Recipe from Vegetarian Times Oct. '96
Serving Size : 20
- 1/2 cup dried banana chips
- 1/4 cup slivered almonds
- 1/4 cup sweetened coconut flakes
- 22 corn husks -- soaked
- masa dough for savory tamales
- 2 cups fresh pineapple chunks
- 1/2 cup fruit juice
- 1 tablespoon brown sugar
- 1/2 cup whipped cream -- optional
- 1 tablespoon lime zest
1. Use a food processor to finely chop the dried banana; combine the
banana, almonds and coconut in a bowl.
2. Use 2 husk to make strips for tying the tamales.
3. Take about 1 cup of the pineapple and puree it with the fruit juice and brown sugar.
Masa for Sweet Tamales
- 1/2 cup packed brown sugar
- 1/2 cup vegetable shortening
- 2 cups masa harina
- 1/2 teaspoon salt
- 3/4 cup fruit juice, milk, or soymilk
- 1 teaspoon baking powder
1. Cream the shortening and sugar.
2. In a separate bowl, mix together the masa and salt.
3. Alternately add the masa and juice to the creamed shortening to make a
firm dough; beat in the baking powder last.
NOTES : For breakfast or dessert tamales. Enough dough for 16-20 tamales.
Assembly: spread 1 tbsp. filling in the center of a husk; sprinkle 1-2 tsp of the banana/almond mixture over the dough and press a pineapple chunk into the dough. Spread another tbsp. of the dough over the the filling and fold and tie the tamale. Steam for about 1 hour 15 minutes.
To Serve: Open the tamale and top with sauce, whipped cream, and lime zest.
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