Hawaiian Tamales Recipes
HAWAIIAN TAMALES
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 26 servings, 2 tamales each
Number Of Ingredients 5
Steps:
- Soak corn husks in hot water 30 minutes or let stand overnight in room-temperature water. Prepare Tamale Dough recipe, adding the drink mix to the dough with the masa harina.
- Assemble tamales by spreading 2 Tbsp. of the masa mixture (tamale dough) into a 3x2-inch rectangle down the center of each corn husk, leaving about 2 inches bare at the top of the husk. Spoon 1 Tbsp. of the pineapple and 1 tsp. of the brown sugar down the center of the masa mixture; fold over the sides of the husk and both ends to completely enclose the filling.
- Stand tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary. Remove tamales from steamer basket; cool slightly. Top with thawed COOL WHIP Whipped Topping just before serving, if desired.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 10 g, Protein 2 g
27+ EASY HAWAIIAN RECIPES (+MAI TAI COCKTAIL)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Shake all of the ingredients lightly in a cocktail shaker using crushed ice.
- Garnish with mint leaves and lime.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
HONDURAN TAMALES
My fiance is Honduran and no Christmas is complete without tamales. These aren't your regular Mexican tamales, there's more to 'em.
Provided by Sara Blackwood
Categories Meat and Poultry Recipes Pork
Time 2h38m
Yield 30
Number Of Ingredients 16
Steps:
- Pour about 3/4 the masa harina into a large pot. Add water in batches, mixing until a moderately thin batter forms.
- Combine tomato, green bell pepper, onion, cilantro, cumin, and bouillon in a blender. Blend until smooth. Pour into the large pot with the batter and season with salt. Pour about 5 cups of this combined mixture into a smaller pot; add tomato paste and stir until it is an even red color.
- Pour 2 cups oil into the large pot of batter; pour remaining 1 cup oil into the smaller pot of red batter. Bring both pots to a boil, stirring continuously to prevent burning. Cook until flavors set, 3 to 5 minutes more. Remove from heat.
- Cut banana leaves into 12x15-inch rectangles. Spoon 1 cup regular batter and 1/4 cup red batter into the center of each leaf. Add small amounts of pork, potatoes, rice, and peas. Fold leaf over the filling several times; fold sides in. Wrap twine around tamale to hold in place.
- Place tamales in a large pot; cover halfway with water. Cover and cook over medium heat until filling has thickened, about 1 hour.
Nutrition Facts : Calories 551.7 calories, Carbohydrate 59 g, Cholesterol 38.7 mg, Fat 26.5 g, Fiber 9.9 g, Protein 21.5 g, SaturatedFat 4.5 g, Sodium 191.2 mg, Sugar 2 g
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