Pineapple & Raisin Sweet Tamales
1 (8 oz.) pkg. tamale corn husks
1 (16 oz.) pkg. Hill Country Fare Pineapple Chunks, chopped
1 (6 oz.) can H-E-B Frozen Guava or Mango Nectar, prepared
3 1/3 cups Hill Country Fare Corn Masa For Tamales
1 1/3 tsp. butter, softened
2 teaspoons baking powder
1 cup raisins, dried cranberries or fruit bites
Cover cornhusks in hot water until soft (about 30 minutes to 1 hour).
Combine pineapple chunks and frozen fruit in a microwave safe bowl and
heat for 2 minutes on High power or until fruit is thawed. Place pine
apple and nectar mixture in a food processor or blender bowl and blend
for 1 minute or until chunks form a smooth sauce. Add 1/2 cup water t
o pineapple sauce to make 3 cups total pineapple sauce mixture.
Using a large mixing bowl and electric mixer on medium speed, blend co
rn Masa, butter, baking powder and prepared pineapple sauce and mix un
til masa batter feels like mash potatoes and has a light and fluffy te
xture (about 2 minutes). If you have a small electric mixer, divide th
e masa recipe in half for easier mixing. Set masa mixture aside.
Tamale Assembly: Place 2 Tablespoons masa mixture on the smooth side o
f the softened cornhusk and spread into a 3x3-inch square (on the squa
re base of husk). Place one teaspoon of chopped dried fruit down the c
enter of the masa. Roll the cornhusk lengthwise from right to left. Fo
ld the tamale tail end under and place on tray with folded end on bott
om. When 2 dozen tamales are completed, cover and place in refrigerato
r. When all tamales are made, you can either place them into gallon zi
pper bags to freeze or you can steam them.
Steaming Tamales: Use a vegetable steamer or pasta pot or electric ste
amer. Fill steamer pot with 2 cups of water or amount recommended by m
anufacturer. Place tamales, open end up, in steamer basket and arrange
so that the steamer basket is full (don’t crowd as tamales will expan
d). Cover tamales with leftover shucks to retain steam. Bring water in
steamer pot to a boil, cover and reduce heat to medium low. Cook tama
les for one hour and 15 minutes and check water level often. Cook tama
les until masa pulls away from shuck. Serve these tamales hot or warm.
No Nutritional Information Available
No Source Information Available