I used my last surge of second trimester energy to prepare meals for when we brought Amélie home. I wanted meals that were nurturing and comforting. I have fond memories of eating these sweet tamales on family ski trips in Taos. Serve with a steaming cup of Mexican hot chocolate.
Tamale Dulce (inspired by Café Pasqual)
Ingredients
1 cup maple syrup
4 star anise
3 whole cloves
1/2 orange, halved
1 cinnamon stick
4 ounces masa harina
1 cup fresh whole corn kernels
1 tablespoon pine nuts, toasted
1/2 cup sultana raisins
6 tablespoons grated asadero cheese
2 peeled bananas, cut in 1/2 lengthwise and then cut in chunks
6 banana leaves, cut to 8 by 10-inches
Spiced black beans (garnish)
Sliced mango (garnish)
Directions
In a large saucepan, slowly boil the syrup, star anise, cloves, orange and cinnamon stick. Add sultanas. Simmer the mixture for 5 minutes. Strain the mixture into the masa harina, stir to incorporate. Let strained spices and fruit cool, then sort out the raisins from the seasonings and add to the masa.
Add the corn, pine nuts, asadero cheese, and banana pieces to the masa mixture.
Preheat oven to 350 degrees F.
Thaw a package of banana leaves by placing the still sealed leaves in a shallow pan of hot water, until thawed. Open package and rinse leaves in cool water and then cut into 8-inch pieces. Assemble the tamales by placing 4 ounces of the mixture in the center of each banana leaf. And fold in sides to create a package. Place into the oven and bake for 20 minutes.
Serve with black beans and sliced mango.
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