Banana Chipolte Pineapple Tamales! Yes that’s what I came up with. I’m not a expert in Mexican food but I love this way of cooking. Sort of a meal in one. So why cant it be sweet. Most often we think of the tamale as savory and spicy. But one can envision so many sweet combos. My colleague M tells me of the best pineapple tamales. I haven’t tasted one , but decided to play around. Oddly I got 6 tamales, where the proportions I cut down from the recipe for Masa (originally 16).Because I added sugar and extract that changed things. .So based on this I should have gotten 8-10 tamales. Perhaps next time I’ll spread the mixture thinner. Also the leftover pineapple filling was made into a sauce with condensed milk. What you get is sort of steamed banana cake.The sauce makes it very sweet, so it can be omitted. But a nice cup of plain black coffee can balance that out.
Equipment needed:
A Steamer or some sort of large pot and steaming device.
Masa
1 1/2 cups of Maseca for Tamales
1/1/2 cups luke warm water
1/2 teaspoon baking powder
1/8 teaspoon salt
2/3 cup of shortening
1/2 teaspoon of Banana Creme extract from LoRAnne Oils*note this is more concentrated . If using regular extract use more.
1/2 cup natural cane sugar
Filling
10 oz dried pineapple
1 tablespoon rum or Malibu coconut flavored rum
3/4 cup water
1/4 cup natural cane sugar
1/4 teaspoon Chipolte powder
Banana Leaves (Whole Foods or frozen sections in Hispanic Markets)or corn husks
1/4 cup Condensed milk *optional for sauce
In a sauce pan combine pineapple,sugar,water, rum and Chipolte. Boil down until mostly reduced. The dried pineapple will be chunky still. Remove from heat and take a immersion blender to smooth out mixture to a paste like texture.Set aside.
Mix dry ingredients and add your water.A moist paste should from. Fluff up shortening in a separate bowl. Add Masa mixture, and extract. Blend to combine.
Take Banana leaves and spread Masa. Add filling down the middle.Fold over long ends, and then the short ends to make a square packet. Tie with Banana Leaf strips.
Place in Steamer. Place Steamer on large pot of water and steam for approx 30 -45 minutes.
Place in Steamer. Place Steamer on large pot of water and steam for approx 30 -45 minutes.
If you have leftover filling , take some condensed milk and combine over low heat. Some caramelised bits may form. Use immersion blender to smooth out.
All in all this took about 1 1/2 hours to prepare.But that’s me . If you like Banana bread you’ll love this . It can stand alone without the sauce.
So I hope this inspires you to enter the Tamale Open. Ben and I have a great Prize offering, so what are you waiting for?I even heard from a reader in the UK and shes giving it her all. So no excuses.
