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Pina Colada Tamales

RG

These are breakfast or dessert tamales.

Ingredients

Filling

  • 1/2 cup dried banana chips
  • 1/4 cup slivered almonds
  • 1/4 cup sweetened coconut flakes
  • 22 corn husks, soaked
  • Masa dough for sweet tamales
  • 2 cups fresh pineapple chunks
  • 1/2 cup fruit juice
  • 1 tablespoon brown sugar
  • 1/2 cup whipped cream (optional)
  • 1 tablespoon lime zest

Masa for Sweet Tamales

  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable shortening
  • 2 cups Masa Harina
  • 1/2 teaspoon salt
  • 3/4 cup fruit juice, milk, or soymilk
  • 1 teaspoon baking powder

Instructions

  1. Filling: 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. Masa for Sweet Tamales: 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. Spread another tablespoon of the dough over the the filling and fold and tie the tamale. Steam for about 1 hour 15 minutes.
  8. To Serve: Open the tamale and top with sauce, whipped cream and lime zest.

Serving size: 20

Source: Vegetarian Times - October 1996




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