Cranberry+White Chocolate Tamales
Indulge during these Holidays with a sweet version of traditional treat that will have you coming for more!
Ingredients
1 pounds CORN MASA, Fresh Heirloom Corn Masa
1/2 cups WATER
1/2 cups BUTTER, Room Temperature
1/2 cups BROWN SUGAR
1/2 tsps NUTMEG
1 tsps VANILLA EXTRACT
1/2 tsps KOSHER SALT
8 ounce CRANBERRY SAUCE
6 ounce WHITE CHOCOLATE CHIPS
12 medium CORN HUSKS, Soaked in warm water for 1 hr.
Preparation
1. Whip the masa. Using a mixer with a paddle attachment or using your hands, whip the masa, while the mixer is running stream in the water until you reach the consistency of hummus.
2.Whip butter into the masa, keep whipping until masa looks shinny. Add nutmeg, vanilla extract and salt. Run the mixer for another 3 minutes. Masa for tamales is ready.
3. Arrange corn husks on a plate, one on top of each other. Add 2 tablespoons of tamal batter to the middle of a corn husk. Add 1 teaspoon of cranberry sauce and one more teaspoon of white chocolate chips. Fold the sides of the corn husk towards the middle and the end tip of the husk towards the center. Continue with the rest of the husks.
4. Stack the tamales inside a steamer and steam for 1 hour.
5. Let the tamales cool down for about 20 minutes, enjoy!
6. To reheat, steam for 5 minutes or place on a lightly oiled skillet while tamales are still in the husk. Husks should be browned on both sides when ready.
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