Note: To make chocolate tamales follow the same instructions but skip the pineapple, pineapple essence and yellow food coloring and add about ½ cup of cocoa. And to make pecan tamales do the same thing just add pecan essence and about ¾ cup of chopped pecans.
•400 gr (14 oz) lard
•150 gr (5.3 oz) butter
•500 gr (1 lb 1 oz) sugar
•1 kg (2 lb 2 oz) ground corn for tamales, fresh (you can substitute with this)
•1 TBSP salt
•200 gr (7 oz) Maseca tortilla flour
•1 tsp pineapple essence
•1 cup condensed sweetened milk
•yellow food color
•1 small pineapple
Peel and core the pineapple and cut it in half. Cube one half and julienne the other half.
Using a heavy duty mixer beat lard, butter and sugar for about 10 minutes at medium high speed until it turns fluffy.
In a separate bowl mix salt with the tamal and tortilla masas.
Reduce the speed to low and start adding the dry masas, one cup at a time.
Add essence, condensed milk and just a little bit of the yellow food color, a drop or two. Add one more if it’s not yellow enough.
When you are happy with the color drain the pineapple that the you cubed and add little by little. If you feel that it’s too much pineapple don’t add it all.
Beat until all the ingredients are well mixed.
**To make the tamales:
•You can find corn husks at your Mexican or Latino market. Make sure to wash them very well and soak them for about 10 minutes before using.
•Spoon a little bit of the dough in the middle of the husk spreading it with the spoon.
•Put a little bit of your filling in the middle and wrap the husk tightly. With your hand squeeze the tamal towards the bottom of the husk and fold the top of the husk underneath.
•Use a second husk if the first one is too small and didn’t get to cover the tamal. Place in steamer.
•Cook for about one and a half hours. The tamales will be ready when they don’t stick to the husk anymore.
Article printed from Ben's blog: http://whatscookingmexico.com
URL to article: http://whatscookingmexico.com/2011/02/25/sweet-tamales/