strawberry Tamales with Optional Cream Sauce

[Guest guest]

You don't have to use cream sauce. Ince cream or soy cream is good too.

 

Strawberry Tamales

 

8 dry corn husks

 

Sweet Pink Tamale Dough:

1/4 cup water

1/2 cup granulated sugar

1/2 tablespoon maple syrup or molasses

3/4 cup strained strawberry puree

1 cup white corn Masa Harina

2 tablespoons softened butter or margarine

1 teaspoon fresh lemon juice

 

Filling:

Fresh sliced strawberries

 

Cream Sauce:

3/4 cup sour cream

1/4 cup whipping cream

1 teaspoon vanilla extract

1 teaspoon almond extract

2 tablespoons granulated sugar

 

Topping:

2 cups fresh strawberries

 

Bring water, sugar, syrup and puree to boil over medium high heat. Reduce

heat; stir in Masa Harina. Simmer 10 minutes.

Stir in remaining ingredients. Mixture should roll into a ball without sticking

to your fingers.

Spread pink dough onto husks, which have been softened in hot water in your

clean sink. Leave a margin at each side.

Place 2 teaspoons of strawberries in a line through middle of dough. Fold in

both sides and press seam together, making sure strawberry filling stays

completely inside the dough. Leave ends open. Roll husk and tie ends tightly.

Steam on very low for 45 minutes to 1 1/2 hours depending on thickness. Tamales

will come easily off the husk and have a spongy texture when cooked.

Cream Sauce: Whip cream. Slowly add sour cream and continue whipping until stiff

peak stage. Add remaining ingredients. Chill until ready to serve.

When ready to serve, dollop cream sauce on cooled sweet tamales. Top with

strawberries.

Makes 32.

 

 

" Now while I shower in the rain

I watch my dolphin swim away

The one who listens to the surf

Can feel the pulse beat of the earth

And like my dolphin swims so free

The sun does swim into the sea. "

Source: Behind the Sun - Red Hot Chili Peppers

 

 

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