I’m still entamalado (stuffed with tamales), but I can’t stop thinking about them and eating them. Just yesterday I went to Xochimilco again and ate a couple of them from one of my favorite vendors. I can’t help myself, they are just that good. Anyway, here’s the last recipe from the Tamalada I made for Foodbuzz almost a month ago (wow time flies). Tamales are usually savory but you can also make them sweet. My mom has a couple of recipes she got from a friend of the family that makes a living making tamales and here I’m going to share it with you. I hope I don’t make any enemies by doing this, hehe.
Corn Husk Pineapple Tamales Makes from 20 to 25 tamales
400 gr (14 oz) lard
150 gr (5.3 oz) butter
500 gr (1 lb 1 oz) sugar
1 kg (2 lb 2 oz) ground corn for tamales, fresh (you can substitute with this )
Note: To make chocolate tamales follow the same instructions as above but skip the pineapple, pineapple essence and yellow food coloring and add about 1/2 cup of cocoa. And to make pecan tamales do the same thing just add pecan essence and about 3/4 cup of chopped pecans.
To make the tamales:
You can find corn husks at your Mexican or Latino market. Make sure to wash them very well and soak them for about 10 minutes before using.
Spoon a little bit of the dough in the middle of the husk spreading it with the spoon.
Put a little bit of your filling in the middle and wrap the husk tightly. With your hand squeeze the tamal towards the bottom of the husk and fold the top of the husk underneath.
Use a second husk if the first one is too small and didn’t get to cover the tamal. Place in steamer.
Cook for about one and a half hours. The tamales will be ready when they don’t stick to the husk anymore.