Tamale with pineapple and nuts – a detailed recipe cooking. 
Photo of the dish: Кэт ТойчTime: 2 hours. 40 min Difficulty: medium Quantity: 18 tamale B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 18 pcs. dried corn leaves
- 2 tbsp. cornmeal
- 1 tsp salt
- 14 tbsp. l (200 gr.) Butter, room temperature
- 1/4 Art. granulated sugar
- 1/4 Art. and 2 tbsp. l brown sugar
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 cinnamon stick
- 1 pineapple, peel, core, flesh cut into small cubes
- 2 tsp honey
- 1/4 Art. coconut rum
- 1/4 Art. pecans, fry and chop finely
Recipes with similar ingredients: corn husk, flour corn, brown sugar, almond extract, vanilla extract, cinnamon, pineapple, honey, coconut rum, pecans
Recipe preparation:
- Place the corn leaves in a bowl and pour hot water. Press on top with a dish so that all the leaves are completely submerged. Soak until leaves become flexible, approximately 1 hour.
- Meanwhile, cook the dough: mix in a bowl corn flour with 1 tsp. salt. Add 10 tbsp. l (150 gr.) butter, 3/4 tbsp. warm water and knead until smooth consistency. Add granulated sugar, 1/4 tbsp. brown sugar mix almond and vanilla extract, ground cinnamon. Cover the dough with foil and put in a cold place.
- Prepare the filling: pour 1/2 tbsp into the pan. water, add a cinnamon stick and bring to a boil. Cook on slow fire, until the liquid is slightly a little bit, about 10 minutes. Melt in a pan at an average temperature of 4 tbsp. l (60 gr.) butter. Add 2 tbsp. l brown sugar and cook, stirring until sugar dissolves, approximately 1 min. Add chopped pineapple, honey and cinnamon water along with a straw, cook by stirring until almost all of the liquid has evaporated, about 5 minutes
- Add rum to the pan and set fire to it. Continue cooking until pineapples are not a little caramelized, about 3 minutes. Take off pan from the stove and stir in pecans, cool.
- Remove leaves from water and wipe dry. Spread the leaves into clean the surface, and discard small and torn. Share in the center of each sheet is 1 tbsp. l dough and distribute throughout surface, departing from each edge 2.5 cm. Then lay on dough in the center of 1 tbsp. l pineapples, and distribute along the entire length. Wrap tamale in roll so that the filling remains inside the test. Then tuck the edges from the ends and bandage the kitchen a thread.
- Place the steamer basket in a large pot with filled with 3-5 cm. water. Put tamale in a basket and cover pan lid. Bring water to a boil and steam tamale, until the dough is separated from the leaves, approximately 40 minutes Take out tamale from a double boiler and cool a little. You may be interested in another tamale recipe with pork.
