Wednesday, October 21, 2009



1 pack of banana leaf
1 cup of goat milk caramel (also sold by the name cajeta in supermarkets)
10 ounces (1 1/3 cups) unsalted butter, rich-tasting pork lard or vegetable shortening (or use a combination), slightly softened but not at all runny
1/3 cup sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
2 pounds (about 4 cups) fresh coarse-ground
corn masa for tamales
OR 3 1/2 cups dried masa harina for tamales mixed with 2 1/4 cups hot water
About 1 cup milk or water

For tamale dough: Beat butter and sugar until fluffy. Slowly beat in masa mix alternately with milk until very light and fluffy. Add salt, baking powder, , mixing until well blended.

To assemble tamales: Spread 2 tablespoons dough on center of banana leaf, forming a 3 x 2-inch rectangle and spreading completely to right edge. then add in the middle the caramel .

To enclose tamales, fold sides of banana leaf and then the top and bottom , tight with string.

To steam tamales, place a rack 2 inches above gently boiling water in steamer or 4-quart Dutch oven. Stack tamales, folded side down, on rack. Cover, steam about 2 hours or until done. To test for doneness, remove one tamale from center and one from side of steamer. Open ; tamales should be firm and come away easily from banana leaf

No comments:

Post a Comment