Sweet Tamales With Yams And Pecans Recipes

CANDIED YAMS WITH PECANS

Steps:

• Bring a large pot of lightly salted water to a boil. Add yams and cook, stirring occasionally, until tender, 12 to 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Drain and transfer to a bowl with butter, 4 tablespoons brown sugar, cream, and 1/2 teaspoon cinnamon. Mash until all ingredients are incorporated and butter is melted. Transfer to a casserole dish and sprinkle with remaining brown sugar and cinnamon. Arrange pecans and marshmallows over the top.
• Bake in the preheated oven for 20 minutes.

SWEET TAMALES WITH YAMS AND PECANS

Steps:

• Place yam in a steamer basket and steam for 15 minutes or until very tender; mash with brown sugar and 2 tablespoons butter; set aside.
• Place masa, remaining butter, cinnamon, baking powder and salt in a medium bowl. Using an electric mixer, beat in enough broth to make a soft dough. Lightly stir in yam mixture and pecans, leaving some small chunks of yam and taking care not to overmix.
• Spoon about 1/4 to 1/2 cup of mixture in the center of each corn husk, depending on how large you want them to be. Fold in sides, then tie the ends with small strips of corn husk. (Go ahead and make a square knot on each end--when they are cooked, the knotted strip slips right off the ends.).
• Place in a steamer basket and cook, covered, for 1 hour. Remove from heat and let stand for 10 minutes before serving with Chipotle Cream.
• For Chipotle Cream: Stir together sour cream and minced canned chipotle pepper. Add more adobo sauce to taste.
• Chef tip: For a great appetizer, make these in mini size. Spoon about 1 tablespoon of yam mixture into a smaller piece of corn husk; steam for only 30 minutes.

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.

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 TAMALES WITH PINEAPPLE AND COCONUT

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
• Combine pineapple, water, and sugar in a saucepan and cook over medium heat until pineapple is very soft, 7 to 10 minutes. Drain.
• Mix masa dough with butter and baking powder in a bowl until well combined. Add cooked pineapple, coconut, and raisins; knead into a smooth dough.
• Select 1 wide corn husk or 2 small ones. Spread about 1 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 45 minutes. Let tamales stand for 15 minutes before serving.