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May. 27th, 2013 06:18 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverlandSumatran Tiger
Sweet Tamales
4 ounces dried corn husks (about 32 husks)
1 1/4 cups masa harina
2 golden delicious apples peeled, cored and coarsely chopped
1/3 cup raisins
1 cup and 1 tbsp sugar
2 tsp ground cinnamon
1 tsp vanilla
1/2 cup vegetable shortening
1 tsp baking powder
1/4 tsp salt
Separate husks and soak in a large bowl of hot water until pliable, about 1 hour. Put masa harina into a medium bowl and add 1 1/4 cups boiling water and beat with a wooden spoon until smooth. Cover dough with plastic wrap and set aside to cool to room temperature, about 1 hour. Place rains, apples, 5 tbsp sugar, 1 tsp cinnamon and 3 cups of water into a medium pot and simmer over medium heat for about 30 minutes. Strain leaving 1 cup of the cooking liquid. Transfer fruit to a bowl and mash with a fork. Then add vanilla. Set aside fruit and cooking liquid to cool completely. Beat the vegetable shortening in a large bowl with electric mixer on medium speed until fluffy, about 2 minutes. Add masa dough and remaining sugar and cinnamon and beat until smooth, about 1 minute. Gradually add 3/4-1 cup of saved cooking liquid while continuing to beat mixture until it reaches the consistency of a thick cake batter. Add baking powder and salt and beat masa dough about 1 minute more. Drain the husks. Tear 8 husks lengthwise into 48 thin strips and set aside. Place 24 husks, concave side up, on work surface. Place 2 tbsp of masa dough into the center of each husk and spoon 1 heaping tsp of mashed fruit in the center of the masa. Fold long sides over the filling and then tie the ends of the tamale shut with the husk strips. Repeat process to make 24 tamales. As you make each tamales. place them upright leaning one against the other in the top of a steamer. Place steamer over a pot of simmering water over medium heat, cover, and steam husks until husks separate from filling easily, about 1 hour. Allow to stand for about 15 minutes before serving.
Makes 24 tamales.
Sweet Tamales
4 ounces dried corn husks (about 32 husks)
1 1/4 cups masa harina
2 golden delicious apples peeled, cored and coarsely chopped
1/3 cup raisins
1 cup and 1 tbsp sugar
2 tsp ground cinnamon
1 tsp vanilla
1/2 cup vegetable shortening
1 tsp baking powder
1/4 tsp salt
Separate husks and soak in a large bowl of hot water until pliable, about 1 hour. Put masa harina into a medium bowl and add 1 1/4 cups boiling water and beat with a wooden spoon until smooth. Cover dough with plastic wrap and set aside to cool to room temperature, about 1 hour. Place rains, apples, 5 tbsp sugar, 1 tsp cinnamon and 3 cups of water into a medium pot and simmer over medium heat for about 30 minutes. Strain leaving 1 cup of the cooking liquid. Transfer fruit to a bowl and mash with a fork. Then add vanilla. Set aside fruit and cooking liquid to cool completely. Beat the vegetable shortening in a large bowl with electric mixer on medium speed until fluffy, about 2 minutes. Add masa dough and remaining sugar and cinnamon and beat until smooth, about 1 minute. Gradually add 3/4-1 cup of saved cooking liquid while continuing to beat mixture until it reaches the consistency of a thick cake batter. Add baking powder and salt and beat masa dough about 1 minute more. Drain the husks. Tear 8 husks lengthwise into 48 thin strips and set aside. Place 24 husks, concave side up, on work surface. Place 2 tbsp of masa dough into the center of each husk and spoon 1 heaping tsp of mashed fruit in the center of the masa. Fold long sides over the filling and then tie the ends of the tamale shut with the husk strips. Repeat process to make 24 tamales. As you make each tamales. place them upright leaning one against the other in the top of a steamer. Place steamer over a pot of simmering water over medium heat, cover, and steam husks until husks separate from filling easily, about 1 hour. Allow to stand for about 15 minutes before serving.
Makes 24 tamales.
