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Tamalito served with coffee, steamed
Warm corn tamalito infused with coffee and cinnamon spice

Coffee tamalito

Author: Flavelo
Recipes Main Courses
The Tamalito is the sweet little sibling of the tamale, often eaten as a dessert. Its base is 'masa' (nixtamalized corn flour), which gives a distinctive, earthy flavour. The coffee version is a modern fusion: the sweetness of the corn meets the bitterness of coffee and the warmth of cinnamon. Steaming wrapped in corn husks (or banana leaves) preserves the moisture, resulting in a dense, pudding-like cake.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Steamer: For cooking the tamales.
  • Corn husks (dried): For wrapping.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Soak the corn husks in hot water for 30 minutes to soften.

Tip: Place a weight (e.g., a plate) on them to keep them submerged.
2 ✓

Mix the dry ingredients: Masa Harina, sugar, salt, cinnamon.

Tip: Salt enhances the sweetness and the coffee flavour.
3 ✓

Pour in the melted butter, coffee and water. Knead by hand until you get a soft, dough-like consistency.

Tip: The dough should be moist ('humedo'), but not runny. If it cracks, add a little water.
4 ✓

Spread 2-3 tablespoons of dough in the centre of the soaked husk, fold in the sides, and fold up the bottom.

Tip: You don't need to completely seal the top; standing upright in the steamer prevents leakage.
5 ✓

Stand the parcels with the open end up in the steamer basket. Steam for 30-40 minutes.

Tip: Check that the water doesn't run dry under the steamer!
6 ✓

Let cool for 10 minutes before serving to allow the dough to firm up.

Recipe FAQ

What is Masa Harina?
Not plain cornmeal! This is corn flour treated with slaked lime (nixtamalized). Dough won't come together with plain cornmeal (polenta).
How do I know when it's done?
If the dough separates easily from the husk wall, it is cooked through.

Ingredients

  • 250 g Masa Harina (corn flour for tamales)
  • 300 ml Water (lukewarm)
  • 50 g Brown sugar
  • 50 ml Strong black coffee (espresso)
  • 1 pinch Salt
  • 50 g Butter (melted)
  • 1 tsp Ground cinnamon
  • 8 units Corn husks (soaked)