Are you ready to tantalize your taste buds with a delightful fusion of traditional Mexican flavors and a surprisingly sweet strawberry twist? Forget everything you think you know about savory tamales – we're diving headfirst into the magical world of Tamales de Fresa, a recipe that's as easy as it is delicious. These sweet strawberry tamales are perfect for a special occasion, a unique dessert, or simply a fun weekend baking project. Prepare to be amazed by how simple homemade cooking can be, resulting in a truly impressive and delicious dish. This recipe offers quick dinner ideas with a delightful twist, making it a perfect addition to your repertoire of easy recipes and healthy meals.
Ingredients:
For the Strawberry Filling:
- 2 lbs fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup water
- 1 tablespoon lime juice
- 1 teaspoon vanilla extract
- Pinch of salt
For the Masa:
- 4 cups Maseca instant corn masa
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 cups warm water (or chicken broth for a richer flavor)
- 1/2 cup lard or vegetable shortening (can substitute with oil for a healthier option)
For Assembly:
- 2 dozen dried corn husks (soaked in hot water for at least 30 minutes)
Instructions:
Preparing the Strawberry Filling:
- Combine strawberries, sugar, water, lime juice, vanilla extract, and salt in a medium saucepan.
- Bring to a simmer over medium heat, stirring occasionally.
- Reduce heat to low and cook for 15-20 minutes, or until the strawberries have softened and released their juices, and the mixture has thickened slightly.
- Remove from heat and let cool completely.
Preparing the Masa:
- In a large bowl, whisk together the Maseca, baking powder, and salt.
- Gradually add the warm water (or broth), mixing with a wooden spoon or your hands until a smooth, slightly sticky dough forms.
- Stir in the lard (or shortening/oil) until fully incorporated. The consistency should be like thick oatmeal.
Assembling the Tamales:
- Lay a soaked corn husk flat, with the wider end facing you.
- Spread a thin layer of masa (about 2 tablespoons) across the center of the husk, leaving about 1-inch borders on either side.
- Spoon a generous spoonful of the cooled strawberry filling onto the masa.
- Fold the sides of the husk inward, then fold the wider end over the filling to create a neat package.
- Repeat with the remaining husks, masa, and filling.
Steaming the Tamales:
- Place a steamer basket or trivet inside a large pot with about 2 inches of water.
- Arrange the tamales upright in the steamer basket, ensuring they are tightly packed.
- Cover the pot and bring the water to a boil.
- Reduce the heat to medium-low, maintaining a steady simmer, and steam for 1-1.5 hours, or until the masa is cooked through and easily peels away from the husk. Check periodically and add more water if necessary.
Serving:
Once cooked, carefully remove the tamales from the steamer and allow them to cool slightly before serving. These sweet treats are best enjoyed warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips and Variations:
- For a richer flavor, use chicken broth instead of water when preparing the masa.
- If you don't have dried corn husks, you can use banana leaves instead.
- Feel free to experiment with other fruit fillings, such as raspberries, blueberries, or peaches.
- Add a touch of cinnamon or nutmeg to the strawberry filling for extra warmth.
- Make these ahead of time! They can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutritional Information (per tamale, approximate):
- Calories: Around 250-300
- Fat: Around 10-15g
- Carbohydrates: Around 40-50g
- Sugar: Around 20-25g
- Protein: Around 3-5g
This nutritional information is an estimate and may vary depending on the ingredients used. Enjoy these delicious and surprisingly healthy (relatively speaking!) tamales! They’re a unique and memorable twist on a classic dish, perfect for impressing your friends and family with your homemade cooking skills.