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Ingredientes
- 1/2 c. Banana chips, dry
- 1/4 c. Slivered almonds
- 1/4 c. Sweetened coconut flakes
- 22 x Corn husks, soaked in warm water, till pliable
- 1 x Masa for Sweet Tamales, see recipe
- 2 c. Fresh pineapple chunks, divided
- 1/2 c. Pineapple-coconut juice, or possibly other tropical fruit juice
- 1 Tbsp. Brown sugar
- 1/2 c. Whipped cream, optional
- 1 Tbsp. Lime zest
Direcciones
- In food processor or possibly blender, process banana chips till finely minced.
- Combine chips in small bowl with almonds and coconut.
- Tear 2 corn husks into long strips; set aside (to tying the tamales).
- To make tamales, spread 1 Tbsp. masa dough in center of each corn husk to create a rectangle, leaving sides, top and bottom of husk exposed.
- Sprinkle 1 to 2 tsp. banana-chip mix over masa and press in 1 pineapple chunk. Spread 1 Tbsp. masa dough over filling. Fold corn husk over filling, beginning with right and left sides and ending with non-pointed husk bottom. Tie tamale "package" together with corn husk strips. Make sure filling is fully enclosed and strips are securely knotted.
- Place tamales not touching each other in steamer over boiling water. Cover and steam for 1 hour and 15 min over medium-high heat, adding more water if necessary.
- Meanwhile, place remaining pineapple chunks, about 1 c., in food processor or possibly blender with pineapple-coconut juice and sugar; process till smooth.
- To serve, cut open tamales. Spoon sauce over each; top with shipped cream, if using, and lime zest.
- Makes about 20 tamales.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 12 servings | |
| Calories 88 | |
| Calories from Fat 51 | 58% |
| Total Fat 5.92g | 7% |
| Saturated Fat 4.3g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 3mg | 0% |
| Potassium 84mg | 2% |
| Total Carbs 9.27g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 6.09g | 4% |
| Protein 0.63g | 1% |
