Pina Colada Tamales

Ingredients

1/2 cup Banana chips, dried
1/4 cup Slivered almonds
1/4 cup Sweetened coconut flakes
22 Corn husks, soaked in hot water, until pliable
1 Masa for Sweet Tamales, see 2 cups Fresh pineapple chunks, divided
1/2 cup Pineapple-coconut juice, or other tropical fruit juice
1 tablespoon Brown sugar
1/2 cup Whipped cream, optional
1 tablespoon Lime zest

Preparation

1
In food processor or blender, process banana chips until finely chopped.
2
Combine chips in small bowl with almonds and coconut.
3
Tear 2 corn husks into long strips; set aside (to tying the tamales).
4
To make tamales, spread 1 tablespoon masa dough in center of each corn husk to form a rectangle, leaving sides, top and bottom of husk exposed.
5
Sprinkle 1 to 2 teaspoons banana-chip mixture over masa and press in 1 pineapple chunk. Spread 1 tablespoon masa dough over filling. Fold corn husk over filling, beginning with right and left sides and ending with non-pointed husk bottom. Tie tamale "package" together with corn husk strips. Make sure filling is fully enclosed and strips are securely knotted.
6
Place tamales not touching each other in steamer over boiling water. Cover and steam for 1 hour and 15 minutes over medium-high heat, adding more water if necessary.
7
Meanwhile, place remaining pineapple chunks, about 1 cup, in food processor or blender with pineapple-coconut juice and sugar; process until smooth.
8
To serve, cut open tamales. Spoon sauce over each; top with shipped cream, if using, and lime zest.
9
Makes about 20 tamales.

Tools

Yield:

20.0 servings

Added:

January 2, 2010

Creator:

Anonymous

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