Recipes from Mexico :: Mexican Desserts
8 dry corn husks
Sweet Pink Tamale Dough
1/4 c. water
1/2 c. sugar
1/2 Tbsp. maple syrup or molasses
3/4 c. strained strawberry puree
1 c. white corn Masa Harina
2 Tbsp. softened butter
1 tsp. fresh lemon juice
Filling
1 can strawberry pie filling or fresh sliced strawberries
Cream Sauce
3/4 c. sour cream
1/4 c. whipping cream
1 tsp. vanilla extract
1 tsp. almond extract
2 Tbsp. sugar
Topping
2 c. fresh strawberries
Bring water, sugar, syrup and puree to boil over med. high heat. Reduce heat; stir in Masa Harina. Simmer 10 mins.
Stir in remaining ingredients. Mixture should roll into a ball without sticking to your fingers.
Spread pink dough onto husks, which have been softened in hot water in your clean sink. Leave a margin at each side.
Place 1 to 2 tsp. of strawberry pie filling in a line through middle of dough. Fold in both sides and press seam together, making sure strawberry filling stays completely inside the dough. Leave ends open. Roll husk and tie ends tightly. Steam for 45 mins. to 1 1/2 hours depending on thickness. Tamales will come easily off the husk and have a spongy texture when cooked.
Cream Sauce: Whip cream. Slowly add sour cream and continue whipping until stiff peak stage. Add remaining ingredients. Chill until ready to serve.
When ready to serve, dollop cream sauce on cooled sweet tamales. Top with strawberries.
Yield: 32
