Sweet Tamales

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Arturo Cabral from El Patron was on our FOX 4 Morning Show for our International holiday celebrations.
He is talking about the Mexican culture and holiday traditions.

Sweet Tamales: Makes 36 tamales

Masa Harina (Mexican corn dough) can be found at grocery store “Mexico” on Southwest Blvd.

-6oz dried corn husks
-4lbs Masa Harina
-1/2 Fresh pineapple (diced)
-1/2 cup of raisins
-1/2 cup chopped pecans
-1/2 dried shredded coconut
-2oz vanilla extract
-1tbsp ground cinnamon
-1 ½ lbs manteca (lard)
-1tbsp baking soda
-1 cup sugar
-Red food coloring

1.    Separate husks, then soak in a large bowl of hot water until pliable, at least 1 hour. Put masa harina into a medium bowl, add 1 ¼ cups boiling water, and beat with a wooden spoon until smooth. Cover dough with plastic wrap and set aside to let cool to room temperature, about 1 hour.
2.    Put pineapple, raisins, 5 tbsp of sugar, 1 tbsp of thr ground cinnamon, and 3 cups water into a medium pot. Simmer over medium heat until soft, 20-30 minutes. Strain, reserving 1 cup of the cooking liquid. Transfer fruit to a bowl, mash with a fork, then add vanilla. Set a side fruit and cooking liquid separately to let cool completely.
3.    Beat shortening in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Add masa dough and remaining 3/4  cup sugar and 1 tsp. cinnamon and beat until smooth, about 1 minute. Add food coloring as desired. Gradually add ¾-1 cup of the reserved cooking liquid while continuing to beat until mixture is the consistency of thick cake batter. Add baking soda and salt and beat masa dough about 1 minute more.
4.    Drain husks. Place 36 of the husks concave side up, on a work surface. Put 2-3tbsp of the masa dough into the center of each husk. Fold long sides over filling. Repeat process to make 36 tamales. Place upright, leaning them against one another, in the top of a steamer. Place steamer over a pot of simmering water over medium heat, cover, and steam until husks separate from filling easily, about 1 hour. Allow to rest for 15 minutes before serving.

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