Sweet tamale recipes wanted; the more the better.?!
Traditional Sweet Tamale Recipe
2 pounds prepared masa without salt
2 cups sugar or to taste
1 tablespoon cinnamon
1-2 cups raisins, plumped in water
1 cup coarsely chopped pecans, walnuts or pine nuts (optional)
30-40 dried corn husks, cleaned of debris and soaked in warm water until pliable (about 20 minutes)
Mix sugar and cinnamon into masa by hand. It's messy but efficient. Taste dough for sweetness. Add more sugar if necessary. The masa will lose some sweetness during the cooking process. Be careful about adding more cinnamon, as cinnamon will turn the tamales dark during cooking.
Drain raisins. Mix raisins and nuts into masa dough.
Scoop about 2 tablespoons masa and place in center on the smooth side of 1 corn husk. Fold sides and bottom in. Tie with a strip of corn husk or string, if you like, or just leave folded. Repeat with remaining corn husks and filling.
Cook tamales in a tamale steamer or in a conventional steamer. Line tray or basket with corn husks; place tamales on top. The tamales should not come in contact with the water. To prevent steamer from drying out, put a coin in the bottom of the steamer. You will hear it clinking as long as there is boiling water in the steamer. Steam tamales about 1 hour. They are done when masa no longer sticks to the corn husks when tamales are unrolled.
Yield: 30 tamales
Prep Time: 1-2 hours
Cook Time: 1 hour
Answers: Mexican Tamale Recipes
Traditional Sweet Tamale Recipe
2 pounds prepared masa without salt
2 cups sugar or to taste
1 tablespoon cinnamon
1-2 cups raisins, plumped in water
1 cup coarsely chopped pecans, walnuts or pine nuts (optional)
30-40 dried corn husks, cleaned of debris and soaked in warm water until pliable (about 20 minutes)
Mix sugar and cinnamon into masa by hand. It's messy but efficient. Taste dough for sweetness. Add more sugar if necessary. The masa will lose some sweetness during the cooking process. Be careful about adding more cinnamon, as cinnamon will turn the tamales dark during cooking.
Drain raisins. Mix raisins and nuts into masa dough.
Scoop about 2 tablespoons masa and place in center on the smooth side of 1 corn husk. Fold sides and bottom in. Tie with a strip of corn husk or string, if you like, or just leave folded. Repeat with remaining corn husks and filling.
Cook tamales in a tamale steamer or in a conventional steamer. Line tray or basket with corn husks; place tamales on top. The tamales should not come in contact with the water. To prevent steamer from drying out, put a coin in the bottom of the steamer. You will hear it clinking as long as there is boiling water in the steamer. Steam tamales about 1 hour. They are done when masa no longer sticks to the corn husks when tamales are unrolled.
Yield: 30 tamales
Prep Time: 1-2 hours
Cook Time: 1 hour
HI Viky why don't you go to any Mexican store most of them sell the doug ready for it . You just have to add what you like the most pine apple , pecans or plane sugar.
Sweet Corn Tamale Cakes the Cheesecake Factory Copycat
1 hour | 30 min prep | SERVES 4
Ingredients
Salsa Verde
2 tomatillos , chopped
4 ounces mild green chilies
1 green onion
2 tablespoons fresh cilantro
1 1/4 teaspoons granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 pinch ground black pepper
For Southwestern Sauce
1/2 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
3/4 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 pinch cayenne pepper
1 pinch onion powder
1 dash salt
1 dash garlic powder
For Tomato Salsa
1 medium tomato
1 tablespoon Spanish onions
1 tablespoon fresh cilantro , minced
1/4 teaspoon lime juice
1/2 small jalapeno , minced
1 dash salt
1 dash ground black pepper
For Cakes
1 1/2 cups frozen sweet corn
1/2 cup butter , softened
3 tablespoons sugar
1 pinch salt
1/2 cup masa harina flour (corn flour)
2 tablespoons all-purpose flour
For Garnish
1/4 cup sour cream
1/2 avocado , chopped
2 tablespoons cilantro , coarsely chopped
Directions
1Prepare salsa verde. Combine and Blend.
2Prepare tomato salsa. Combine and Chill.
3Prepare southwestern sauce. Combine and Chill.
4Preheat oven to 400°F.
5Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well. Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand. Measure 1/2 cup portions of the mixture and form it into 3" wide patties with your hands. Arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned. Assemble. Add Garnish