Pati do you have a recipe for Cocido I really need one thank you

I will try to post one soon!



Thank you so much Pati. I’m so looking forward to more of your shows and recipes. You make cooking fun and exciting.


Miss Patty:
I may be completely wrong young lady, but I think I have never heard of beef tamales. If I am correct, why is that?


Do you have a good recipe for Pico de Gallo?


Patti, I was going to make your Churros & Caveats, but the recipe on line is different from the one shown on our show. Would you please print the programs’s recipe in your Newsletter. Also you mentioned baking soda when you were making caveat, but you did not say the amount. GraciasC!


Hello Patti,
I’m a cook of some sort, but when it comes to Mexican food well let’s just say I need help. On your site you have a recipe for tamales with green chili… My question is when choosing the tomatillo’s what size is better!
And as for the masa, all I could find at my local store is an orange bag instant masa that was not gluten free. What do you recommend?

The size of the tomatillos is less important than the feel of it! It should be bright green and firm. You may have to peel back the husk at the store to see the shape it is in! For the masa, there should be instant corn masa flour called masa harina at any local Latin market! Pure masa harina is only ground corn so is naturally gluten-free.



Patti, I am from Calif. but, now live in fl. I love Mexican food, but
am on a diet. how can I find the calories of your recipes ? I love your show and watch weekly , gus

I do not have the calories for recipes, but you can estimate them here! http://www.myfitnesspal.com/recipe/calculator



I lave your show and recipes. Thank you for the awesome tamale recipes. You once made a recipe on your show called beso de sirena. You translated as “kiss of a siren” (Ambulance siren). Sirena has two meanings, siren and mermaid. Did you mean “kiss of a mermaid” instead of “kiss of a siren”. Because kiss of a mermaid makes more sense since ambulance sirens can’t give kisses.

Martha

Yes exactly! Like a siren from Greek mythology! 😉



Patti, I would love to learn how to make tortillas. It seems easy when you see someone making them; but I would like to watch an episode of you making flour tortillas.

Gracias,

Ana
P.S. I will use lard


Will you be on a food channel that can been seen in Loa Angeles and Orange County, CA?

Yes! I am on PBS and Create TV in California. Now we are in production for Season 5, so it may be that your station is between seasons. You can reach out to your local station and ask them for repeats of the most recent seasons!




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