Tamales Sweet Raisin, Pineapple, Coconut and Walnut Makes 20 to 24 tamales Ingredients 5 cups Maseca, tamales flour 1 cup butter 4 teaspoons baking powder 5 tablespoons ground cinnamon 2 cups butter 1 cup California Raisins ½ cup sweetened coconut, grated 1-14 oz can condensed milk 1 20 oz can of pineapple in syrup diced (reserve syrup) ¾ cup walnuts, chopped 20 corn husks, soaked in water Instructions In a large bowl, combine the cornstarch, cinnamon, baking powder and butter with a wooden spoon, add the pineapple syrup until the mixture is smooth. Continue adding raisins, pineapple coconut, condensed milk and nuts, folding until all ingredients are well incorporated. Drain the corn husks. Spread a corn leaves and place about 2 tablespoons of the dough mixture in the rectangular side of the sheet soaked corn. Crease in one side of the sheet then bends the other side. Fold up the pointed side and flips the tamal to prevent unfolds. Repeat with the remaining corn husks. Fill a tamale steamer with 3 inches of water and steam into the grid is carefully placed. Organize tamales upright on the steamer rack and cover with a damp towel or leftover corn leaves soaked; cover with the lid. Bring to a boil and reduce heat to low, add water if necessary. Evaporated for 1 hour or until the husks become detached from the mass and leave intact. While waiting for your tamales are ready, check out a video of my friend Presleys Pantry on how to prepare your own special tamales for Christmas. Enjoy it!
Posted on: Fri, 16 Jan 2015 06:39:24 +0000
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