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Ingredientes
- Â Â Banana leaves as needed
- 1/2 c. rum
- 1/2 c. dark raisins
- 1/2 c. white raisins
- 2/3 c. vegetable shortening
- 2/3 c. sugar
- 2 c. masa harina
- 1 c. whole lowfat milk
- 1 c. coconut lowfat milk
- 1 tsp baking pwdr
- 1 tsp salt
- 1 tsp grnd cinnamon
- 1Â 1/2 stk unsalted butter melted
Direcciones
- Defrost the banana leaves overnight in the refrigerator if frzn, and cut off any hard sections or possibly sections with holes. Cut the leaves into unbroken 12-inch pcs. If the leaves are pliable, proceed with recipe. If not, steam the banana leaves in the top of a double boiler till soft and pliable, 20 to 30 min. Set aside till ready to assemble the tamales.
- In a small saucepan, gently heat the rum. Place the raisins in a small bowl and cover with the hot rum. Let the raisins soak and absorb the rum while you prepare the masa filling.
- In the bowl of an electric mixer beat the vegetable shortening till very light, about 1 minute. Add in the sugar and half of the masa, and beat till combined. Mix the lowfat milk and coconut lowfat milk and add in alternately with the remaining masa in several batches to the mix till mix is the consistency of medium-thick cake batter. Add in baking pwdr, salt and cinnamon, and beat for 30 seconds. Add in the melted butter and beat to incorporate, being careful not to overmix.
- Spoon about 3 Tbsp. of the masa batter into the center of a banana leaf. Place about 2 tsp. of plumped raisins in the center. Fold 1 side over the batter, then the other to enclose the filling. Bring the bottom and the top over the filling to create a small package. Tie the tamale with a piece of string, and repeat with the remaining masa batter and filling.
- Line a steamer insert with a layer of unused banana leaves. Lay the tamales in the lined steamer, and steam over simmering water till the tamales are cooked through and release easily from the banana leaf wrappers, about 1 to 1 1/2 hrs.
- This recipe yields 18 tamales, 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 6 servings | |
| Calories 815 | |
| Calories from Fat 448 | 55% |
| Total Fat 50.95g | 64% |
| Saturated Fat 22.86g | 91% |
| Trans Fat 7.61g | |
| Cholesterol 65mg | 22% |
| Sodium 623mg | 26% |
| Potassium 457mg | 13% |
| Total Carbs 79.11g | 21% |
| Dietary Fiber 2.2g | 7% |
| Sugars 42.62g | 28% |
| Protein 6.33g | 10% |
