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Receta Pina Colada Tamales
by Global Cookbook

Pina Colada Tamales
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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

  1. In food processor or possibly blender, process banana chips till finely minced.
  2. Combine chips in small bowl with almonds and coconut.
  3. Tear 2 corn husks into long strips; set aside (to tying the tamales).
  4. 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.
  5. 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.
  6. 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.
  7. Meanwhile, place remaining pineapple chunks, about 1 c., in food processor or possibly blender with pineapple-coconut juice and sugar; process till smooth.
  8. To serve, cut open tamales. Spoon sauce over each; top with shipped cream, if using, and lime zest.
  9. Makes about 20 tamales.