Tamales Dulces (Sweet Tamales)
Ingredients
·
Water enough to submerge the corn husks
·
1 20- ounce can of diced pineapple divided
·
1/2 cup peanuts
·
1 2- ounce package shredded coconut
·
Water for steamer
Instructions
1.
Soak the corn husks in warm water for at
least 30 minutes.
2.
The longer, the better.
3.
Be sure to completely submerge the corn
husks in water.
4.
In a large mixer, whip the shortening
until light and fluffy.
5.
About 2 minutes on high.
6.
Slowly add the masa harina (or corn
flour).
7.
Add the sugar, baking powder, and
cinnamon.
8.
Mix on low for 1 minute or until fully
incorporated.
9.
Separate the diced pineapple and juice
from the can.
10. Set the diced
pineapple fruit aside until ready to use.
11. Slowly drizzle
the pineapple juice from the can into the masa mixture.
12. Mix on low for
1-2 minutes or until fully mixed.
13. By hand, scrape
the sides and bottom of the bowl.
14. Mix to
combine.
15. Add the
pineapple, raisins, peanuts, and shredded coconut.
16. Mix until
everything is fully combined.
17. Drain and shake
off any excess water from the corn husks.
18. Add a spoonful
of the masa mixture to the center of a corn husk.
19. Fold one side
in.
20. Fold the other
side over.
21. Find the point
where there is no more masa on the top of the corn husk.
22. Fold the pointy
top over to the center of the tamal.
23. Set aside and
repeat until there is no more masa and/ or corn husks.
24. Add hot water
to the bottom of the steamer.
25. Carefully
assemble tamales inside the steamer.
26. Cook on low for
1 1/2 hours.
27. Check water
after 1 hour.
28. If it needs
more water, add more water.
29. The tamales can
take up to 2 hours to cook.
30. Check to see if
the tamales are ready after 1 1/2 hours.
31. The tamales are
ready when the masa pulls away from the corn husk easily.
32. Once you have turned
off the heat, let the tamales sit for 30 minutes.
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