Delicious Canarian Tamales

Name: Delicious Canarian Tamales
Prep time: 75 min
Cook time: 40 min
Yield: 20
Cuisine: Mexicana
Ingredients: water, hot; 20 corn husks, (totomoxtle); 7 San Juan® eggs, at room temperature (5 whole pieces and 2 yolks); 315 grams butter, at room temperature; 1 teaspoon vanilla essence; 1 1/2 cups condensed milk; 4 cups rice flour, (500 g); 1 cup wheat flour; 2 teaspoons baking powder; 1/2 tablespoons cinnamon powder; pecans, finely chopped; canned pineapple, cut into cubes; cranberries

Huevo San Juan®

Canarian Tamales are a tradition from Michoacán and are made with butter, rice flour, and raisins. Nowadays, there are various versions and they are also known as "rice tamales." Prepare these homemade tamales that will be soft and fluffy, with nuts, pineapple, and blueberries.

These Canarian Tamales are a perfect dish to accompany with a warm atole or a rich coffee de olla. Surprise everyone with their sweet flavor.

Reviewed by Editorial Team of Kiwilimón

Published: 25-10-2018

Preparation

35 mins

40 mins

Low

Soak the corn husks in hot water for 15 minutes or until soft. Drain and set aside. Crack 5 pieces of Huevo San Juan®, and separate the remaining 2 pieces into yolks and whites. In a mixer, cream the butter, gradually add the vanilla and condensed milk, continue beating until integrated. Add the 5 whole pieces of Huevo San Juan® and the 2 yolks you separated. Gradually add the powders and beat until integrated for about 5 minutes, until the dough mixture is fluffy. Place a tablespoon of dough on each corn husk and add the nuts, pineapple, and blueberries; close like a tamale. Place the tamales in a steamer with water and cook for about 40 minutes. Garnish with cajeta and serve accompanied by coffee de olla.