SWEET CINNAMON TAMALE WITH APPLES
Steps:
- For the apple compote: Set a medium saute pan over medium-high heat. Add the butter and green apples. Saute until the apples soften, 1 to 2 minutes, and then add the raisins, sugar, cinnamon, nutmeg and lemon juice. Add 1/4 cup of water and simmer until the apples are cooked through and the raisins are plumped, about 5 minutes. Set the compote aside to cool on a plate.
- For the tamales: Mix the masa harina, 1 1/4 cups water, butter, salt and agave into a thick paste. Fold the apple compote into the masa mixture.
- Set a corn husk out on a flat surface (double up or shingle 2 husks if they are small or have tears). Add 5 tablespoons of the masa mix into the center of the corn husk. Push the mixture to 1 inch from the side of the husk. Fold one edge of the husk to the center and then fold the other side to cover the entire tamale. Fold the ends over by 2 inches and tuck under to hold in place.
- Place a colander in large pot of boiling water, but do not let the colander touch the water. Place the tamales in the colander, cover and steam the tamales for 30 to 40 minutes.
- Serve the tamales topped with vanilla ice cream and a drizzle of caramel.
APPLE WITH PECAN TAMALE
Provided by Food Network
Time 2h10m
Yield 2 1/2 dozen
Number Of Ingredients 9
Steps:
- Clean and soak the cornhusks in warm water for 1 hour.
- In a bowl, mix by hand the masa, oil, baking powder and salt. Add the brown sugar and cinnamon and mix well. Gently mix in the apple pie filling and pecans. For small tamales, place about 3 tablespoons filling on the smooth side of 1 cornhusk and wrap. There is no rule to wrapping tamales, just do the best you can and have fun. However, peeling apart a cornhusk into strips and using as ties to hold together each tamale is helpful.
- Bring water to a boil in a tamale pot or steamer. Steam the tamales over medium heat until the masa is no longer white and doughy, about 40 minutes.
SWEET APPLE DESSERT TAMALES
Although this has many steps, it's really not that difficult as long as you read it through and are organized.
Provided by Mysterygirl
Categories Breakfast
Time 1h50m
Yield 9 serving(s)
Number Of Ingredients 18
Steps:
- Soak cornhusks in hot water at least 2 hours or over night before preparation.
- For filling, combine sugar, cinnamon and nutmeg.
- Pare apples and chop into bite sized pieces.
- Put apples in a large bowl and sprinkle with cinnamon and sugar as you add the apples.
- When you have 8 cups, put apples, water and butter into a saucepan.
- Cover and cook over low to medium heat, stirring once or twice, for 15-20 minutes or until apples are tender.
- For the masa, puree half the cinnamon apples in a food processor, reserving the remaining apples for the filling.
- With an electric mixer, beat cream cheese, butter, baking powder, salt and sugar on medium high speed until light and fluffy, about 2 to 3 minutes. Combine 1 cup of warm apple juice with 1 cup instant masa mix until just combined.
- Add half of the combined masa to butter mixture on medium speed until just incorporated. Add remaining masa mix and mix until just combined. Slowly add the pureed cinnamon apple to masa mixing on medium speed.
- The masa mix should have the appearance of cake batter. If not add additional apple juice or water.
- Refrigerate covered 15-20 minutes.
- Mix together the remaining cinnamon apples, golden raisins and walnuts.
- To assemble, lay out a few drained cornhusks. Add 1/4 cup tamale batter to the center of the cornhusks (roughly 2" from the square end and 1 1/2" from the tapered end) leaving a 1/2" on both sides and spread it out.
- Place a tablespoon of filling in the center of the masa. Roll one side inward forming a roll of masa around the filling, the roll other side together.
- Twist each end in opposite directions forming a tight cylindrical tube and tie the ends with a 1/4" strips torn from soaked cornhusks.
- Place tamales between two slightly moistened towels as they are formed to prevent them from drying out.
- To Steam: Line steamer bottom with cornhusks, place tamales in single layer and cover with slightly moist towel. Steam for about 25 minutes and allow to rest for 15 minutes more in the steamer for masa to set up prior to serving. When first finished steaming, they are the consistency of polenta of cream of wheat. As it "sets" it will firm up.
- Optional: Top with a scoop of ice cream and drizzle the hot tamales with caramel sauce.
SWEET TAMALES
Posting for Zaar World Tour 2006 I did not know they made two types of tamales, sweet and savory. I think these sound really good!! From Nestles
Provided by Charlotte J
Categories Dessert
Time 1h45m
Yield 24 tamales
Number Of Ingredients 12
Steps:
- Sort corn husks, setting aside any torn ones.
- Soak intact husks in warm water for at least 1 hour or until softened and easy to fold.
- Beat 2/3 cup lard in large bowl until creamy.
- Combine flour, corn meal, sugar, cinnamon and salt in medium bowl.
- Alternately add flour mixture, water and sweetened condensed milk to lard, mixing well after each addition.
- Melt remaining lard and gradually stir into masa mixture, mixing until consistency of thick cake batter (masa).
- Stir in vanilla, raisins and nuts.
- Spread 1/4 cup masa, using back of a spoon, to form a square in the center of one husk.
- Fold right then left edge of husk over masa.
- Fold up bottom edge.
- Repeat with remaining ingredients.
- Place vegetable steamer in pot with lid and add water to just below steamer.
- Arrange tamales upright in steamer rack.
- Cover top of tamales with reserved dry husks and a damp towel and cover.
- Bring to a boil then reduce heat to low.
- Steam, adding water as needed, for about 1 1/2 to 2 hours or until masa pulls away from husks.
Nutrition Facts : Calories 244.9, Fat 12.3, SaturatedFat 4.5, Cholesterol 13.7, Sodium 219.2, Carbohydrate 31.4, Fiber 2.2, Sugar 14.9, Protein 3.6
SWEET RAISIN TAMALES
I recreated this dessert tamale based on one Grandma made just for us kids.-Yvette Marquez-Sharpnack, Highlands Ranch, Colorado
Provided by Taste of Home
Categories Desserts
Yield about 1 dozen.
Number Of Ingredients 13
Steps:
- PILONCILLO SYRUP:, Bring water with cinnamon stick and cloves to a boil; remove from heat, cover, and let steep for 1/2 hour. On low heat, add the piloncillo and let melt. Remove from heat, cover, and let cool. Discard cinnamon stick and cloves., MAKE TAMALE MASA:, Place lard in a large stand mixer with a flat beater and mix until fluffy, scraping sides so the lard stays in the center of the mixing bowl. Add the baking powder and salt and mix all together., Add the masa and mix until combined. Slowly add the cooled syrup and fold the raisins into the masa mixture until combined., PREPARE CORN HUSKS (OJAS):, Soak corn husks in water for an hour before using. Rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using., SPREAD MASA:, Place the wide end of the husk on the palm of your hand. The narrow end is at the top. Starting at the middle of the husk, with the back of a spoon, spread 2 tablespoons of the masa in a rectangle or oval shape, using a downward motion toward the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk., FILL CORN HUSKS:, Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it's a snug closure so the tamale will not open during steaming. Secure by tying a thin strip of corn husk around the tamale. This will keep the tamale from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded., STEAM TAMALES:, Use a deep pot or tamale steamer to steam the tamales. If using a tamale steamer, fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright with folds against the sides of the other tamales to keep them from unfolding. Cover pot with a tight fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 1 to 1½ hours. Keep lid on tightly. To test for doneness, place one tamale on a plate and take off the corn husk. If it comes off without sticking to the tamale, they're done.
Nutrition Facts :
SWEET CINNAMON TAMAL
Baking a single large-format tamal in a foil-covered pan set in a roasting pan of hot water produces a similarly tender texture to the corn husk-wrapped variety. The result is a moist, barely sweet cake with pudding vibes.
Provided by Daniela Soto-Innes
Categories Bon Appétit Dessert Hominy/Cornmeal/Masa Cinnamon Corn Bake Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Steam
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Lightly coat an 8x8" metal baking pan with nonstick spray. Whisk masa, baking powder, salt, and 1 tsp. cinnamon in a medium bowl.
- Pulse corn kernels in a blender or food processor until very coarsely puréed, just a few seconds should do it.
- Using an electric mixer on medium-high speed, beat butter and raw sugar until pale and slightly fluffy, about 3 minutes. Beat in corn purée and vanilla. Reduce speed to low and beat in dry ingredients; mix until batter is smooth, about 2 minutes. Scrape into prepared pan and cover tightly with foil. Set baking pan inside a large roasting pan; pour in boiling water to come halfway up sides of baking pan.
- Bake tamal until top springs back when lightly pressed and a tester inserted into the center comes out clean, 75-85 minutes. Let cool slightly in pan before serving.
- Mix crème fraîche and 2/3 cup queso fresco in a small bowl. Scoop tamal onto plates and top with crème fraîche mixture, more queso fresco, and a dusting of cinnamon.
SWEET PINEAPPLE TAMALES
This is an authentic sweet tamale recipe (tamales dulces de pina) with canned pineapple, butter, and shortening in the masa dough. They taste delicious and will melt in your mouth.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 30
Number Of Ingredients 8
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.
Nutrition Facts : Calories 199.4 calories, Carbohydrate 19.7 g, Cholesterol 16.3 mg, Fat 13.5 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 5.6 g, Sodium 59.2 mg, Sugar 9.4 g
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