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.
3/4 cup strained blackberry puree
1/2 cup granulated sugar
1/2 tablespoon maple syrup or molasses
cup blue corn Masa Harina
2 tablespoons softened butter
1 teaspoon fresh lemon
8 large dry husks, or 10-inch aluminum foil squares
1/2 cup finely chopped pecans or black walnuts
2 tablespoons maple candy rolled into crumbs or 2 tablespoons almond paste
3/4 cup sour cream, do not use yoghurt
1 teaspoon vanilla extract
1 teaspoon almond extract
fresh blackberries, de-stemmed and washed
2 tablespoons granulated sugar
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,
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.
While steaming, whip cream, starting with whipping cream and adding sour
cream, form soft peaks, add sugar and flavorings.
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
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