Strawberry Tamales Recipes

TAMALES DE FRESA - STRAWBERRY TAMALES

Steps:

• Place corn husks in a large bowl with warm water. If the husks float up, place a smaller bowl of water on top of them to hold them down in the water.
• Let soak at least 30 minutes.
• Tamale dough: Bring water, sugar, syrup and puree to boil over medium high heat.
• Reduce heat; stir in Masa Harina.
• Simmer 10 minutes.
• Stir in remaining ingredients.
• Mixture should roll into a ball without sticking to your fingers.
• Spread pink dough onto husks, which have been softened in hot water.
• Leave a margin at each side.
• Place 1 to 2 teaspoons of strawberry pie filling in a line through middle of dough.
• Fold in both sides and press seam together, making sure strawberry filling stays completely inside the dough.
• Leave ends open.
• Roll husk and tie ends tightly.
• Steam for 45 minutes to 1 1/2 hours depending on thickness.
• Tamales will come easily off the husk and have a spongy texture when cooked.
• Cream Sauce: Whip cream.
• Slowly add sour cream and continue whipping until stiff peak stage.
• Add remaining ingredients. Chill until ready to serve.
• When ready to serve, dollop cream sauce on cooled sweet tamales.
• Top with strawberries.

STRAWBERRY TAMALES

Steps:

• Place 10 pounds of masa in a large plastic mixing bowl. Mix 1/4 cup water with baking powder in a cup held over the bowl with the dry masa until it fizzes, then pour mixture evenly over masa. Melt 4 cups vegetable shortening in a large saucepan and allow to cool. Pour evenly over masa and knead masa with hands. Add sugar, brown sugar, drink concentrate and strawberry marmalade and work masa with a hand blender to mix evenly. When it starts to feel thick and compact (like fudge) it¿s ready. Pat down in bowl and set aside.
• To assemble the tamales, soak dried corn husks in warm water for about an hour until soft. Spread masa mixture evenly onto husk using a wooden spoon. Fill with a few strawberry slices and fold corn husk. Fold waxed paper around the tamale. Steam for 1 1/2 hours.
• To steam: To make a steamer, place a metal rack (such as a cooling rack) in the bottom of a large stock pot or canner. Water level should be below the rack. Lay extra corn husks over rack. Stand the tamales on the folded edge in the steamer (the open edge with be facing upward). First fill the bottom of the steamer, then start stacking tamales on top of one another. Place any extra husks on top of tamales, cover with pot lid and steam for 1 to 1 1/2 hours. Replenish boiling water, if necessary, during steaming time. The tamales are done when the husk peels away easily from the filling.