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| Sweet Orange Tamales |
"These sweet tamales with orange, almonds, and raisins are eaten as a dessert in Mexico. Try to find extra sweet ripe oranges for the best flavor. [Recipe originally submitted to Allrecipes.com.mx]"
Ingredients :
- corn husks
- 5 large oranges, peeled and segmented
- 2 1/2 cups white sugar, divided
- 2 cups lard
- 2 ice cubes, or as needed
- 3 1/4 pounds fresh corn masa dough
- 2 tablespoons baking powder
- 1 cup milk
- 1 cup freshly squeezed orange juice
- 2/3 cup raisins
- 1/3 cup chopped blanched almonds
Instructions :
| Prep : 30M | Cook : 40M | Ready in : 2H50M |
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- Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
- Combine oranges and 1 1/4 cups sugar in a saucepan over low heat. Cook, stirring occasionally, until mixture starts to turn into jam, about 30 minutes. Remove from heat and let cool completely.
- While jam is cooling, place lard in a large bowl, add 2 or 3 ice cubes, and beat with an electric mixer until soft and creamy. Beat in 1 1/4 cups sugar until well incorporated.
- Combine masa dough and baking powder in a separate bowl. Knead together for a few minutes. Add masa to lard mixture. Mix in milk alternately with orange juice, beating continuously with the electric mixer. Mix in cooled jam, raisins, and almonds.
- Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.
Notes :
- This recipe can be found in Spanish in the print edition of "La Receta del Día" by Ana María González Martínez.
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