If sweet tamales are your favorites, try the delicacy tamales with this recipe from Los Tulipanes restaurant.
INGREDIENTS
(Makes approximately 20 pieces)
For the pasta:
- 1 kilo of good corn dough
- 1 cup of sugar
- 1 teaspoon baking powder
- 1 pinch of salt
- Water, the necessary
- 300 grams of lard
For the delicacy:
- 1 1/2 cups of milk
- 1 cup of sugar
- 1 cinnamon stick
- 3 tablespoons cornstarch
- 2 egg yolks
- 1 teaspoon vanilla extract
- Droplets of red food coloring to taste
- Grated coconut (optional)
- 2 raisins per tamale
- Corn husks well washed and drained
PREPARATION
The corn husks are spread with a little dough, the filling and two raisins are added to each piece, and they are folded so that they are in the shape of small rectangles. Then they are placed in a steamer or tamalera, to which a bed of corn husks will have been placed at the bottom, and they are left to cook for approximately 1 hour.
Pasta:
Mix the dough with the sugar, the baking powder and a little water. The butter is beaten very well until it sponges and then it is added to the above. Keep beating until when you put a piece of dough in a bowl of water, the dough floats.
The filling:
The milk is boiled with the sugar and cinnamon; on the other hand, the yolks are beaten very well with the cornstarch and vanilla. The milk is removed from the fire and, beating vigorously with a wire whisk, the yolks are added. Put the mixture back on the fire, stirring constantly until the bottom of the saucepan is visible, add the red food coloring and the coconut and let it cool.
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