• Kelsey

Latinx Tasting: Sweets Course

Updated: Oct 27, 2020

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It's time to talk about the final course: the sweets course. These can be pretty much anything but because you want everything bite-size and without needing utensils, I wouldn't go for an ice cream or a pudding. The only exception I've made is creme brulee because I just like to make it. The meal may seem small but I was stuffed all afternoon when we were finished. Luckily, I was still able to have dinner with my parents later that night. I paired these desserts with a pinot noir but a tea option would be a breakfast blend.


I want to point out now that I did have some technical difficulties when uploading the pictures. I lost a few of them so I apologize for not having the complete method pictured. If you have any question please fill free to leave a comment or email me.


Let's get started!! The first of these desserts I'd make is the chocolate tamale. Only because they do need to steam for a while.


First, soak your corn husks in a container of warm water. This will soften then up enough to be easier to work with later on. Add in one more than you need so you can use it to tie the tamales later. Next, take your tablet of Mexican chocolate and dissolve it in the water. Stir it up a little so it can start to melt. You can find the tablets I used here: https://amzn.to/3oeT3eV

Then, cream together the butter and sugar until well combined. Make sure your butter is room temperature. One way you can easily do this is turn on your oven and place the butter on top of it. It sounds strange but, it works fairly quick. Now add in the masa harina, cocoa powder, baking powder and the now melted chocolate. Mix it all together until it starts to form a soft dough. If your dough is too dry add a little more water. I'd say add it a teaspoon at a time so it doesn't get over saturated.

Drain the corn husks and work with each one individually. Add a good portion of the dough and spread it out. Don't leave to thin because we don't want it to break when we roll it. Leave space below and above the tamale. Add a dollop of the raspberry preserves but be careful not too add too much. It takes a little trial and error to decide when you've got the right amount of filling. Spread it out leaving a small border of dough around it.

Now we can roll our tamales. If you've made sushi before the process is similar. Take a corner of you corn husk and use it to bring the dough together. Take it one roll at a time. When you're near the end use the other side to seal it. Then roll the newly formed tamale in the corn husk. Tear a small piece off the extra corn husk and tie it all together.

If you don't have a tamale steamer you can use this trick to steam the tamales. Put a layer of tin foil on the bottom of the pot you're going to use. Then lay a corn husk over it (don't soak this one) and put a ball of tin foil over that. The tin foil ball helps to give the tamales something to rest on and the corn husk will help keep everything from burning. Arrange the tamales in the pot. Add about an inch of warm water to the pot. Now just cover the pot with tin foil then the cover. Steam them for an hour to an hour and 25 minutes on medium heat. I checked on them at the one hour mark and they needed a little more time. Add more water at this point or you'll risk burning them. Let them cool a little and enjoy.

The next dessert I'd make is the cherry taquitos. Because again it will take time to make the filling and let it set.

Preheat the oven to 350°F and preparing a baking pan with nonstick cooking spray and parchment paper if desired. Start by combining the cinnamon and sugar together on a plate. Next, take a tortilla and spray it with cooking spray on one side. Put that side on the plat and press down. Repeat with the other tortillas and refill the cinnamon sugar as needed. Add the cherry pie filling to the plain side and roll it up. Repeat and place them in the pan. Bake for 15 minutes. Let them cool and enjoy.

Finally, we can make the fruit salsa with cinnamon crisps.

Preheat the oven to 350°F and preparing a baking sheet with nonstick cooking spray and parchment paper if desired. Chop up your fruit into small pieces. Add each fruit to the mixture. Then add the sugar, cinnamon, nutmeg and lemon juice. Mix it well and put into the refrigerator until ready to serve.

For the cinnamon crisps combine the remaining cinnamon and sugar together. Take a tortilla and either slice it into strips, chips or use a cookie cutter like I did. Spread the pieces onto the baking sheet. Spray them with cooking spray. Sprinkle the cinnamon sugar over them. Flip and repeat on the other side. Bake in the oven for about 6-8 minutes or until golden brown. Let the chips cool then take out your fruit salsa and enjoy.



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