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Recipes
Raspberry Tamales With Ginger Custard
Raspberry Tamales With Ginger Custard
Raspberry Tamales With Ginger Custard
photo credit: Ev Thomas
Dessert tamales filled with sweet corn kernels, raspberries, rasins and almonds.
Recipe By:
Cooking Right
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Serves
Makes 10 - 12 tamales
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Mexican Tamales
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Ingredients
1/2
cup
butter
2 1/2
cup
masa harina
2
teaspoon
baking powder
1/4
teaspoon
Salt
1/2
cup
Sugar
1
cup
boiling water
1 1/2
cup
sweet corn kernels, pureed
1 1/2
cup
raspberries, pureed and strained
1
teaspoon
vanilla
1/2
cup
golden raisins -- *see notes
1/2
cup
almonds -- toasted & chopped
1
tablespoon
candied lemon peel (opt.), minced
Ginger custard sauce (recipe follows)
Garnish:
Fresh raspberries
Mint sprigs
Instructions
In the bowl of an electric mixer fitted with a paddle, beat the butter until light and fluffy (4-5 minutes). Add the masa, baking powder, salt and sugar and mix till blended. Add the water, corn puree, raspberry puree and vanilla and mix just until combined. Dough should be light and very moist.
Spread the dough on soaked corn husks in a square approximately 1/4 inch thick.
Distribute some of the raisins, almonds and candied lemon peel in center and roll up to form a cylindrical shape. Tie or fold ends of husks over to enclose tamale.
Steam tamales for 30 minutes and serve warm with some of the ginger custard sauce and a garnish of fresh berries and mint sprigs.
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