Pineapple, Pecan and Coconut-Rum Tamales

Name: Pineapple, Pecan and Coconut-Rum Tamales
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 18
Cuisine: Mexican
Ingredients: 1 teaspoons almond extract; 1 cinnamon stick; 60 milliliters coconut rum; 18 dried corn husks; 55 grams packed dark brown sugar; 50 grams granulated sugar; 1 teaspoons ground cinnamon; 2 teaspoons honey; 18 servings Kosher salt; 228 grams masa harina (instant corn flour); 25 grams pecans, toasted and chopped; 1 pineapple, peeled, cored and finely diced; 14 Tbsps unsalted butter, softened; 1 teaspoons vanilla extract

Pineapple, Pecan and Coconut-Rum Tamales is a gluten free and lacto ovo vegetarian hor d'oeuvre. This recipe makes 18 servings with 193 calories, 2g of protein, and 10g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires brown sugar, granulated sugar, masa harina, and pecans. From preparation to the plate, this recipe takes roughly 2 hours and 40 minutes. This recipe is typical of Mexican cuisine.

Instructions

Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.

Ingredients you will need

Corn Husks

Water

Equipment you will use

Bowl

Mix the masa harina and 1 teaspoon salt in the bowl of a stand mixer.

Ingredients you will need

Masa Harina

Salt

Equipment you will use

Stand Mixer

Bowl

Add 10 tablespoons butter and 3/4 cup warm water and mix with the paddle attachment until combined.

Ingredients you will need

Butter

Water

Add the granulated sugar, 1/4 cup brown sugar, the almond and vanilla extracts and ground cinnamon; mix until combined, about 1 more minute. Cover and refrigerate.

Ingredients you will need

Granulated Sugar

Ground Cinnamon

Brown Sugar

Vanilla

Almonds

Make the filling: Simmer 1/2 cup water and the cinnamon stick in a saucepan until slightly reduced, about 10 minutes. Melt the remaining 4 tablespoons butter in a skillet over medium-high heat.

Ingredients you will need

Cinnamon Stick

Butter

Water

Equipment you will use

Sauce Pan

Frying Pan

Add the remaining 2 tablespoons brown sugar and cook, stirring to dissolve, about 1 minute.

Ingredients you will need

Brown Sugar

Add the pineapple, honey and cinnamon water, including the cinnamon stick; cook, stirring, until the mixture is almost dry, about 5 minutes.

Ingredients you will need

Cinnamon

Pineapple

Honey

Water

Remove the pan from the heat.

Equipment you will use

Frying Pan

Add the rum, then return to medium heat. Tilt the pan so the rum ignites (or hold a lit match near the sauce to ignite it). Cook until the pineapple is slightly caramelized, about 3 minutes. Stir in the pecans; set aside to cool.

Ingredients you will need

Pineapple

Pecans

Sauce

Rum

Equipment you will use

Frying Pan

Drain the husks and pat dry. Tear each husk lengthwise into a 3 1/2-inch-wide piece. Tear some of the excess husks into 18 thin strips for ties; reserve the husk scraps.

Lay the 3 1/2-inch-wide husks on a clean surface. Starting 1/2 inch from the wide end, spread 1 tablespoon of the dough down a husk, leaving a 1/2-inch border on the sides. Spoon 1 tablespoon of the pineapple filling down the center of the dough.

Ingredients you will need

Pineapple

Spread

Dough

Roll lengthwise into a tight cylinder. Fold up the narrow end; tie with a strip of corn husk to secure. Repeat with the remaining husks, dough and filling.

Ingredients you will need

Dough

Corn

Roll

Set a steamer basket in a large pot filled with 1 to 2 inches of water. Set a small bowl upside down in the basket, then arrange the tamales standing up in the steamer, folded-side down, leaning against the bowl. Cover with husk scraps, then lay a damp kitchen towel on top. Bring the water to a boil over medium-high heat, cover and steam until the tamales pull away from the husks, about 40 minutes.

Ingredients you will need

Tamales

Water

Equipment you will use

Steamer Basket

Kitchen Towels

Bowl

Pot

Remove from the steamer and let cool slightly before unwrapping.

Photograph by Kat Teutsch

Equipment

Ingredients

Servings:

1teaspoons

almond extract 1

cinnamon stick 60milliliters

coconut rum 18

dried corn husks 55grams

packed dark brown sugar 50grams

granulated sugar 1teaspoons

ground cinnamon 2teaspoons

honey 18servings

Kosher salt 228grams

masa harina (instant corn flour)25grams

pecans, toasted and chopped 1

pineapple, peeled, cored and finely diced 14Tbsps

unsalted butter, softened 1teaspoons

vanilla extract

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try NV Ruinart , Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 89 dollars per bottle.