Print Recipe

Sweet Blackberry Blue Corn Tamales

Try to get blue corn Masa Harina for this; white or yellow will do, but blue looks prettier. Don't use ordinary corn meal; Masa Harina is treated with lime water and cooks differently. If you have dried corn husks, you can steam the tamales in them, otherwise use aluminum foil.

Ingredients

Tamale Dough

Topping

Instructions

  1. Bring puree, water, sugar and molasses to a boil. Whisk in Masa Harina and stir mixture over low heat at a slow-popping bubble for 10 minutes. Stir in butter and lemon juice off heat. Mixture should be a firm, dry dough. not sticky, not crumbly.
  2. Roll and pat dough into 8 squares on the foil or husks, leaving 1-inch edge margin at the sides and slightly more at the ends (to tie up or twist-fold closed). Use about 4 tablespoons per tamale. The dough should be about 1/2 inch thick or less. Now lay out a row of filling along the long center of the tamale (parallel to long sides of husk if used). Fold up each edge around it to meet in the middle - a fat rectangle, rather than a roll - and press edges of tamale closed at ends and top. Fold up and tie husk ends (if using), or fold up and seal shut foil. Steam tamales for 10 minutes in a steamer or wok.
  3. While steaming, whip cream, starting with whipping cream and adding sour cream, form soft peaks, add sugar and flavorings.
  4. Remove tamales, cool slightly, open them up and put on large serving plates. Pour a little juice from berries (if some has formed) over each tamale, top with some berries (1/4 cup each) and the cream, saving a few berries to garnish each dish.

Other Southwestern tamale recipes you may like...

Sweet Pineapple Tamales
New Mexican Pork Tamales
Chipotle Beef Tamales
Raspberry Tamales


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.