Pineapple, Pecan And Coconut-Rum Tamales
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
14 tbsps
Unsalted Butter (softened)1 cup
Granulated Sugar1 tsp
Almond Extract1 tsp
Vanilla Extract1 tsp
Ground Cinnamon2 tsps
HoneyDirections:
1
Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour
2
Meanwhile, make the dough: Mix the masa harina and 1 teaspoon salt in the bowl of a stand mixer
3
Add 10 tablespoons butter and 3/4 cup warm water and mix with the paddle attachment until combined
4
Add the granulated sugar, 1/4 cup brown sugar, the almond and vanilla extracts and ground cinnamon; mix until combined, about 1 more minute
5
Cover and refrigerate
6
Make the filling: Simmer 1/2 cup water and the cinnamon stick in a saucepan until slightly reduced, about 10 minutes
7
Melt the remaining 4 tablespoons butter in a skillet over medium-high heat
8
Add the remaining 2 tablespoons brown sugar and cook, stirring to dissolve, about 1 minute
9
Add the pineapple, honey and cinnamon water, including the cinnamon stick; cook, stirring, until the mixture is almost dry, about 5 minutes
10
Remove the pan from the heat
11
Add the rum, then return to medium heat
12
Tilt the pan so the rum ignites (or hold a lit match near the sauce to ignite it)
13
Cook until the pineapple is slightly caramelized, about 3 minutes
14
Stir in the pecans; set aside to cool
15
Drain the husks and pat dry
16
Tear each husk lengthwise into a 3 1/2-inch-wide piece
17
Tear some of the excess husks into 18 thin strips for ties; reserve the husk scraps
18
Lay the 3 1/2-inch-wide husks on a clean surface
19
Starting 1/2 inch from the wide end, spread 1 tablespoon of the dough down a husk, leaving a 1/2-inch border on the sides
20
Spoon 1 tablespoon of the pineapple filling down the center of the dough
21
Roll lengthwise into a tight cylinder
22
Fold up the narrow end; tie with a strip of corn husk to secure
23
Repeat with the remaining husks, dough and filling
24
Set a steamer basket in a large pot filled with 1 to 2 inches of water
25
Set a small bowl upside down in the basket, then arrange the tamales standing up in the steamer, folded-side down, leaning against the bowl
26
Cover with husk scraps, then lay a damp kitchen towel on top
27
Bring the water to a boil over medium-high heat, cover and steam until the tamales pull away from the husks, about 40 minutes
28
Remove from the steamer and let cool slightly before unwrapping
29
Photograph by Kat Teutsch