About us
Advertising
Articles/Recipes
Español
Free subscription
Posters/Books/Video Restaurant supply directory
El Restaurante Mexicano
Buyer's Guide 2003
|
Tamales Dulces (Sweet Tamales) Makes 24 tamales | |||
| The dough: | |||
| 1-1/2 | c. butter | ||
| 1-1/2 | c. sugar | ||
| 2-1/4 | lbs. fresh masa, or masa prepared with masa harina | ||
| 1 | c. rice flour | ||
| 1-1/2 | c. water | ||
| Red food coloring | |||
|
Cream butter and sugar until light and fluffy. Mix rice flour with masa, adding water until dough is well mixed. Add beaten butter-sugar mixture to dough, beating after each addition until dough is light and fluffy. Add red food coloring if desired. | |||
Recipe from Karen Hursh Graber, Mexico Connect (mexconnect.com)
| The filling: | |||
| 1 | t. cinnamon | ||
| 1 | c. sugar | ||
| 1 | c. raisins | ||
| 1 | c. finely chopped almonds | ||
| 1/2 | c. sweet cream | ||
| Mix all ingredients. | |||
| The corn husk wrappers: | |||
| 2 | bunches dried corn husks | ||
|
Place in warm water to cover, soak for several hours or overnight. Remove, drain and pat dry. Trim pointed ends. Lay 2 corn husks side by side lengthwise, overlapping by about 1 inch. Spread about 2 tablespoons of dough down center of overlapping husks, leaving top, bottom and sides bare for wrapping. Spread about 1 tablespoon of filling over dough; fold both lengthwise sides of husks over dough and filling so they overlap. Fold 2 remaining sides toward center, forming a little package. Secure by tying a strip of cornhusk around each tamal. Steam 1 to 2 hours. Test for doneness (husk separates easily from dough and dough is firm).
| |||
|
|
|
|
