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My Sweet Tamales Tamales are one of the favorite Mexican typical dishes. They can be made in so many different styles, depending on the state, or even country because in South America, they are also made. In the United States, they are also made and served so differently than in Mexico. Nevertheless, they are really delicious. Sweet tamales are normally served after the ones made with chile. I find them not difficult to make but, it does take time and certain specifications must be followed to really make the best tamales. I hope that some of you will get to make them someday. Cooking brings families closer. Enjoy!! SWEET TAMALES Ingredients: The dough or masa will be almost the same for all of the other variation of tamales. Basic Ingredients for the masa, or dough: 2 lbs of corn flour for tortillas MASECA (Yields 25 to 35 tamales) 1 lb. of lard (pork or vegetal) 1 lb. of sugar 2 teaspoons of baking powder 1 1/2 cups of milk 1 cup of water 1 dash of salt 1 cup of raisins 1 cup of pecans cut in small pieces 1 cup of your favorite dry fruits (diced) The "Visnaga" or dry cactus fruit is the best one. It could possibly be found at a Mexican supermarket but, any other dry fruits may be used, like pineapple, apricots, or dates. 1 large package of corn husks (Soak them for 1 hour)in the large plastic container. Strain them and pat dry them with a paper towel. A large steamer 1 Tongs A large plastic container to soak the corn husks. 1 Kitchen Aid Mixer In the mixer, start to soften the lard, or cream it. Add the dash of salt, the masa flour, the baking powder, the milk, and the water. All ingredients are slowly integrated. Add the sugar to the corn dough. Mix it very well until the dough is fluffy. The dough or masa, will be ready once you form a small ball and put it in a glass of water. If it floats, the masa is ready. Add the raisins, the pecans and the dry fruits to the masa while still using the mixer. Take a corn husk and using a spreading spoon spread the masa in the corn husk on the wider part of the husk from side to side of the corn husk and roll it. Then fold the tamal in half. In the steamer, at the bottom of it, place some corn husks and add sufficient water so you can steam the tamales. One by one, place the tamales in the steamer. The open side of the tamal where you can see the masa, has to be put in the steamer side up. On top of the tamales ready to be steamed, place some more corn husks to cover them. Put the lid on the steamer. Steam them for one hour and 15 minutes. The tamales will be ready once you take one out, and the masa is already firm in the tamal. Use the tongs to take out the tamales. Do not burn yourself with the steam. Carefully take the tamales out one by one. Strawberry Tamales, (Do not use the cup of water) 1 1/2 lbs. of fresh strawberries. Use the basic ingredients to prepare the masa, blend the milk and the water in the blender with the strawberries and the sugar. Add the strawberries in the dough until well mixed. Follow the same procedure to make the tamales. Pineapple and coconut tamales. Use the syrup of the pineapple instead of the milk. 1 lbs of grated coconut 1 large can of pineapple cut is small pieces 32 oz. Chocolate Tamales with pecans. 1 cup of cocoa and 1 cup of pecans cut in small pieces. I truly believe that those of you who dare make these tamales, will really like them. Tamales are enjoyed with ATOLE, a delicious drink. It can be made with chocolate, or with guavas, or guayabas. Atole de Guayaba. 1 gallon of milk 1/2 gallon of water 10 guayabas 3 teaspoons of corn starch 2 cups of sugar Wash the guayabas. Blend the guayabas with the sugar in the blender with as much milk as the blender can hold. Use a strainer to remove the guava seeds. Use a large pot to pour the guavas blended with the milk and sugar. Add the rest of the milk. Start heating the guava mixture at a low heat. In a pitcher, disolve the 3 teaspoons of corn starch in the water, and add to the guava mixture. Use a wooden spoon and keep on stirring the atole to kepp it from sticking. Serve hot. |
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