Sweet Tamale

During the holidays my family has had a longstanding tradition of making homemade tamales. This year I wanted to make an Ayurvedic version. I used Masienda’s masa flour, ghee instead of lard, dates instead of raisins and added spices cinnamon, cardamom, clove and vanilla for flavor and medicinal benefits. These got the stamp of approval from mom (which means a lot) and were our favorite of the batch. I hope these become a tradition with your family!

INGREDIENTS

Tamale Masa

2 cups Masa flour (I love the brand Masienda)

1 cup hot water

1 can 20oz crushed pineapple

3/4 cup ghee

4 dates pitted and chopped

1 tbsp baking powder

1 tsp cinnamon powder

1/2 tsp cardamom powder

1/4 tsp clove powder

1/2 tsp vanilla extract

Pinch of salt

Fresh banana leaves cut into

1. In a large bowl add masa flour, baking powder, cinnamon, cardamom, clove, salt. Mix. Add the pineapple, ghee, dates and vanilla extract. Add the water slowly working it into the dough with your hands. Cover and let dough rest for 3 hours.

2. Prepare banana leaves. If frozen, place banana leaves on counter to thaw. Once leaves are pliable, use kitchen scissors to cut twelve (9x10-inch) almost-square shapes. Carefully and thoroughly clean them by wiping them down with a paper towel or clean cloth to remove any dirt. Pull 1/4-inch strings from some of the remaining banana leaves to wrap tamales; set aside.

Prepare your tamales:

1. Place approx 2oz or 1/2 cup dough in the center of the banana leaf. Using the back of a spoon spread the masa leaving 1/2 inch free on the sides and a min of 2 inches free on the top and bottom where you will fold the tamale.

2. Wrap the tamale by folding the sides first then the bottom and top. Secure by tying banana string around the tamale.

How-to prepare your tamale pot for steaming.

1. Choose Your Pot:

• Large Pot:
  Select a pot that's large enough to comfortably hold your tamales without overcrowding.
  

• Steamer Basket (Optional but Recommended):
  If you have a steamer basket, it's ideal for steaming tamales. This allows for even heat distribution and prevents the tamales from touching the bottom of the pot and sticking.
  

2. Preparing the Pot:

• Fill with Water: Fill the pot with enough water to reach about halfway up the sides of the tamale steamer basket or about 1-2 inches below the trivet if you're using one.

• Heat the Water: Bring the water to a rolling boil over high heat.

3. Arranging Tamales:

• Steamer Basket:
  If using a steamer basket, place the tamales inside, standing them upright.
  

4. Steaming the Tamales:

• Cover the Pot:
  Place the lid on the pot.
  

• Maintain Water Level:
  Check the water level frequently and add more boiling water as needed to prevent the pot from drying out.
  

• Check for Doneness:
  After about an hour, check the tamales to see if they are cooked. The masa should be firm and the filling should be heated through.
  

• Continue Steaming:
  Continue steaming until the tamales are cooked through, which may take an additional 30 minutes or more depending on the size and thickness of the tamales.
  
  

Tips for Success:

• Add Salt to the Water:
  Adding a pinch of salt to the water can enhance the flavor of the tamales.
  

• Don't Overcrowd:
  Ensure there's enough space between the tamales to allow steam to circulate evenly.
  

• Check Water Level Regularly:
  Keep an eye on the water level and add more hot water as needed to maintain a constant steaming environment.
  

• Let Rest:
  After steaming, allow the tamales to rest in the pot for a few minutes to allow the masa to firm up before serving.
  

Serving:

• Remove Tamales: Carefully remove the tamales from the pot or steamer basket.

• Unwrap and Serve: Enjoy your delicious, homemade tamales!