SWEET RAISIN TAMALES RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 0 minutes
Prep time: 0 minutes
Cook time: 0 minutes
Yield: about 1 dozen.
|1-1/2 cups water|
|1 cinnamon stick|
|5 whole cloves|
|8 ounces piloncillo or 1 cup packed dark brown sugar|
|TAMALE MASA (dough):|
|1/2 pound lard|
|1/2 teaspoon baking powder|
|1/2 teaspoon salt|
|1 pound fresh ground masa (unprepared) for tamales|
|1/2 cup piloncillo syrup|
|3/4 cup raisins (soaked in water for 30 minutes and drained)|
|About 12 corn husks (ojas)|
- PILONCILLO SYRUP:, Bring water with cinnamon stick and cloves to a boil; remove from heat, cover, and let steep for 1/2 hour. On low heat, add the piloncillo and let melt. Remove from heat, cover, and let cool. Discard cinnamon stick and cloves., MAKE TAMALE MASA:, Place lard in a large stand mixer with a flat beater and mix until fluffy, scraping sides so the lard stays in the center of the mixing bowl. Add the baking powder and salt and mix all together., Add the masa and mix until combined. Slowly add the cooled syrup and fold the raisins into the masa mixture until combined., PREPARE CORN HUSKS (OJAS):, Soak corn husks in water for an hour before using. Rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using., SPREAD MASA:, Place the wide end of the husk on the palm of your hand. The narrow end is at the top. Starting at the middle of the husk, with the back of a spoon, spread 2 tablespoons of the masa in a rectangle or oval shape, using a downward motion toward the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk., FILL CORN HUSKS:, Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it’s a snug closure so the tamale will not open during steaming. Secure by tying a thin strip of corn husk around the tamale. This will keep the tamale from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded., STEAM TAMALES:, Use a deep pot or tamale steamer to steam the tamales. If using a tamale steamer, fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright with folds against the sides of the other tamales to keep them from unfolding. Cover pot with a tight fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 1 to 1½ hours. Keep lid on tightly. To test for doneness, place one tamale on a plate and take off the corn husk. If it comes off without sticking to the tamale, they’re done.
Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
SWEET TAMALES RECIPE – FOOD.COM
Total time: 2 hours 30 minutes
Prep time: 30 minutes
Cook time: 2 hours
Yield: 18 tamales, 6-8 serving(s)
|banana leaves or corn husk|
|1/2 cup rum|
|1/2 cup dark raisin|
|1/2 cup white raisins|
|2/3 cup vegetable shortening|
|2/3 cup sugar|
|2 cups masa harina|
|1 cup milk|
|1 cup coconut milk|
|1 teaspoon baking powder|
|1 teaspoon salt|
|1 teaspoon cinnamon|
|3/4 cup unsalted butter, melted|
- If using corn husks, soak in warm water for a 1/2 hour until pliable and then drain. If using banana leaves, Defrost the banana leaves overnight in the refrigerator if frozen, and cut off any hard sections or sections with holes. Cut the leaves into unbroken 12 inch pieces. If the leaves are pliable, proceed with the recipe. If not steam the banana leaves in the top of a double boiler until soft and pliable, 20 to 30 minutes. Set aside until ready to assemble the tamales.
- In a small saucepan gently heat the rum. Place the raisins in a small bowl and cover with the warm rum. Let the raisins soak and absorb the rum while you prepare the masa.
- In the bowl of an electric mixer beat the vegetable shortening until very light, about 1 minute. Add the sugar and half of the masa and beat until combined. Mix the milk and coconut milk and add alternately with the remaining masa in several batches to the mixture until the mixture is the consistency of medium-thick cake batter. Add baking powder, salt, and cinnamon, and beat for 30 more seconds. Add the melted butter and beat to incorporate, being careful not to overmix.
- Spoon about 3 tablespoons of the masa batter into the center of a banana leaf. Place about 2 teaspoons of the plumped raisins in the center. Fold 1 side over the batter and then the other to enclose the filling. Bring the bottom and the top over the filling to create a package. Tie the tamale with a piece of string, and repeat with the remaining masa batter and filling.
- If using corn husks spoon about 2 tablespoons masa down the center of the husk and then about a tsp of raisins. Fold both sides over the masa and then fold up the bottom. (Please refer to the photos for guidance).
- Line an insert steamer with a layer of unused banana leaves. Lay the tamales in the lined steamer, and steam over simmering water until the tamales are cooked through and release easily from the banana leaf wrappers about 1 1/2 hours.
Calories 948.9, FatContent 56.9, SaturatedFatContent 29.9, CholesterolContent 66.7, SodiumContent 493.9, CarbohydrateContent 99, FiberContent 3.7, SugarContent 61.9, ProteinContent 6.4
PINEAPPLE TAMALES WITH PECANS AND RAISINS – MARICRUZ AVALOS …
Provided by: Maricruz
Total time: 90 minutes
Prep time: 30 minutes
Cook time: 60 minutes
|2 ⅔ cup Masa Harina (Maseca, Naturello or any brand you prefer)|
|1 cup Butter (softened)|
|½ cup Sugar|
|1 cup Canned Pineapple (chopped)|
|1 ½ cup Pineapple canned juice (or water, room temperature)|
|½ cup Pecans (diced)|
|⅓ cup Raisins|
|1 tsp Ground Cinnamon|
|1 tsp Baking Powder|
|½ tsp Salt|
|Yellow food coloring (optional)|
|12 Corn Husks (or parchment paper)|
- Soak the corn husks by placing them into a large bowl and covering with warm water.
- Place the raisins in a bowl and cover with hot water. Let them soak for about 10 minutes then drain the water and set aside.
- Place the butter and sugar on a large bowl. Using and electric mixer beat until creamy and fluffy (about 3 minutes).
- Add masa harina, baking powder, cinnamon and salt.
- Pour in pineapple juice and knead with your hands or with an electric hook, until you achieve a dough that stick slightly to your hands.
- Add some drops of yellow food colouring (optional) and knead until you achieve a uniform color.
- Add chopped pecans, raisins and chopped pineapple. Mix with a spatula until combined.
- ASSEMBLE THE TAMALES
Calories 326 kcal, CarbohydrateContent 38 g, ProteinContent 3 g, FatContent 19 g, SaturatedFatContent 4 g, SodiumContent 314 mg, FiberContent 3 g, SugarContent 14 g, UnsaturatedFatContent 14 g, ServingSize 1 serving
How do you make tamales with raisins?
Place raisins in a bowl and cover with water. Microwave for about 1 minute to make the water hot. Let raisins re-hydrate for about 10 to 15 minutes. Drain and set aside. Doing this will make your sweet tamales that much better.
How to make sweet tamales?
Sweet Tamales made with raisins and sweetened with cinnamon and sugar. Easy to make and perfect for holidays and celebrations! Prep the corn husks: Add the corn husks to a large bowl or pot. Pour enough hot water over the corn husks to cover them completely. Cover the bowl with aluminum foil and let them soak for 1 hour to soften them up.
How do you make tamales with lard?
Add the baking powder and the salt to the lard and mix together. Add the masa and mix together. Slowly add the cooled syrup and raisins and fold into the masa and mix until combined. Use a deep pot or tamal steamer to steam tamales.
What is your favorite Tamal recipe?
A tamal, swaddled in a corn husk, is the heart of all things Mexican. Opening one is like opening an intimate secret, a gift. 3/4 cup raisins, soaked in water for 30 minutes, and drained. Bring water with cinnamon stick, and cloves to a boil; remove from heat, cover, and let steep for 1/2 hour. Add piloncillo, on low heat, let the piloncillo melt.