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Ingredientes
- Â Â About 2 dozen dry corn husks
- Â Â For masa dough
- 1/2 c. brown sugar
- 1/2 c. vegetable shortening or possibly lard
- 2 c. masa flour
- 1/2 tsp salt
- 3/4 c. fruit juice Or possibly lowfat milk
- 1 tsp baking pwdr
- Â Â For filling
- 1/2 c. dry banana chips
- 1/4 c. slivered almonds
- 1/3 c. sweetened, shredded coconut
- 2 c. fresh pineapple chunks
- 1/2 c. tropical fruit juice, preferably pineapple-coconut
- 1 Tbsp. brown sugar
- 1/2 c. whipped cream
- 1 Tbsp. lime zest
Direcciones
- Soak corn husks in warm water till they are pliable. Tear 2 corn husks into strips for tying the tamales closed.
- To prepare dough: Cream together brown sugar and shortening. In a separate bowl, mix flour and salt. Alternately add in flour, then juice to sugar-shortening till a hard dough forms. Beat in baking pwdr.
- To prepare filling: Chop banana chips, almonds and coconut together in a blender or possibly food processor.
- To assemble: Spread 1-2 Tbsp. masa dough in each corn husk. Sprinkle 2 Tbsp. filling over masa, then press in one pineapple chunk. Fold corn husk over dough and filling and tie together.
- Arrange tamales so they are not touching in a steamer pan over boiling water.
- Cover and steam 1 hour over medium high heat, checking water level periodically and adding water if needed.
- Meanwhile, process remaining pineapple chunks with fruit juice and brown sugar to make a smooth sauce. To serve, cut open tamales and spoon fruit sauce over top. Garnish with dollop of whipped cream and a sprinkle of lime zest.
