Sweet Cinnamon Tamale with Apples

Name: Sweet Cinnamon Tamale with Apples
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 teaspoons light agave nectar; 2 Tbsps melted butter; 118 milliliters goats milk caramel, or regular caramel, for serving; 12 tamale husks; 1 large green apple, such as Granny Smith, peeled and diced; 1 teaspoon ground cinnamon; 0 teaspoons ground nutmeg; 1 Juice of lemon; 355 milliliters masa harina; 59 milliliters raisins; 1 Tbsps salt; 2 Tbsps sugar; 2 Tbsps unsalted butter; 946 milliliters vanilla ice cream, for serving

Sweet Cinnamon Tamale with Apples requires approximately 1 hour and 5 minutes from start to finish. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains about 9g of protein, 25g of fat, and a total of 559 calories. This recipe serves 6. It is a good option if you're following a gluten free diet. Head to the store and pick up salt, butter, ground nutmeg, and a few other things to make it today.

Instructions

For the apple compote: Set a medium saute pan over medium-high heat.

Ingredients you will need

Compote

Apple

Equipment you will use

Frying Pan

Add the butter and green apples.

Ingredients you will need

Green Apple

Butter

Saute until the apples soften, 1 to 2 minutes, and then add the raisins, sugar, cinnamon, nutmeg and lemon juice.

Ingredients you will need

Lemon Juice

Cinnamon

Raisins

Apple

Nutmeg

Sugar

Add 1/4 cup of water and simmer until the apples are cooked through and the raisins are plumped, about 5 minutes. Set the compote aside to cool on a plate.

Ingredients you will need

Compote

Raisins

Apple

Water

Mix the masa harina, 1 1/4 cups water, butter, salt and agave into a thick paste. Fold the apple compote into the masa mixture.

Ingredients you will need

Masa Harina

Compote

Butter

Agave

Apple

Water

Salt

Set a corn husk out on a flat surface (double up or shingle 2 husks if they are small or have tears).

Ingredients you will need

Corn

Add 5 tablespoons of the masa mix into the center of the corn husk. Push the mixture to 1 inch from the side of the husk. Fold one edge of the husk to the center and then fold the other side to cover the entire tamale. Fold the ends over by 2 inches and tuck under to hold in place.

Ingredients you will need

Tamales

Corn

Place a colander in large pot of boiling water, but do not let the colander touch the water.

Ingredients you will need

Water

Equipment you will use

Colander

Pot

Place the tamales in the colander, cover and steam the tamales for 30 to 40 minutes.

Ingredients you will need

Tamales

Equipment you will use

Colander

Serve the tamales topped with vanilla ice cream and a drizzle of caramel.

Ingredients you will need

Vanilla Ice Cream

Caramel

Tamales

Equipment

Frying Pan

Colander

Pot

Ingredients

Servings:

2teaspoons

light agave nectar 2Tbsps

melted butter 118milliliters

goats milk caramel, or regular caramel, for serving 12

tamale husks 1large

green apple, such as Granny Smith, peeled and diced 1teaspoon

ground cinnamon 0teaspoons

ground nutmeg 1

Juice of lemon 355milliliters

masa harina 59milliliters

raisins 1Tbsps

salt 2Tbsps

sugar 2Tbsps

unsalted butter 946milliliters

vanilla ice cream, for serving

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. 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. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.