Sweet Pineapple Tamales

 

Sweet tamale time is upon us! We are so fortunate to have access to the best science and vaccinations in the world. Now is the best time to celebrate with dear family and friends we have not seen in over a year! There is no better way to celebrate together than making these pineapple tamale treats. They are surprisingly easy to make. I made these tamales in a small batch of six to show you how you don't need to spend hours making them. Double the recipe to make 12. 

Ingredients for Corn (Masa) Dough

1 cup of masa harina flour (stone-ground corn flour) 

3/4 cup of chicken broth  

A pinch of cumin, turmeric, oregano

1/2 teaspoon of salt 

1/2 teaspoon of baking powder

2 tablespoons of sugar 

5 tablespoons of melted butter 

Ingredients for Pineapple Filling

1 cup of chopped pineapple 

1/4 cup of sugar

1 teaspoon of cinnamon

1/2 teaspoon of cloves 

Additional Ingredients

6 corn husks (soaked in warm water for an hour or more)

6 - 15 inch strings 

First, begin by soaking your corn husks in warm water while you are preparing other things. Cut 6 strings each into15 inches in length, and set aside. 

Next, in a medium saucepan warm up the chicken broth and add a pinch of each of the following spices: cumin, turmeric, oregano, and two tablespoons of sugar. Simmer for a few minutes. (This broth will "active" the masa harina later and add some real goodness to your dough. Your tamales will have a sweet and savory flavor.) 

Next, In a large bowl, start with the melted butter, and add part of masa harina and some broth. Keep adding masa harina and broth until fully mixed. Add the salt, and baking powder to this mixture. Mixing all ingredients until they are well incorporated and your dough is tacky. Make your masa into a rounded mound and cut into 6 even pieces. This will help your tamales to be all the same size. Set bowl aside.

Next, focus on preparing the pineapple filling. Cut pineapple into small chunks. Place in a small saucepan, and add the cinnamon, clove, and sugar. Warm-up on low heat for a few minutes, so sugar is slightly caramelized. 

Finally, you are ready for filling your corn husks. I first strain them in a colander so they are just slightly damp. I place one corn husk on a cutting board. 

Taking one of the masa portions you already divided, place it on one of the corn husks and spread it out with the spatula. 

Add the pineapple mixture to it. (I was slightly generous with the above pic.) 

Next, you are ready for folding and tying your tamale. I like to tie the strings into a bow, so they are easy to untie at the table. I took lots of pictures so that you can follow along. I hope my step-by-step picture series helps! 

1                                                                                             2                                                                                          3

   4                                                                             5                                                                               6

    

Once you finish wrapping your six tamales, place them in a large pot to steam on medium heat for 1 hour. I like to add an extra 15 minutes for good measure. Make sure you check that there is always plenty of water at the bottom of your pot. 

 Once cooked these tamales can be kept in the refrigerator in a covered container for up to a week. Better yet, freeze them if you think you might not eat them in time. 
Serve your tamales hot with hot chocolate and good friends and family!
Happy Days Cooking & Eating! 

~Tarabud 

Prickly Pear Mocktail

 

How about the color of this prickly pear? It's just spectacular! And happily, this mocktail comes packed with nutrition as well. 
One prickly pear has: 

• 42 Calories
• 1 gram of Protein
•  0.5 grams of Fat
• 10 grams of Carbohydrates: 
• 4 grams of Fiber
• 0 grams of Sugar
• 0 milligrams Cholesterol
• 5 milligrams of Sodium
• 
  
• The prickly Pear is surprisingly good for cardiovascular and metabolic health. All cactus fruits contain a variety of antioxidants known to protect cells in the body. These antioxidants help to reduce triglycerides and bad cholesterol levels in your body. They're also able to reduce body fat percentages. Plus, not to mention the nutritional content. Cactus fruits are rich in a number of vitamins and antioxidants such as Vitamin C, Vitamin E, Vitamin K, Beta-carotene, Potassium, Magnesium, Calcium, and Phosphorus.

Now let's get down to business making this fun Mocktail! 

Ingredients

1/2 of a prickly pear

1 Tablespoon of lime Juice 

1/3 cup apricot or peach juice

1/3 cup sparkling water (ginger beer) 

1 teaspoon of agave

two ice cubes 

Grapefruit rimming salt

1 lime wedge for glass

Take your prickly pear and carefully cut it in half. Spoon out the pulp and place in a cocktail mixer, with all the above ingredients, minus the ice cubes. Now muddle contents right in the mixer, and carefully stir liquid a few times.

(The ice cubes can be added to the mixer but when pouring into a glass with the strainer, you won't get much of the pulp goodness. That is why I add a few ice cubes after.) 

Now rub the glass with the squeezed lime peel. Take a plate and sprinkle some salts on it. Invert glass to rub the edge of the glass in the plate. 

Now pour the context of the mocktail liquid into your glass. 

Cut a thin slice of the lime for the glass rim.

The recipe makes one glass.

Enjoy with like-minded friends! 

🍸🍸

 

~Tarabud