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4.12.2008

Banana Chipolte Pineapple Tamales...Tamale Open





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.


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.











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26 comments:

Jen of A2eatwrite said...

This looks absolutely delicious! I'm glad I still have some time - all I've done so far is buy my masa harina!

Brilynn said...

I've never made tamales before but I just found banana leaves a little while ago and I've been wanting to try them out. Your version looks great!

Gigi said...

They look great! You can also use corn husks, which is the more traditional method. Over the holidays my family, friends, and I made beef, pork, fresh sweet corn, pineapple coconut, pumpkin raisin, and vanilla raisin. I'll have to remember banana for next Christmas.

linda said...

What can I say? Great minds think alike ;)
They look delicious!

Emiline said...

Dessert tamales! How fabulous.
They sound delicious. I love tropical flavors like this.

I want to participate in this event, so it's time I think about what I'm going to do. I've never made tamales before. I have to come up with some sort of steamer. I know I'll have to use corn husks, because we don't have banana leaves.
Ok, enough rambling.
Have a nice weekend! Loved your Hindenburg joke-it killed.

Peter M said...

I tried heat with sweet last year and it totally works! What a cool way to offer dessert...it's a surprise and sweet!

marye said...

O.k..You must know that with my chipotle addiction I am goin g to SO try these..
I blogged you on my saturday surfing post at Baking Delights. :)

Ben said...

We had a favorite tamale shop in Mexico City and I always ate 1 savory tamal and 3 sweet tamales, they had chocolate, pineapple, vanilla and another pink one with raisins that I just loved.

As strange as banana chipotle tamales sound, they look really good and I would definitely eat at least 3 of them. Great job!

Pixie said...

Oh gosh, question what's Maseca? and do I need it to make my tamales? k just looked it up-corn flour right! *phew*

Alright, I'm feeling slightly relaxed now; thanks for providing step by step pics-much appreciated!

glamah16 said...

Pixie- Maseca is a brand name for Masa( Corn Flour) . So your good. Relax, its going to be fun .

Thanks you all for your comments.It was a tasty treat that even skeptical Certain Someone enjoyed a lot. Im looking forward to seeing some more out there!

Heather said...

Holy shit girl, you've been busy. thought you were out of town? Sorry I have been AWOL.

I love these flavors together. I had some enchiladas once at an authentic joint, and there was banana in the sauce. I also love chipotle. So much.

Blog Princess said...

Your blog always excites and surprises me! And I love all the pictures. Alternately going "oooh" and "mmmmm".

Proud Italian Cook said...

Courtney you did good!Very inventive!! the sign of a great cook! The sweet with the hot is something I'm begining to really like. I love chocolate with hot pepper.

Mary said...

Wow, those tamales look really good. I've been fortunate to sample a bunch of authentic tamales and I love them and truthfully making them scares the pants off me. Well if I could wear pants right now....
I did check at Walmart and they carry Masa flour and corn husks. And now that I can drive for myself I'm probably running out of excuses. But I do have a tremendous curiousity to see what everyone else comes up with.

CupcakeLady said...

I love tamales, and I definitely will be trying this recipe!

pumpkinpie said...

Tamales are great-- they are like unwrapping presents at mealtime! I have been making spicy chicken raisin pepita tamales with pineapple salsa lately. The flavors are great together, and it reminds me of my grandma's pineapple empanadas. Have fun!

Rosie said...

How fabulous coco your Tamales sound and look delicious!

Rosie x

Deborah said...

These sound so delicious!! I've never had a sweet tamale before.

Cakespy said...

No joke, this sounds AWESOME! I have never had a sweet tamale either, but I think you know it's right up my alley!!

Marq said...

This sounds great! I've never had a sweet tamale, either! And boy do I love banana bread. I may get adventurous and do this one weekend, glamah!

chou said...

Okay, okay, I'll get off my seat and get making. :)

LisaRene said...

Very creative, I think the combination would be quite tasty! Pineapple, rum and chipotle, yum! I didn't know you could purchase chipotle powder, I'll have to be on the look out for it.

I just e-mailed Ben my submission to your Tamale Open. It's a great idea and I'll eagerly look forward to the roundup. Thank you for hosting!

Lisa said...

Those look great; I'm going to try to whip up some tamales, which I've been wanting to do for forever, in time for your event. Mine will be savory (you can never really eat enough pork), and I hope to be able to make them with lard that I rendered myself!?!

Swati: Sugarcraft India said...

These look amazing.. Very creative !!
I'll name them surprise parcels!!

We Are Never Full said...

you... you... you are amazing!! i love your way of thinking. this looks really good and interesting. it reminds me a bit of the sweet thai sticky rice desert that's sometimes wrapped in a banana leaf? i think it's great you gave this one a whirl! that's the beauty of cooking, trying to see how things can work together! you go!

Dee said...

Wow, Courtney! You cook the coolest things :)
I've never made tamales, let alone sweet tamales. I can imagine the how wonderful it would be with the Chipotle.