Blueberry Dessert Tamales Recipe 385

Steps:

• Turn on broiler. Cut away stems and thick edges of banana leaves, then cut into about 20 (8-by-10-inch) rectangles. Berry mixture: In a medium saucepan over medium heat, melt ¼ cup butter, then stir in 1 cup sugar, cinnamon, blueberries and raisins. Cook, stirring occasionally, until ingredients have melded but berries still hold some of their shape, 8-10 minutes. Set berry mixture aside and let cool. Masa dough: In a large bowl, thoroughly blend masa flour, baking powder and remaining sugar with a wooden spoon. Melt remaining butter and add to mixture along with 3 cups water. Knead with your hands to make a soft dough, adding a little more water if it feels too stiff. Add berry mixture and knead into dough. Assembly: Using tongs, hold one banana leaf rectangle directly over an open flame or hot burner for about 10 seconds on each side or until it turns bright green. (Don't let leaf heat any longer or it will become brittle.) Place leaf, smooth side up, on work surface. Place a generous ⅓ cup of dough in center of each leaf and flatten to a thickness of about ¼ inch. Repeat with remaining banana leaves and filling. Fold tamales: Fold the long sides of the leaf to enclose dough, overlapping edges to make a snug package. Then fold the ends over on the seam side and rest the tamale on top of the folded ends so that its weight holds the package together. Cook tamales: Set a steamer basket in a large, lidded pot and fill bottom of pot with just enough water to come nearly to bottom of steamer without touching it. Line bottom of basket with leftover banana leaves. Arrange tamales horizontally in basket in layers. Cover pot, bring water to a boil, then reduce heat and simmer 50 minutes. Remove from heat and let tamales rest 5 minutes. To serve, set tamale packets on plates, unwrap and top with a dollop of whipped cream or a scoop of ice cream. Cook's note: Banana leaves can be found at Asian or Hispanic markets or if lucky enough your back yard. These tamales can also be rolled in corn shucks that have been soaked in warm water until pliable.

Steps:

• PILONCILLO SYRUP:, Bring water with cinnamon stick and cloves to a boil; remove from heat, cover, and let steep for 1/2 hour. On low heat, add the piloncillo and let melt. Remove from heat, cover, and let cool. Discard cinnamon stick and cloves., MAKE TAMALE MASA:, Place lard in a large stand mixer with a flat beater and mix until fluffy, scraping sides so the lard stays in the center of the mixing bowl. Add the baking powder and salt and mix all together., Add the masa and mix until combined. Slowly add the cooled syrup and fold the raisins into the masa mixture until combined., PREPARE CORN HUSKS (OJAS):, Soak corn husks in water for an hour before using. Rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using., SPREAD MASA:, Place the wide end of the husk on the palm of your hand. The narrow end is at the top. Starting at the middle of the husk, with the back of a spoon, spread 2 tablespoons of the masa in a rectangle or oval shape, using a downward motion toward the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk., FILL CORN HUSKS:, Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it's a snug closure so the tamale will not open during steaming. Secure by tying a thin strip of corn husk around the tamale. This will keep the tamale from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded., STEAM TAMALES:, Use a deep pot or tamale steamer to steam the tamales. If using a tamale steamer, fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright with folds against the sides of the other tamales to keep them from unfolding. Cover pot with a tight fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 1 to 1½ hours. Keep lid on tightly. To test for doneness, place one tamale on a plate and take off the corn husk. If it comes off without sticking to the tamale, they're done.