Français
| Register    
Search

Advanced research

Sweet Tamales - Tamales de dulceTheWorldWideGourmet.com

Flavors of Mexico

Total time: 1hr to 2hr

Preparation and cooking time: 90 minutes

Difficulty: Easy

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:211.4 kcal

Proteins:3.8 g

Fats:7.6 g

Carbohydrate:35.3 g

Fibers:2.8 g

Sugar:6.9 g

Cholesterol:16.3 mg

Sodium:48 mg

Calcium:25.2 mg

Energy:561 kcal

Proteins:10.2 g

Fats:20.2 g

Carbohydrate:93.6 g

Fibers:7.4 g

Sugar:18.4 g

Cholesterol:43.3 mg

Sodium:127.3 mg

Calcium:66.9 mg

SIMILAR RECIPES

  • Cream of Rice with Corn and Coconut Milk - Chè bàp

  • Praline Butter Popcorn

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 10 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

25

corn husks

375

g

rice flour

185

g

butter

185

g

sugar

75

g

raisins

75

g

pine nuts

25

g

almonds

30

ml

cream

200

ml

small glass of anisette liqueur

1

piece of candied nopal

METHOD

Method

  1. remove the corn husks; soak them in hot water to tenderize them;
  2. combine the rice flour with the baking powder; beat the butter until creamy; gradually add the flour to the butter until well incorporated; add the sugar last;
  3. finely chop the raisins, pine nuts, almonds and candied nopal; marinate in the anisette and cream;
  4. spread the corn husks out on a work surface;
  5. place 2 tbsp. of the dough and a little of the raisin filling on each one;
  6. fold the two sides of the husks in towards the center; roll up into a little package; tie with kitchen string;
  7. take a large pot and pour in approximately 5 cm (2”) of water; place a rack over top, being sure that it is not touching the water; line with corn husks; place the tamales on top; cover with more corn husks and a tea towel folded to fit the size of the pot; close tightly to keep in all the steam; cook over medium heat for one hour;
  8. untie the packages and pile on a serving platter.

WINE SUGGESTIONS

Zinfandel

Merlot

Sangiovese

CHEF'S NOTES

Tamales are stuffed tortillas covered with corn husks. In many Latin American countries, corn husks are used as wrappers for cooking food. This simple primitive method allows the food to cook without drying out and gives it a distinctive flavor. There are numerous versions: stuffings made with meat or corn flour, or a sweet dessert version, as in this recipe.

Chef's tips

  • To know if the dough is the right consistency before cooking it, roll out a little ball and drop it into water; if it floats, it’s perfect; otherwise mix in a little butter to soften it.
  • To check the tamales for doneness, remove one and unwrap it; the corn husks should no longer stick to the filling.
  • Instead of candied Barbary fig, you can used candied angelica which is more readily available.



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions
Tool Box