Thursday, December 9, 2010

Sugar-Free Pineapple Tamales with a Coconut and Macadamia Filling


• 1/2 bag corn husks


• 2 tablespoons baking powder
• 7 cups maseca
• 2 cups stevia sweetener
• 4 sticks unsalted butter (softened)
• 2 20 ounce cans of pineapple chunks
• 2 cups milk

• 1-1 1/2 cup water


• 13.5 ounces macadamia nuts
• 3 tablespoons butter
• 1 tablespoon stevia sweetener
• 1 5 ounce bag unsweetened coconut shavings

• 2 tablespoons stevia sweetener
• 1/2 teaspoon xanthum gum
• 1 cup water


• 1 scoop vanilla ice-cream
• Pineapple sauce


 Fill a large bowl with warm water and set the corn husks into it and submerge

 Put into a bowl the maseca, stevia sweetener, and baking powder and mix together
 Then add the butter, pineapple chunks, and milk and mix
 Next add the water as needed and mix until it has a dough-like consistency (which should be sticky but should be able to still come off your hands without leaving much residue)
 Cover and set off to the side.
 In a steamer pour in the correct amount of water and let it heat up while your working on the recipe

 In a small bowl add the 1/2 teaspoon of xanthum gum, water, and stevia and whisk
 Set off to the side
 In a pan melt the butter on a medium heat
 Then add the stevia and macadamia nuts
 Once the nuts have a shiny coating and they give off a nutty aroma add the coconut shavings
 Continue to cook the mixture until the coconut has begin to brown a little
 Add the xanthum gum mixture into the pan and mix
 Take off the heat and set aside

 Create your own little production line starting with the bowl of your corn husks, then the bowl that has your dough, and finally your coconut and macadamia mixture
 Take out 1 corn husk at a time and spread with your fingers a little smaller than golf ball size amount of the dough in the center and bottom of the husk.
 Next place a small amount of the coconut mixture in the center of the dough
 Then fold the ends together and press down to make sure that it is sealed shut and looks like a tube
 Pinch the bottom of the husk so that the dough is formed together there also
 Bend the top part of the husk towards the bottom so that the top part is also pinched
 Carefully place it into your steamer with the bottom facing up.
 Repeat the steps again on forming your tamales until the dough has run out
 Cover your steamer and let simmer for about 45-55 minutes
 Remove and plate.


Andrea said...

Great stuff here. A happy holiday season to you and your readers!

Arizona Vanilla said...

Six months later Andrea, should I say... Happy Summer to you? :-)
Thanks for your comments!