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Tamales de Almendria (Almond Tamales)




Source of Recipe


Internet


List of Ingredients




2 sticks plus 1 tables butter
1 1/2 teaspoons yeast
1 cup warm milk
3 cups masa harina
1 1/2 cups sugar
1 cup almonds, ground
1/2 cup rice flour
1 teaspoon almond extract
2 cups milk
1 vanilla bean
2 tablespoons flour
1 cup sugar
5 egg yolks



Recipe



To make dough, place the butter in mixing bowl and mix until soft and white. Proof the yeast in the warm milk. Add all remaining ingredients except almond extract. Mix until light and fluffy.

Mix in the almond extract and check dough by placing a piece in a glass of water- it should float. Your dough is now ready to spread.

To make filling, mix ingredients in a saucepan over low heat and whisk continuously. Mixture should become thick, and the appearance should be almost like a jelly or preserve. Remove from heat and chill. When mixture is chilled you can begin to assemble tamales.

Spread the dough on the corn husk. Spread about 1 tablespoon filling over the dough. Roll and tie with a strip of corn husk or fold tamale. Repeat until all ingredients are used.

Bring water to a boil in a large pot. Place the tamales in a steamer or colander. Place the steamer in the pot over the water; water should not touch the tamales. Steam for 40 to 50 minutes. Serve hot or cold with caramel sauce.

Makes about 2 dozen tamales