Tamales de Zarzamora con Queso: Sweet Purple Berry Tamales With Jammy Blackberries and Creamy Cream Cheese

By Johnson · Benizz Recipes

Unfold the corn husk and the steam rolls out first. Then you see it: a soft, fluffy masa in the most beautiful shade of purple, and as you break it open, a ribbon of glossy blackberry jam melts into a strip of warm, creamy cream cheese. Sweet, tangy, tender and a little bit magical.

If you’ve only ever had savory tamales, these are going to change everything. Tamales de zarzamora con queso taste like a berry cheesecake that grew up in a Mexican kitchen, and they look so stunning that nobody at the table will believe you made them at home.

They’re perfect for Christmas tamaladas, Day of the Dead, brunch with family, or any day you want something cozy and special with a cup of hot chocolate or coffee.

table of contents

Why You’ll Love These Berry Tamales

• That purple color. The berry purée gives the masa a gorgeous natural purple tint that looks amazing on the table and on Pinterest.
• Cheesecake vibes. Jammy blackberries and creamy cream cheese inside a soft, sweet masa. It’s dessert and breakfast at the same time.
• Fluffy, tender masa. Beating the fat until light and doing the float test gives you tamales that are soft and airy, never dense.
• Great for a crowd. One batch makes about 18 tamales, ideal for holidays and family gatherings.
• Easy to customize. Use blackberry or blueberry, store-bought jam or homemade compote.

What Are Tamales de Zarzamora?

Zarzamora means blackberry in Spanish. Sweet tamales, called tamales dulces, are a beloved part of Mexican celebrations, often served alongside savory tamales with champurrado or café de olla. In this version, berry purée is beaten right into the masa to give it flavor and that signature purple color, and each tamal is filled with berry jam and a strip of cream cheese before steaming in a corn husk.

Ingredients

Makes about 18 tamales

For the berry masa

• 1 cup (225 g) lard or vegetable shortening (or butter), softened
• ¾ cup (150 g) sugar
• 4 cups (480 g) masa harina for tamales
• 2 tsp baking powder
• ½ tsp salt
• 1 cup (240 ml) blackberry or blueberry purée (blended and strained)
• 1 to 1½ cups (240 to 360 ml) warm milk
• 1 tsp vanilla extract
• A few drops of purple food coloring (optional, for a brighter color)

For the filling

• 1 cup (320 g) blackberry or blueberry jam (or homemade berry compote)
• 8 oz (225 g) cream cheese, cut into thin strips

For assembly

• 20 dried corn husks, soaked in hot water for 30 minutes

How to Make Tamales de Zarzamora con Queso

Step 1: Beat the fat

Beat the lard or shortening with the sugar in a stand mixer for 3 to 4 minutes, until light and fluffy. This step whips air into the fat, and that air is what makes your tamales soft and fluffy.

Step 2: Add the dry ingredients

Mix the masa harina, baking powder and salt, then add it to the bowl a little at a time.

Step 3: Make the masa

Pour in the berry purée, vanilla and food coloring, then add the warm milk gradually, beating until the dough is soft, smooth and spreadable. A small piece should float in a glass of water when it’s ready.

Step 4: Spread

Pat a soaked husk dry and spread about 3 tbsp of masa over the wide half in an even layer.

Step 5: Fill

Add a spoonful of berry jam down the center and lay a strip of cream cheese on top.

Step 6: Fold

Fold the sides of the husk over so the masa wraps around the filling, then fold the narrow end up.

Step 7: Steam

Stand the tamales upright, open end up, in a steamer pot with water below the rack. Cover with extra husks and a towel, put the lid on, and steam for 60 to 75 minutes, until the masa pulls away cleanly from the husk.

Step 8: Rest and serve

Let them rest for 10 to 15 minutes before unwrapping so the masa firms up. Then unwrap and enjoy them warm.

Johnson’s Tips for Perfect Sweet Tamales

• Use a piping bag for the jam. It keeps the filling neatly in the center so it doesn’t leak out while steaming.
• Don’t skip the float test. If a small piece of masa sinks, keep beating for a few more minutes and test again.
• Strain the berry purée. Removing the seeds keeps the masa smooth and silky.
• Keep the water below the rack. The tamales should steam, not boil. Check the water level during cooking and add more hot water if needed.
• Be patient with the resting time. Fresh-from-the-pot tamales can seem soft and sticky. Resting lets the masa set so it peels cleanly from the husk.

Variations

• Strawberry tamales: Swap the berry purée and jam for strawberry for a pink version.
• Blueberry tamales: Use blueberry purée and blueberry jam for a deeper blue-purple color.
• Extra cheesecake flavor: Mix the cream cheese with a little sugar and vanilla and pipe it in instead of using strips.
• No food coloring: Skip it completely. The berry purée alone gives a softer, natural lilac color.

Storage and Reheating

• Fridge: Keep cooled tamales in their husks in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze cooled tamales in their husks in a freezer bag for up to 3 months.
• Reheat: Steam them again until hot all the way through. This keeps the masa soft and moist.

Frequently Asked Questions

Can I use fresh masa instead of masa harina? Yes, you can use fresh prepared masa for tamales. Skip the masa harina and add less milk, just enough to get a soft, spreadable dough.

Why are my tamales dense or heavy? The fat probably wasn’t beaten long enough, or the masa didn’t pass the float test. Beat until light and fluffy and test before you start spreading.

How do I know when the tamales are done? Take one out, let it cool for a minute and open it. If the masa pulls away cleanly from the husk, they’re ready. If it sticks, steam a little longer.

Can I use butter instead of lard? Yes. Butter, lard or vegetable shortening all work. Butter gives a richer, more cake-like flavor.

Make Them for Your Next Celebration

Tamales de zarzamora con queso are proof that tamales can be sweet, colorful and completely irresistible. Make a batch for the holidays, serve them with a mug of champurrado or café de olla, and watch them disappear.

If you try this recipe, leave a comment and a rating below. I’d love to see your purple tamales!

Johnson