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26 servings
Original recipe yields 26 servings
52 corn husks
1 recipe Tamale Dough
3 cups chopped fresh or canned pineapple, drained
1 cup firmly packed brown sugar
Let's Make It
1
Soak corn husks in hot water 30 minutes or let stand overnight in room-temperature water. Prepare Tamale Dough recipe, adding the drink mix to the dough with the masa harina.
2
Assemble tamales by spreading 2 Tbsp. of the masa mixture (tamale dough) into a 3x2-inch rectangle down the center of each corn husk, leaving about 2 inches bare at the top of the husk. Spoon 1 Tbsp. of the pineapple and 1 tsp. of the brown sugar down the center of the masa mixture; fold over the sides of the husk and both ends to completely enclose the filling.
3
Stand tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary. Remove tamales from steamer basket; cool slightly. Top with thawed COOL WHIP Whipped Topping just before serving, if desired.
Kitchen Tips
Tip 1
Cinnamon-Spiced Chocolate Tamales
Prepare as directed, substituting 2 Tbsp. cinnamon sugar for the drink mix, 3 cups semi-sweet chocolate chips for the pineapple and 1 cup BAKER'S ANGEL FLAKE Coconut for the brown sugar.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 310mg
13%
Total Carbohydrates 26g
9%
Dietary Fiber 1g
4%
Sugars 10g
20%
Protein 2g
4%
Vitamin A
0%
Vitamin C
10%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 26 servings, 2 tamales each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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