Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pineapple, Pecan and Coconut-Rum Tamales
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- Level: Intermediate
- Total: 2 hr 40 min
- Prep: 1 hr 40 min
- Cook: 1 hr
- Yield: 18 tamales
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 653
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 117 g
- Dietary Fiber
- 11 g
- Sugar
- 14 g
- Protein
- 13 g
- Cholesterol
- 24 mg
- Sodium
- 492 mg
Who can resist caramelized pineapples nestled in a cinnamon-vanilla masa dough? While this Mexican favorite is typically made savory, this dish is proof that the sweet version can be every bit as beloved.
- Level: Intermediate
- Total: 2 hr 40 min
- Prep: 1 hr 40 min
- Cook: 1 hr
- Yield: 18 tamales
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 653
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 117 g
- Dietary Fiber
- 11 g
- Sugar
- 14 g
- Protein
- 13 g
- Cholesterol
- 24 mg
- Sodium
- 492 mg
Ingredients
Directions
- Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
- Meanwhile, make the dough: Mix the masa harina and 1 teaspoon salt in the bowl of a stand mixer. Add 10 tablespoons butter and 3/4 cup warm water and mix with the paddle attachment until combined. Add the granulated sugar, 1/4 cup brown sugar, the almond and vanilla extracts and ground cinnamon; mix until combined, about 1 more minute. Cover and refrigerate.
- Make the filling: Simmer 1/2 cup water and the cinnamon stick in a saucepan until slightly reduced, about 10 minutes. Melt the remaining 4 tablespoons butter in a skillet over medium-high heat. Add the remaining 2 tablespoons brown sugar and cook, stirring to dissolve, about 1 minute. Add the pineapple, honey and cinnamon water, including the cinnamon stick; cook, stirring, until the mixture is almost dry, about 5 minutes.
- Remove the pan from the heat. Add the rum, then return to medium heat. Tilt the pan so the rum ignites (or hold a lit match near the sauce to ignite it). Cook until the pineapple is slightly caramelized, about 3 minutes. Stir in the pecans; set aside to cool.
- Drain the husks and pat dry. Tear each husk lengthwise into a 3 1/2-inch-wide piece. Tear some of the excess husks into 18 thin strips for ties; reserve the husk scraps. Lay the 3 1/2-inch-wide husks on a clean surface. Starting 1/2 inch from the wide end, spread 1 tablespoon of the dough down a husk, leaving a 1/2-inch border on the sides. Spoon 1 tablespoon of the pineapple filling down the center of the dough. Roll lengthwise into a tight cylinder. Fold up the narrow end; tie with a strip of corn husk to secure. Repeat with the remaining husks, dough and filling.
- Set a steamer basket in a large pot filled with 1 to 2 inches of water. Set a small bowl upside down in the basket, then arrange the tamales standing up in the steamer, folded-side down, leaning against the bowl. Cover with husk scraps, then lay a damp kitchen towel on top. Bring the water to a boil over medium-high heat, cover and steam until the tamales pull away from the husks, about 40 minutes. Remove from the steamer and let cool slightly before unwrapping.
