Strawberry Tamales Recipes

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STRAWBERRY TAMALES



Strawberry Tamales image

Provided by Food Network

Categories     appetizer

Time 13h

Yield 4 to 6 dozen tamales

Number Of Ingredients 11

10 pounds masa (cornmeal flour)
1/4 cup water
3 heaping tablespoons baking powder
4 cups vegetable shortening, boiled and cooled
4 cups sugar
2 cups brown sugar
2 cups strawberry/raspberry drink concentrate
1/4 cup strawberry marmalade
4 to 6 dozen dried corn husks
2 cups fresh strawberries, sliced
Waxed paper sheets

Steps:

  • Place 10 pounds of masa in a large plastic mixing bowl. Mix 1/4 cup water with baking powder in a cup held over the bowl with the dry masa until it fizzes, then pour mixture evenly over masa. Melt 4 cups vegetable shortening in a large saucepan and allow to cool. Pour evenly over masa and knead masa with hands. Add sugar, brown sugar, drink concentrate and strawberry marmalade and work masa with a hand blender to mix evenly. When it starts to feel thick and compact (like fudge) it¿s ready. Pat down in bowl and set aside.
  • To assemble the tamales, soak dried corn husks in warm water for about an hour until soft. Spread masa mixture evenly onto husk using a wooden spoon. Fill with a few strawberry slices and fold corn husk. Fold waxed paper around the tamale. Steam for 1 1/2 hours.
  • To steam: To make a steamer, place a metal rack (such as a cooling rack) in the bottom of a large stock pot or canner. Water level should be below the rack. Lay extra corn husks over rack. Stand the tamales on the folded edge in the steamer (the open edge with be facing upward). First fill the bottom of the steamer, then start stacking tamales on top of one another. Place any extra husks on top of tamales, cover with pot lid and steam for 1 to 1 1/2 hours. Replenish boiling water, if necessary, during steaming time. The tamales are done when the husk peels away easily from the filling.

REAL HOMEMADE TAMALES



Real Homemade Tamales image

I had been looking for a Tamale recipe for years. One day I went to the international market and stood in the Mexican aisle till a woman with a full cart came by. I just asked her if she knew how to make Tamales. This is her recipe with a few additions from me. The pork can be substituted with either chicken or beef. This is great served with refried beans and a salad.

Provided by SADDIECAT

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h35m

Yield 16

Number Of Ingredients 13

1 ¼ pounds pork loin
1 large onion, halved
1 clove garlic
4 dried California chile pods
2 cups water
1 ½ teaspoons salt
2 cups masa harina
1 (10.5 ounce) can beef broth
1 teaspoon baking powder
½ teaspoon salt
⅔ cup lard
1 (8 ounce) package dried corn husks
1 cup sour cream

Steps:

  • Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
  • Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
  • Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
  • Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
  • Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

Nutrition Facts : Calories 235.9 calories, Carbohydrate 12.6 g, Cholesterol 36.8 mg, Fat 16.6 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 6.9 g, Sodium 401.4 mg, Sugar 0.4 g

TAMALES DE FRESA - STRAWBERRY TAMALES



Tamales De Fresa - Strawberry Tamales image

Make and share this Tamales De Fresa - Strawberry Tamales recipe from Food.com.

Provided by mariposa13

Categories     Dessert

Time 1h20m

Yield 32 serving(s)

Number Of Ingredients 15

8 dry corn husks
1/4 cup water
1/2 cup granulated sugar
1/2 tablespoon maple syrup or 1/2 tablespoon molasses
3/4 cup strained strawberry puree
1 cup white corn masa harina
2 tablespoons softened butter
1 teaspoon fresh lemon juice
1 (8 ounce) can strawberry pie filling or 1 (8 ounce) can fresh sliced strawberries
3/4 cup sour cream
1/4 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons granulated sugar
2 cups fresh strawberries

Steps:

  • Place corn husks in a large bowl with warm water. If the husks float up, place a smaller bowl of water on top of them to hold them down in the water.
  • Let soak at least 30 minutes.
  • Tamale dough: Bring water, sugar, syrup and puree to boil over medium high heat.
  • Reduce heat; stir in Masa Harina.
  • Simmer 10 minutes.
  • Stir in remaining ingredients.
  • Mixture should roll into a ball without sticking to your fingers.
  • Spread pink dough onto husks, which have been softened in hot water.
  • Leave a margin at each side.
  • Place 1 to 2 teaspoons of strawberry pie filling in a line through middle of dough.
  • Fold in both sides and press seam together, making sure strawberry filling stays completely inside the dough.
  • Leave ends open.
  • Roll husk and tie ends tightly.
  • Steam for 45 minutes to 1 1/2 hours depending on thickness.
  • Tamales will come easily off the husk and have a spongy texture when cooked.
  • Cream Sauce: Whip cream.
  • Slowly add sour cream and continue whipping until stiff peak stage.
  • Add remaining ingredients. Chill until ready to serve.
  • When ready to serve, dollop cream sauce on cooled sweet tamales.
  • Top with strawberries.

Nutrition Facts : Calories 58, Fat 2.7, SaturatedFat 1.6, Cholesterol 6.8, Sodium 9.1, Carbohydrate 8.1, Fiber 0.2, Sugar 4.7, Protein 0.6

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