Coffee Prune Cream Of Wheat Sweet Tamales Recipes

CREAMED CORN TAMALES

Steps:

• Soak the corn husks in a bowl of hot water until pliable, about 15 minutes.
• Meanwhile, make the dough: Combine the masa harina and sugar in a large bowl. Stir in the corn and 1/2 cup hot water until combined. Add the butter and mix with your hands until evenly distributed.
• Remove the corn husks from the water and shake dry. Unfold the husks on a clean surface (discard any small husks or husks with holes). Put about 1/4 cup dough down the center of a husk; fold in the long sides to enclose the filling, then fold in the top and bottom to make a packet. Secure with kitchen twine. Repeat with the remaining dough and husks.
• Set up a steamer basket in a large pot filled with 2 inches of water. Arrange the tamales standing up in the steamer and bring the water to a boil over high heat. Reduce the heat to medium, cover and cook until the tamales are firm, about 1 hour. Remove from the steamer and let rest 10 minutes before unwrapping.

SWEET ORANGE TAMALES

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.
• Combine oranges and 1 1/4 cups sugar in a saucepan over low heat. Cook, stirring occasionally, until mixture starts to turn into jam, about 30 minutes. Remove from heat and let cool completely.
• While jam is cooling, place lard in a large bowl, add 2 or 3 ice cubes, and beat with an electric mixer until soft and creamy. Beat in 1 1/4 cups sugar until well incorporated.
• Combine masa dough and baking powder in a separate bowl. Knead together for a few minutes. Add masa to lard mixture. Mix in milk alternately with orange juice, beating continuously with the electric mixer. Mix in cooled jam, raisins, and almonds.
• Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. 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. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.

COFFEE - PRUNE - CREAM OF WHEAT SWEET TAMALES

Steps:

• Boil milk with sugar and coffee.
• Once it has started to boil, add the cream of wheat gradually , stirring with a wooden spoon, until it has a compact doughy consistency.
• Withdraw from stove top and add the butter and egg yolks, mixing well.
• Next add the beaten egg whites to soft peak stage, in gradual folding motions. .
• Have the banana leaves lightly toasted over a stove top or burner grill , or presoaked corn leaves ready for filling.
• Spread about 1 scant tablespoon of dough on the center of each leaf , placing 2 or 3 chopped prunes in the center.
• Wrap and secure tamales and cook in a tall vapor pot for an hour.

SWEET FRESH CORN TAMALES RECIPE BY TASTY

Steps:

• Remove the husks and silk from the corn, reserving the tender green leaves for wrapping.
• Using a large, sharp knife, remove the kernels from the cob and place into a high powered blender. Blend the kernels until smooth and then pass the corn puree through a fine-mesh strainer set over a bowl to let the excess liquid drain.
• Place the strained corn puree in a clean bowl and stir together with the sweetened condensed milk, cane sugar and cinnamon. Slowly drizzle in the masa until a thick batter forms.
• Place a bamboo steamer over a pot of boiling water.
• Place a corn husk on a flat surface with the pointed end away from you. Spoon about ½ cup of the corn puree into the middle. Snugly fold over the two long flaps like a business letter, then fold over a few inches of the pointed end of the husk, creating a little bit of tension so that the tamales don't flatten while steaming. Repeat with the remaining filling and husks.
• Carefully lay the tamales in the steamer in a single layer, working in batches if necessary. Cover the steamer basket and cook the tamales until they are slightly firm, about 15 minutes.
• Enjoy!

SWEET RAISIN TAMALES

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.

SWEET ALMOND TAMALES WITH PASTRY CREAM

Steps:

• Combine 2 cups milk and 1 cup sugar in a saucepan and bring to a boil over high heat.
• Whisk egg yolks and 2 tablespoons masa harina together in a bowl until well combined. Add to milk, stirring constantly, until pastry cream thickens, about 7 minutes. Remove from heat and stir in vanilla extract. Cover with plastic wrap and set aside to cool for 1 hour.
• 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.
• Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and finely chop.
• Beat 1 cup plus 2 tablespoons butter in a bowl with an electric mixer until creamy. Add 1 1/4 cups sugar and continue to beat until mixture is very fluffy. Add 2 cups masa harina and baking powder and continue mixing dough by hand. Add milk, 1/4 cup at a time, until dough has a soft and fluffy texture. Mix in rice flour and if necessary, add more milk. Keep kneading dough until it is smooth and moist. Add almonds and continue kneading until dough is smooth and elastic.
• Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons of dough onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of pastry cream down the center of the dough. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. 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. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour and 15 minutes. Let tamales rest for 15 minutes before serving.

SWEET COCONUT TAMALES WITH CHOCOLATE SHAVINGS

Steps:

• Soak the corn husks in simmering water for 20 minutes. They should be soft and flexible, and turn a deep beige color. Wrap the corn husks in a damp paper towel until you are ready to use them.
• Combine the masa harina with the whole milk and the coconut milk and mix well. The masa should have the consistency of a stiff dough. Set aside.
• Combine the shortening and sugar in a mixing bowl. Using a hand-held or standing electric mixer, beat the shortening and sugar until light and fluffy, about 3 minutes. Add a quarter of the masa to the shortening mixture and beat until well blended. Add a second quarter of the masa to the mixture and beat until well incorporated. Continue until all the masa is blended. Keep beating for another 5 minutes in order for the dough to achieve the right texture and consistency. You will know you have reached the right texture if a teaspoon of the dough floats in a cup of cold water. If after 15 minutes of constant beating your dough does not float, move on (despite it not floating, the dough will be fine).
• Add 2/3 cup of the toasted coconut flakes to the dough along with the baking powder, cinnamon, and the salt and beat lightly until fully incorporated.
• Place a corn husk lengthwise in front of you with the wide side closest to you. Spread 1/4 cup of the dough all over the bottom half of the corn husk, leaving about a 1-inch-wide border on the left and right side. (See page 51 for photographs showing how to assemble tamales.)
• Pick up the two long sides of the corn husk and unite them, forming a solid log. Roll both sides of the corn husks in the same direction over the tamal. Fold down the empty top section of the corn husk and secure it by tying a thin strip of corn husk around the tamal.
• Repeat this process until all of the corn husks or tamal dough is used up.
• Create a tamal steamer by crumbling a large piece of aluminum foil into a large ball and place the ball in the center of a large saucepan. Arrange the tamales "standing up" around it. You can stand tamales in front of each other, just make sure that the open end of each tamal is facing upward.
• Pour in 1/2 inch of water. Cover tightly with a lid and simmer for 40 minutes.
• In a small bowl, combine the Mexican crema with the cream of coconut. (You can easily make more by combining equal amounts of each ingredient.)
• Serve the tamales warm. After opening a tamal, top with a sprinkling of shaved chocolate and some of the remaining toasted coconut flakes and drizzle with a bit of coconut cream, or let guests garnish their own. Serve extra toppings on the side.
• INGREDIENTS
• Masa Harina
• The flour used in tamal making is a special cornmeal that has been treated with lime and as such produces the characteristic aroma, flavor, and texture that is associated with tamales. Regular cornmeal cannot be substituted.
• Cream of Coconut
• Do not confuse cream of coconut with coconut milk. Cream of coconut is much sweeter and thicker than the milk. (It is one of the key ingredients in piña coladas.)
• TECHNIQUES
• Toasting Coconut Flakes
• Sprinkle the coconut flakes in single layer on a baking sheet and place in a 300°F oven. Allow to bake for about 8 minutes, or until they turn golden brown. Be on the lookout because coconut tends to burn rather quickly. However, it will send out a warning signal with the toasted coconut aroma. So as soon as you smell coconut, check on it.
• Shaving Dark Chocolate
• This is easily done with a bar of chocolate and a vegetable peeler. Hold the bar of chocolate with one hand (you may want to keep part of it in its wrapper so that the chocolate doesn't melt in your hands) and peel off chocolate shavings with the peeler.
• ADVANCE PREPARATION
• Reheating Tamales
• Cooked tamales can be refrigerated for a couple of days and reheated in a steamer or in the microwave. If using the microwave, place the tamales in a bowl and pour in 1/4 inch of water. Seal with plastic wrap and heat for 2 minutes. The steam created within the plastic will reheat the tamales. If reheating in a steamer, recreate the tamal steamer explained in the recipe and steam for 5 minutes.
• Assembled but uncooked tamales can also be frozen. When ready to use, steam them straight from the freezer for 1 hour 20 minutes (twice the cooking time). Do not defrost before cooking.

SWEET TAMALES

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.