Veggie Life, Summer, 2001: Vanilla Fresh Corn Tamales with Cajeta

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* Exported from MasterCook *

 

VANILLA FRESH CORN TAMALES WITH CAJETA

 

Recipe By :Mark Berlin

Serving Size : 0 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Kernels from 6 medium ears corn (reserve

corn husks)

1 cup masa harina

1/4 cup water -- more or less

1/2 cup brown sugar or grated piloncillo

2 teaspoons vanilla

1 unce can sweetened condensed milk -- ¥(14 to 0)

 

1. In a food processor, grind corn to a coarse

paste. Remove half of the paste and place in a

mixing bowl. To bowl, add masa and enough

water to form a soft dough. To remaining

paste in processor, add sugar and vanilla, pulsing

several times to mix well. This will be the

tamale filling.

2. On a work surface, lay a large husk out

flat. Spread about 3 tablespoons of dough

into a 3 x l-1/2-inch strip along the right edge

of the husk, leaving l or 2 inches of bare husk

above and below the dough. Spread a tablespoon

of filling in a narrower strip along the center of

the dough. Roll husk from right to left, enclos-

ing filling inside the dough. (It's okay if the fill-

ing isn't completely enclosed because the dough

will expand.) Fold the empty bottom of the

shuck upwards. (Editors note: For an especially

pretty presentation, fold both top and bottom edges

of the shucks under and tie with strips torn from

extra shucks.) Repeat with remaining dough.

3. In a steamer or large pot with a steamer

insert, steam tamales over boiling water for 25

minutes, or until slightly firm to touch. While

tamales steam, make the sauce.

4. In a small pot over low heat, simmer con-

densed milk, stirring frequently, until thick and

golden, about 30 minutes. When tamales are

done, unwrap them, place on a plate, and driz-

zle with thickened milk sauce.

LACTO

PER TAMALE WITH SAUCE: 436 CAL (16% from fat), 9g

PROT, 8g FAT, 86g CARB, 99mg SOD, 32mg CHOL, 4g fiber.

 

 

Source:

" Veggie Life, Summer, 2001 "

Yield:

" 6 tamales "

 

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Per Serving (excluding unknown items): 441 Calories; 4g Fat (8.8% calories from

fat); 11g Protein; 89g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 7mg

Sodium. Exchanges: 6 Grain(Starch); 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0