Hispanic Lifestyle spoke with Disneyland Resort Assistant Pastry Chef Nubia Renteria about how to prepare Sweet Tamales a special treat for the holidays.
Makes 22 tamales
- 1 1/2 cups warm water
- 1 1/2 cups pineapple juice
- 1 cup honey
- 3 1/2 cups masa harina
- 2 teaspoons baking powder
- 1 teaspoon coarse salt
- 3/4 cup vegetable shortening
- 1 1/2 cups golden raisins
- 1 1/2 cups finely diced fresh pineapple
- 3/4 cup vegetable oil or a cooking spray
- 22 dried cornhusks, soaked in boiling-hot water for 2 hours
- Combine pineapple juice, water, and honey in a large bowl, whisking until completely combined; set aside.
- Combine masa, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Blend until combined. Add shortening; blend until shortening is evenly distributed through masa.
- Add the salt and the baking powder. Using a whisk combine all ingredients.
- Add pineapple juice mixture, a cup at a time, until mixture resembles the consistency of mashed potatoes. (You may not use all of pineapple juice mixture.)
- Gently fold in raisins and pineapple. Set aside for 1 hour.
- Remove cornhusks from the water and drain. Spray insides of cornhusks with nonstick spray.
- Scoop out 1/3 cup of tamale dough and place inside a cornhusk. Using your hands, shape dough into a rectangle in the lower, wider part of the husk. Fold right side, then left side over tamale dough. Fold up bottom edge. Repeat with remaining tamale dough and cornhusks.
- Add a few inches water to a large stockpot, and place a steamer basket inside. Place tamales in steamer, stacking no more than 2 high. Place pot over high heat to bring water to a boil, then lower heat to medium-low.
- Steam tamales about 1 hour, or until the tamales start to separate from the cornhusks. Check water level periodically, and add more water if needed.
- Remove pan from the heat and allow the tamales to rest 15 to 20 minutes while still covered. Serve warm.
Champurrado Casero – Serves 4 to 6
- 5 cups milk
- 10 ounces instant Mexican hot chocolate mix such as Abuelita or Ibarra
- 2 1/2 cups cold water
- 1 cup brown sugar
- 1 cup masa harina
- 1/2 teaspoon ground cloves
- Combine milk and Mexican hot chocolate mix in a blender; blend until smooth. Set aside.
- Combine cold water, brown sugar, masa harina, and cloves in a medium saucepan off of the stove. Whisk until mixture is smooth.
- Place pan over medium heat. Cook, whisking constantly, until very thick approximately 10 minutes.
- Slowly whisk in chocolate milk mixture until completely combined; simmer 5 minutes more, whisking constantly to avoid burning.
Cook’s Notes: Masa harina (literally means “dough flour”) is flour made from dried masa.
Recipes courtesy of Disneyland Resorts.