Cinnamon Apple Tamales
There's a berried treasure at the bottom of this creamy concoction. You'll not find a fresher finale to a summertime meal. —Debbie, Oregon
Please Note -
Results may vary from person to person.
Tamales are traditionally served in Latin households year-round, but grow increasingly popular during the fall and winter months for the holidays. From spicy and savory to rich and sweet, tamales come in all flavors. These Cinnamon Apple Tamales have a similar filling to an apple pie, but instead of a flaky crust, these tasty treats are enveloped in a sweet-cinnamon corn flour base dough. Serve them with a drizzle of caramel or a la mode with a sprinkle of chopped pecans.
PREP. TIME
Total Time
Prep: 1h
Cook/Bake Time: 1h 30 m
Yields
20-22 tamales
INGREDIENTS
INGREDIENTS
30 dried corn husks
1 1/2 cups vegetable shortening
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 cup water
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cups corn flour
1 teaspoon ground cinnamon
3 green apples, peeled and chopped in 1/2-inch cubes
1/4 cup Imperial Sugar Dark Brown Sugar
Garnish
Vanilla ice cream (optional)
DIRECTIONS
1. Hydrate corn husks in warm water for 2 hours minimum. Set aside.
2. Place shortening in bowl of a stand mixer and beat on medium speed until creamy and fluffy; about 3 minutes.
3. Add milks, water, 1 tablespoon of cinnamon, nutmeg, and corn flour. Continue mixing at medium speed, pausing a few times to scrape sides of bowl with a spatula; about 10 minutes.
4. Combine apples, sugar and 1 teaspoon cinnamon in a separate bowl. Stir to distribute ingredients evenly. Set aside.
5. Drain corn husks and pat dry. Hold corn husk with pointy side towards you. Scoop 1/4 cup of masa mixture on corn husk and spread with a spoon; leaving a 1-inch border on all sides.
6. Place 2 tablespoons apple mixture on center.
7. Fold one side of the corn husk over filling, then fold the other side, overlapping. Fold the pointed side up and turn over to keep it from unfolding. Repeat with remaining husks and masa.
8. Arrange tamales upright in a steamer. Fill with hot water right below rack and cook over medium-high heat.
9. Cover top of tamales with a layer of remaining husks and a damp towel; cover with lid, bring to a boil and reduce heat to medium, adding hot water as needed. Steam for 90 minutes or until when tested, corn husks peel off and masa separates easily form husk.
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