Sunday, July 14, 2013

Dessert Tamales

Tamales make me happy. Sweet tamales make me even happier. I recently posted a recipe for basic tamales- savory with cheese and peppers. Now it is time for some sweet tamales!

White Corn Masa- I used Gold Mine Natural Food Company- It's Organic!
Olive oil (or coconut oil- this was an afterthought and think I will try it next time)
Sea salt
Baking powder- I use Rumford- aluminum free and non-gmo
2 teaspoons cinnamon
1/3 cup brown sugar
Pineapple or other fruit filling
Dried corn husks- get some here: Corn husks

Soak the corn husks in water for at least an hour.

For the filling, mix thoroughly: 2/3 cup olive oil, 1 tsp. sea salt and 1 tsp. baking powder. Add 2 cups masa a little at a time, then add cinnamon and sugar. Add 1 1/2 cups warm water, mix well, adding more, a little at a time until mixture resembles soft dough.

Cut pineapple into chunks.

Spread thinly on soaked/softened corn husks. Add filling. Do not over-stuff. 

Fold over first

and then tuck under on both sides. 

Next put in a steamer pan. I have a double steamer so I can make a lot at one time. Steam for 2-3 hours. My basic tamales took about two hours. These took closer to three. I think the juicy pineapple contributed to the extra time. Check after an hour and judge from there. They should be firm when done. Make sure to check the water level in the pan. It boils down and you may need to refill. 

Serve warm topped with vanilla ice cream. Sooooooo good!

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