Apple with Pecan Tamale
Apple with Pecan Tamale is From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes.
Instructions
Watch how to make this recipe.
Clean and soak the cornhusks in warm water for 1 hour.
In a bowl, mix by hand the masa, oil, baking powder and salt.
Add the brown sugar and cinnamon and mix well. Gently mix in the apple pie filling and pecans. For small tamales, place about 3 tablespoons filling on the smooth side of 1 cornhusk and wrap. There is no rule to wrapping tamales, just do the best you can and have fun. However, peeling apart a cornhusk into strips and using as ties to hold together each tamale is helpful.
Bring water to a boil in a tamale pot or steamer. Steam the tamales over medium heat until the masa is no longer white and doughy, about 40 minutes.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too.
Bright aromatic florals, cassis and red fruits complementing spice and savoury notes. The palate is supple and harmonious, with interesting layers and umami elements, fine texture and a lovely balanced finish.