PIÑA COLADA TAMALES
Ingredients:
1/2 C. dried banana chips
1/4 C. slivered almonds
1/4 C. sweetened coconut flakes
22 corn husks, soaked
Masa dough for sweet tamales
2 C. fresh pineapple chunks
1/2 C. fruit juice
1 T. brown sugar
1/2 C. whipped cream, optional
1 T. lime zest
Use a food processor to finely chop the dried banana; combine the
banana, almonds and coconut in a bowl. Use 2 husks to make narrow strips
for tying the tamales. Take about 1 cup of the pineapple and purée it
with the fruit juice and brown sugar.
Masa for Sweet Tamales
1/2 C. packed brown sugar
1/2 C. vegetable shortening
2 C. Masa Harina
1/2 tsp. salt
3/4 C. fruit juice, milk or soymilk
1 tsp. baking powder
Cream the shortening and sugar.
In a separate bowl, mix together the masa and salt.
Alternately add the masa and juice to the creamed shortening to make a
firm dough; beat in the baking powder last.
Assembly
Spread 1 tablespoon filling in the center of a husk; sprinkle 1 to 2
teaspoons of the banana/almond mixture over the dough and press a
pineapple chunk into the dough. Spread another tablespoon of the dough
over the the filling and fold and tie the tamale. Steam for about 1 hour
15 minutes.
To serve, open the tamale and top with sauce, whipped cream and lime
zest.
B-man
