Prep 20 mins
Cook 1 hr 15 mins
Sweet tamales, good for breakfast!
- 1⁄2 cup dried banana pieces
- 1⁄4 cup slivered almonds
- 1⁄4 cup sweetened flaked coconut
- 22 corn husks, soaked
- 2 cups fresh pineapple chunks
- 1⁄2 cup fruit juice
- 1 tablespoon brown sugar
- 1⁄2 cup whipped cream (optional)
- 1 tablespoon lime zest
Masa for Sweet Tamales
- 1⁄2 cup packed brown sugar
- 1⁄2 cup vegetable shortening
- 2 cups masa harina
- 1⁄2 teaspoon salt
- 3⁄4 cup fruit juice or 3⁄4 cup milk or 3⁄4 cup soymilk
- 1 teaspoon baking powder
- Use a food processor to finely chop the dried banana; combine the banana, almonds and coconut in a bowl.
- Use 2 husks to make strips for tying the tamales.
- Take about 1 cup of the pineapple and puree it with the fruit juice and brown sugar.
- 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.
This was the sweet oddball in my recent tamale-making frenzy, but I wanted to see if they were as good as they sounded (they were!) so I could take the recipe to my cousins-in-law when we visit them for Thanksgiving. I couldn't find my slivered almonds (I know I bought them for this, but I lost them somewhere!), so I just gave up almond-hunting and used chopped walnuts instead. Sticking with the pineapple theme, I used pineapple juice for both the pineapple sauce and the masa. I was a little confused at first, because the recipe doesn't specify what the pureed pineapple/fruit juice/sugar is for, but I was assuming that it was the sauce that you mentioned in the end of the instructions. Once I determined that's what it was for, I poured it into a saucepan, added a bit of cinnamon and some Mexican vanilla extract, then warmed it up (which smelled so good I wanted to stick my nose in the pan lol). For the assembly of the tamales, I tried your stated method, but I found it to be a lot more labor-intensive than the assembly method I normally use (that, and the amounts stated were just way too small for my corn husks), so I just started putting them together my usual way (medium cookie scoop of masa, spread out, filled with a small cookie scoop of filling mixture, some chopped pineapple, then folded). I really enjoyed these! I think that the next time I make them, I might double the sauce so I'll have enough to put some sauce inside the tamales as well as serve it over them. The flavor was excellent, but I found them to be a teensy bit dry for my tastes due to lack of moisture in the filling (personal preference, I just like tamales with wetter fillings). That being said, I definitely think they could be brought to full five-star status by having a bit of sauce in the filling. Now that I've developed a taste for sweet tamales as well as the savory ones, my next planned tamale endeavor is your Tamales de Fresa (that one caught my eye, too). Thanks for posting and expanding my tamal arsenal lol!