Pina Colada Tamales Recipes

Steps:

• Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
• While corn husks are soaking, combine masa dough, baking soda, and water in a bowl. Knead until dough has a smooth and even consistency, adding more water, 1 teaspoon at a time, as needed. Take care not to add too much water.
• Beat butter, vegetable shortening, and sugar together in a second bowl with an electric mixer until smooth and creamy. Slowly add masa dough and knead until mixture has a uniform consistency. Mix in chopped pineapple.
• Spread about 1 tablespoon masa mixture onto a corn husk. Fold the bottom of the husk over the filling, then fold sides of husk together, one over the other. Finally fold the top of the husk into the tamale, making a little package. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil, then reduce heat to medium low. Add tamales with the open side up and cook covered until filling is heated through and separates from the husk, about 1 hour.

Steps:

• Mix ingredients in blender until smooth; pour into glasses; garnish with pineapple wedges and maraschino cherries if desired.
• Note: This recipe is my adaptation of "The Authentic Piña Colada" printed on back of the Coco Lopez Real Cream of Coconut® can, which is the same as this but uses all (3 ounces) regular rum only ~ It's a great drink but I just love the inclusion of part coconut rum to make it even better!

Steps:

• Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.

Steps:

• Combine rum, cream of coconut, pineapple, and ice in a blender. Puree on high speed until smooth. Pour into chilled Collins glass and serve with a straw.

Steps:

• Use a food processor to finely chop the dried banana; combine the banana, almonds and coconut in a bowl.
• Use 2 husks to make strips for tying the tamales.
• Take about 1 cup of the pineapple and puree it with the fruit juice and brown sugar.
• Cream the shortening and sugar.
• In a separate bowl, mix together the masa and salt.
• Alternately add the masa and juice to the creamed shortening to make a firm dough; beat in the baking powder last.
• Assembly: Spread 1 tablespoon filling in the center of a husk; sprinkle 1 to 2 teaspoons of the banana/almond mixture over the dough and press a pineapple chunk into the dough.
• Spread another tablespoon of the dough over the the filling and fold and tie the tamale.
• Steam for about 1 hour 15 minutes.
• To Serve: Open the tamale and top with sauce, whipped cream, and lime zest.

Steps:

• Husk.
• Soak corn husks in hot water to cover 30 minutes. Separate husks, removing all red and brown corn threads and dirt.
• Masa.
• Combine masa 1 cup of shortening or margarine, 1 Table spoon brown sugar, ½ a cup of raisins, ½ cup granulated sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract into mixing bowl and water gradually. Combine and fold masa and shortening together. Fold shortening mixture for 2 minutes, scraping down sides of bowl as needed. Mix masa and shortening until fluffy, add more water as needed.
• Test masa and consistency by taking a piece of the masa mixture and dropping it into a glass of warm water, and if it floats it is ready for use. Cover masa mixture with plastic wrap.
• Filling.
• Combine into a quart size simmering pan 2-20oz cans of diced pineapples, 1 cup coconut, 2 tablespoons of light brown sugar, 1 teaspoon of nutmeg, 2 teaspoons of ground cinnamon, 1 cup of raisins, 1 teaspoon of vanilla extract, 1 teaspoon of salt, and 2 cups of water. Boil mixture for 15 minutes then simmer for 10 minutes or until the mixture is thick and syrupy. Remove filling from the stove and cool.
• Using hands spread masa mixture on the inside of the corn (you can combine two husks together by over lapping one on the other for larger tamales.
• Spoon about 1 tablespoons pineapple down center the masa. Sprinkle with about 1 1/2 teaspoons raisins. Roll up husk, rolling left side over right. Fold bottom narrow end up and over, and secure with husk strips or kitchen string. Repeat procedure with remaining corn husks, masa, pineapple, and raisins.
• Using a small tamale pot or double boiler place water in pot and boil before adding tamales to cut down on cooking time. Once the water has started to boil place tamales side by side and stacking them in an orderly fashion and cook until the masa on the inside of the husk is firm but not tough.

Steps:

• You have to beat the lard, (I use a machine), beat it until it gets soft, and fluffy.
• Add the flour, and keep beating it.
• Into a blender put the jalapenos, onion, tomatoes, salt, and the peregil. Add some water, you are making a salsa.
• In another pot, put some water and the chicken, and boil them.
• Take a big spoon of the mixture of the lard and spread it on the corn leaves, add a spoon of salsa, and a piece of chicken in it. Wrap the husk so the flour mixture seals around the meat and salsa
• Keep doing this until the mixture is gone
• Steam them in an oversized pot.
• In mexico we use special pots, you can use any but be sure to cook them in the vapor.
• Let it cook, you'll know when its ready when you touch the tamale and its not fluffy any more, it gets solid.
• When you eat it put the leaf into the trash can, you won't eat the leaf, in mexico people add some cream over it and thats good.

Steps:

• Whisk together the eggs, milk, and pina colada mix in a bowl. Heat a skillet over medium heat; melt butter in the skillet until the foam disappears. Soak the bread slices in the egg mixture, turning the slices over a couple of times.
• Gently lay the soaked bread slices into the hot skillet 2 at a time and pan-fry until the french toast is golden brown, about 2 minutes per side. Transfer cooked french toast slices to a warmed platter while you finish cooking. Top each 2-slice serving with several slices of banana to serve.

Steps:

• In a 2-qt. pitcher, combine pineapple juice, cream of coconut and rum. Refrigerate, covered, until chilled. For each serving, add a generous cup of rum mixture and 1 cup ice to a blender. Process, covered, until smooth. Pour into a chilled hurricane or highball glass. Cut a 1-in. slit into tip of a pineapple wedge; slide wedge over rim of glass.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, butter, and white sugar in a bowl. Beat with an electric mixer on low speed, scraping bowl often, until crust mixture resembles coarse crumbs. Press into the bottom of an 8-inch square baking pan.
• Bake crust in the preheated oven until crust is set but still pale, 12 to 17 minutes.
• Combine brown sugar, eggs, 1/2 teaspoon rum extract, and salt in a bowl. Beat with an electric mixer on medium speed, scraping bowl often, until well-blended. Stir in pineapple, coconut, and macadamia nuts. Spread filling over hot crust.
• Bake in the preheated oven until filling is set and top is lightly browned, 25 to 30 minutes. Let cool completely, about 25 minutes.
• Whisk 5 teaspoons reserved pineapple juice, confectioners' sugar, and 1/2 teaspoon rum extract together in a small bowl to make glaze.
• Drizzle glaze over cooled filling; cut into bars.

Steps:

• Part 1 - Filling.
• 1. Carefully decant all ingredients (minus the boiled potato & garbanzo beans) at once in boiling water, stir vigorously until mixed and cover it until brought back to a boil.
• 2. Lower heat to simmer temperature. Simmer for 3 hours stirring every 15 minutes or less to avoid sticking to the bottom and burning.
• 3. Let it rest overnight tightly covered.
• 4. Next day, using simmer temperature, bring it to boil, and simmer for about 1 hour, stirring every 15 minutes or less to avoid sticking to the bottom and burning.
• 5. Add already boiled potatoe's and garbanzo beans.
• 6. Let it rest tightly covered until it cools down from hot to warm.
• Part 2 - Batter.
• 1. Mix all ingredients in large bowl until batter acquires an even texture. When ready masa should feel about three times thicker than pancake batter. Add more water if necessary. Add salt as needed to fit your taste and diet.
• Part 3 - Garnish.
• 1. Place olives in a bowl and place at arm's length on tamal-preparation surface.
• Part 4 - Wrappings.
• 1. Place the wrappings also at arm's length on tamal-preparation surface.
• Part 5 - Making the Tamale's.
• 1. Lay out aluminum foil square on tamal-preparation surface.
• 2. Lay out banana leave square on top of aluminum foil square.
• 3. Pour a heaping cooking-spoon of batter on center of banana leaf slightly closer to you but not on the edge.
• 4. Making a depression in center of batter, pour three full table spoons of Filling on center of Batter.
• 5. Toss in 1 olives on top of the batter/filling.
• 6. Wrap up tamal on four sides with banana leaf & foil avoiding any leakage as much as possible.
• NOTE: The best way to fold them would be to fold end closest to you forward first, then folds the ends in and roll the tamal to the end of the wrapping.
• Part 5 - Steaming Tamale's
• 1. In a large stock pot bring 2L of water to a boil (add salt).
• 2. Place a metal rack at the bottom of the Stock pot.
• 3. Stack 1/2 or the tamales in the stock pot allowing room for steam to move in between them.
• 4. Steam for a total of 4 hours, make sure to change positions of tamales every hour to ensure even cooking in all tamales.
• 5. Continue the same proccess with the remaining tamales (or use 4 stock pots).
• 6. Tamal's are now ready to be served directly from the stock pot.
• Note: Tamales can be served at breakfast, lunch or supper. Accompany tamales with coffee at breakfast, or cold ale or lager at lunch or supper. Enjoy!
• Part 6 - Freezing Tamales
• 1. Let tamales cool down to room temperature.
• 2. Pack in sealed plastic bags. Make sure that tamales have cooled before placing them in plastic bags.
• 3. Freeze them.
• Part 7 - Defrosting and Serving Tamales.
• 1. Defrosting tamales may prove tricky. If heated wrong, tamales may get sandy, chewy, or crunchy. The best result is obtained if tamales are let thaw at room temperature.
• 2. Once thawed, discard aluminum foil wrap and, still wrapped in banana leave wrap tamal in polyurethane foil ("Saran wrap"), then microwave tamal for 2 1/2 minutes at high temperature.