Tamales De Fresa Strawberry Tamales Recipes

Steps:

• 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.
• While corn husks are soaking, combine masa dough, baking soda, and water in a bowl. Knead until dough has a smooth and even consistency, adding more water, 1 teaspoon at a time, as needed. Take care not to add too much water.
• Beat butter, vegetable shortening, and sugar together in a second bowl with an electric mixer until smooth and creamy. Slowly add masa dough and knead until mixture has a uniform consistency. Mix in chopped pineapple.
• Spread about 1 tablespoon masa mixture onto a corn husk. Fold the bottom of the husk over the filling, then fold sides of husk together, one over the other. Finally fold the top of the husk into the tamale, making a little package. 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, then reduce heat to medium low. Add tamales with the open side up and cook covered until filling is heated through and separates from the husk, about 1 hour.

Steps:

• Place corn husks in a large bowl with warm water. If the husks float up, place a smaller bowl of water on top of them to hold them down in the water.
• Let soak at least 30 minutes.
• Tamale dough: Bring water, sugar, syrup and puree to boil over medium high heat.
• Reduce heat; stir in Masa Harina.
• Simmer 10 minutes.
• Stir in remaining ingredients.
• Mixture should roll into a ball without sticking to your fingers.
• Spread pink dough onto husks, which have been softened in hot water.
• Leave a margin at each side.
• Place 1 to 2 teaspoons of strawberry pie filling in a line through middle of dough.
• Fold in both sides and press seam together, making sure strawberry filling stays completely inside the dough.
• Leave ends open.
• Roll husk and tie ends tightly.
• Steam for 45 minutes to 1 1/2 hours depending on thickness.
• Tamales will come easily off the husk and have a spongy texture when cooked.
• Cream Sauce: Whip cream.
• Slowly add sour cream and continue whipping until stiff peak stage.
• Add remaining ingredients. Chill until ready to serve.
• When ready to serve, dollop cream sauce on cooled sweet tamales.
• Top with strawberries.