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Mexican Recipe: Tamal de Coco (Coconut Tamale)

BY: Mateo Gomez | Category: Food and Drinks | Post Date: 2009-11-29

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   Mateo Gomez
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When you think of a tamale you immediately associate it with Mexican food. It's one of Mexico's beloved food that it was said the Incas where eating tamales before the Spanish conquered the New World. It is basically made of the filling which is a steamed-cooked corn or masa which can be added with beans, meats, cheese,salsa, mole and even chocolates wrapped in a corn husk or banana leaf and steamed for hours. So many variations of this portable food, about 500 to 1000 kinds of tamales in Mexico alone, there is one for every occasion. This comfort food is enjoyed through out the day and is a popular dish especially in the holidays such as Day of the Dead and The Mexican Independence Day. Sweet tamales or tamal de dulce is a great dessert accompanied by a hot atole/hot mexican chocolate or champurrado.

15 dried corn husks (2 oz, or 1/4 package)
2 cups masa harina for tamales (see Tips, below)
1/4 cup sugar
1/4 vanilla bean/3/4 teaspoon vanilla extract
1 cup unsweetened shredded coconut
1/3 cup vegetable shortening or butter, softened
1/4 teaspoon baking powder
1/3 cup raisins

* To make the corn husk pliable: soak in hot water for 30 minutes, once you can separate the husk soak it again for another 30 minutes

* Cut strips to be use for tying the ends of the tamale

* In a medium heat, boil 1 cup of water

* Place water into a bowl and add masa harina

* Stir and cover the bowl

* In a pan over medium heat, mix together sugar, salt, vanilla bean/vanilla extract and 1/3 cup water

* Simmer the ingredients for 5 minutes then turn off the heat *Add shredded coconut and let the mixture cool

* In making the filling: add together butter and baking powder, beat the together using an electric mixer

* While its mixing, gradually add the masa mixture and coconut mixture

* Continue beating until its light and fluffy

* Prepare steamer: add water and let it boil

* Spoon in enough masa mixture into the center of corn husk

* Add raisins at the top of the masa

* Fold the side of the husk and tie it at the end (make sure the tamales are secured inside the husk)

* When streaming the tamales, arrange them in a slightly upright position

* Cover the steamer and let it cook for 1 hour or until the tamales are firm and would not break easily

Article Source: http://www.saching.com

About Author / Additional Info: Mateo Gomez is a Mexican food enthusiast, and the founder of Allaboutmexicanfood.com. Check out allaboutmexicanfood.com for more Mexican food ideas

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