Sweet Corn Tamales
These tamales balance the earthiness of nixtamalized corn with a distinct sweetness. Unlike their savory counterparts, the focus here is on the airiness of the masa and the integrity of the fruit filling.
The secret is in the whip
The masa must be beaten until it floats in water; this aeration determines whether the final tamale is light or dense.
- large mixing bowl
- electric hand mixer
- steamer pot
- corn husks
- spatula
What goes in.
- 3 cupsmasa harina
- 1 cupunsalted butter, softened
- 1 cupgranulated sugar
- 1 1/2 cupswarm water or milk
- 1 tspbaking powder
- 1/2 cupraisins or diced pineapple
- 12-15dried corn husks, soaked in hot water
Aerating the Fat
Beat the butter and sugar until pale and fluffy, then gradually add the masa. Drop a small pea-sized piece of dough into a glass of water; if it floats, it has enough air to steam properly.
The method.
Prepare the husks
Submerge the husks in a bowl of very hot water for 30 minutes until pliable. Drain and pat dry.
Whip the fat
Beat the softened butter and sugar until the mixture is white and has doubled in volume.
Build the masa
Slowly incorporate the masa harina and baking powder, alternating with the liquid. Mix until the dough resembles thick cake batter.
Assemble
Spread a generous tablespoon of masa onto the center of a husk. Add a teaspoon of raisins or pineapple, then fold the sides of the husk inward and the bottom flap up.
Steam
Stand the tamales upright in the steamer. Steam for 60 to 75 minutes, keeping the water at a steady simmer.
Cool
Let them rest for 15 minutes off the heat so the masa can set before peeling.
Other turns to take.
Strawberry Masa
Add a few drops of red food coloring and pureed strawberries to the liquid portion of the dough for a vibrant color.
Cinnamon Apple
Replace the raisins with finely diced apples tossed in cinnamon and brown sugar.
When it doesn't go to plan.
Ensure your baking powder is fresh, or the masa will be heavy.
Use a steamer rack; if you don't have one, coil foil into the bottom of the pot to keep tamales above the water line.
The husks are done when the masa peels away from them without sticking.
The ones that keep coming up.
Can I use lard instead of butter?
You can, but butter provides a milder, richer profile that complements the sugar better than the savory profile of lard.
How do I know when they are fully cooked?
The husk should pull away from the masa easily without leaving any residue behind.
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