Tamales Dulces – Sweet Corn Tamales
Make 16 tamales
Tamales are a delicious traditional dish in Mexico, parts of Mesoamerica, and some areas of the U.S. such as Texas. They consist of nixtamalized cornmeal dough or masa, a savory or sweet filling (or combination of both), and a corn husk wrapping.
Tamales are steamed for about an hour, upright in a large pot on the stove. You can enjoy them steaming hot but they also keep well and transport nicely in their natural corn husk to-go packaging and they also make a beautiful presentation cold served with whipped cream and fresh fruit, barriers and nuts.
Ingredients:
Dry corn husk (One Bag)
2 cups white corn flour (masa harina or tamale flour
2-3 cups hot water
1/4 cup unsalted butter at room temperature
½ cup butter favored shortening
2 tsp baking powder
1 cup granulated sugar
1 tsp ground cinnamon
4-5 drops red food coloring (to turn the masa pink)
¼ cup raisins – (optional)
Directions:
Clean and re-hydrate corn husks: Rinse in water, carefully separating individual husks and removing stained pieces. Soak in hot water for 20 minutes, then drain in a colander. Set aside.
Prepare sweet tamale paste with flavorings: in an upright mixer beat butter, shortening and sugar together. Once very creamy and fluffy, add tamale flour and baking powder, cinnamon, and mix until it becomes grainy, then gradually add two cups of hot water to hydrate the masa.
Add then red food coloring to blend in and turn the masa pink and fold in the raisins with a spatula.
Prepare steaming pot: Fill the bottom of a large pot with at least one inch of hot water, then place
steamer basket on top (or fit a metal colander), making sure the water does not touch. Set aside.
Assemble tamales: Arrange rehydrated corn husks, and prepared bowls of corn paste for
assembly. Take a corn husk and scoop about a third of a cup of corn paste, forming a lump the
middle. Do not spread, but simply fold corn husk.
Place prepared steamer on the stove top, and bring hot water in the pot to a boil over high heat,
then reduce to a rolling boil, and let tamales steam for between one hour and one hour and a
half. Always check the bottom of the pot halfway through, to make sure it is not drying too fast; if
needed, add boiling water.
Carefully open the pot and remove one tamale: check doneness by
opening husk, the tamale is ready when it separates easily from the husk.
Turn off heat; the tamales may be left in the pot for a while until serving time. They keep in the fridge for a few days, or in the freezer for up to three months; reheat in microwave oven or steamer keeping them in their wraps.
Enjoy the flavors of Mexico
Chef Martin Lopez
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