Blueberry Dessert Tamales Recipe 385 Food

BLUEBERRY DESSERT TAMALES RECIPE - (3.8/5)

Steps:

• Turn on broiler. Cut away stems and thick edges of banana leaves, then cut into about 20 (8-by-10-inch) rectangles. Berry mixture: In a medium saucepan over medium heat, melt ¼ cup butter, then stir in 1 cup sugar, cinnamon, blueberries and raisins. Cook, stirring occasionally, until ingredients have melded but berries still hold some of their shape, 8-10 minutes. Set berry mixture aside and let cool. Masa dough: In a large bowl, thoroughly blend masa flour, baking powder and remaining sugar with a wooden spoon. Melt remaining butter and add to mixture along with 3 cups water. Knead with your hands to make a soft dough, adding a little more water if it feels too stiff. Add berry mixture and knead into dough. Assembly: Using tongs, hold one banana leaf rectangle directly over an open flame or hot burner for about 10 seconds on each side or until it turns bright green. (Don't let leaf heat any longer or it will become brittle.) Place leaf, smooth side up, on work surface. Place a generous ⅓ cup of dough in center of each leaf and flatten to a thickness of about ¼ inch. Repeat with remaining banana leaves and filling. Fold tamales: Fold the long sides of the leaf to enclose dough, overlapping edges to make a snug package. Then fold the ends over on the seam side and rest the tamale on top of the folded ends so that its weight holds the package together. Cook tamales: Set a steamer basket in a large, lidded pot and fill bottom of pot with just enough water to come nearly to bottom of steamer without touching it. Line bottom of basket with leftover banana leaves. Arrange tamales horizontally in basket in layers. Cover pot, bring water to a boil, then reduce heat and simmer 50 minutes. Remove from heat and let tamales rest 5 minutes. To serve, set tamale packets on plates, unwrap and top with a dollop of whipped cream or a scoop of ice cream. Cook's note: Banana leaves can be found at Asian or Hispanic markets or if lucky enough your back yard. These tamales can also be rolled in corn shucks that have been soaked in warm water until pliable.

SWEET DESSERT TAMALES

Steps:

• To prepare the filling, place the pine nuts in a hot, dry skillet, toast over medium heat for 4 to 5 minutes, stirring occasionally, until lightly browned; set aside.
• Place the butter, baking powder, salt, honey, and brown sugar in the bowl of an electric mixer fitted with a paddle attachment.
• Cream on high speed until light and smooth, about 5 minutes.
• Add the masa harina and turn down the speed to low.
• Add the milk, canela, raisins, dried cherries, dried apricots, candied papaya, orange zest, and toasted pine nuts and mix until a firm dough forms.
• Work the dough by hand for about 1 minute, until the dough is thoroughly mixed.
• Divide into 8 equal pieces.
• Drain corn husks and shake dry.
• Tear 16 thin strips (about 1/8 inch wide) from 2 husks and set aside for tying the tamales.
• Lay out the remaining 8 corn husks.
• Take a portion of the dough, place in a corn husk and spread out evenly, leaving about 1-1/2 inches of exposed corn husk at each end and 3/4 inch at each side.
• Bring the sides of the corn husk together, folding the dough; tuck one side of the husk under the other and roll up the tamale so the dough is completely enclosed inside the husk.
• Twist each end and tie with the reserved strips of corn husk.
• Repeat for the remaining tamales.
• Steam the tamales for 30 to 35 minutes over lightly boiling water, adding more boiling water as needed.
• The tamales are done when they feel firm to the touch but are not hard and the dough comes away easily from the husk.

SWEET APPLE DESSERT TAMALES

Steps:

• Soak cornhusks in hot water at least 2 hours or over night before preparation.
• For filling, combine sugar, cinnamon and nutmeg.
• Pare apples and chop into bite sized pieces.
• Put apples in a large bowl and sprinkle with cinnamon and sugar as you add the apples.
• When you have 8 cups, put apples, water and butter into a saucepan.
• Cover and cook over low to medium heat, stirring once or twice, for 15-20 minutes or until apples are tender.
• For the masa, puree half the cinnamon apples in a food processor, reserving the remaining apples for the filling.
• With an electric mixer, beat cream cheese, butter, baking powder, salt and sugar on medium high speed until light and fluffy, about 2 to 3 minutes. Combine 1 cup of warm apple juice with 1 cup instant masa mix until just combined.
• Add half of the combined masa to butter mixture on medium speed until just incorporated. Add remaining masa mix and mix until just combined. Slowly add the pureed cinnamon apple to masa mixing on medium speed.
• The masa mix should have the appearance of cake batter. If not add additional apple juice or water.
• Refrigerate covered 15-20 minutes.
• Mix together the remaining cinnamon apples, golden raisins and walnuts.
• To assemble, lay out a few drained cornhusks. Add 1/4 cup tamale batter to the center of the cornhusks (roughly 2" from the square end and 1 1/2" from the tapered end) leaving a 1/2" on both sides and spread it out.
• Place a tablespoon of filling in the center of the masa. Roll one side inward forming a roll of masa around the filling, the roll other side together.
• Twist each end in opposite directions forming a tight cylindrical tube and tie the ends with a 1/4" strips torn from soaked cornhusks.
• Place tamales between two slightly moistened towels as they are formed to prevent them from drying out.
• To Steam: Line steamer bottom with cornhusks, place tamales in single layer and cover with slightly moist towel. Steam for about 25 minutes and allow to rest for 15 minutes more in the steamer for masa to set up prior to serving. When first finished steaming, they are the consistency of polenta of cream of wheat. As it "sets" it will firm up.
• Optional: Top with a scoop of ice cream and drizzle the hot tamales with caramel sauce.