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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Sweet tamales, good for breakfast! Ingredients:
1/2 cup dried banana pieces |
1/4 cup slivered almonds |
1/4 cup sweetened flaked coconut |
22 corn husks, soaked |
2 cups fresh pineapple chunks |
1/2 cup fruit juice |
1 tablespoon brown sugar |
1/2 cup whipped cream (optional) |
1 tablespoon lime zest |
1/2 cup packed brown sugar |
1/2 cup vegetable shortening |
2 cups masa harina |
1/2 teaspoon salt |
3/4 cup fruit juice or 3/4 cup milk or 3/4 cup soymilk |
1 teaspoon baking powder |
Directions:
1. Use a food processor to finely chop the dried banana; combine the banana, almonds and coconut in a bowl.
2. Use 2 husks to make strips for tying the tamales.
3. Take about 1 cup of the pineapple and puree it with the fruit juice and brown sugar.
4. Cream the shortening and sugar.
5. In a separate bowl, mix together the masa and salt.
6. Alternately add the masa and juice to the creamed shortening to make a firm dough; beat in the baking powder last.
7. Assembly: Spread 1 tablespoon filling in the center of a husk; sprinkle 1 to 2 teaspoons of the banana/almond mixture over the dough and press a pineapple chunk into the dough.
8. Spread another tablespoon of the dough over the the filling and fold and tie the tamale.
9. Steam for about 1 hour 15 minutes.
10. To Serve: Open the tamale and top with sauce, whipped cream, and lime zest.
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