WALNUT TAMALES
90 Min
8 Portions
Medium level
Ingredients
14 dried corn husks
For dough:
2 1/4 cups flour
3/4 cup muscovado sugar, compacted
1/2 tsp baking powder
1/4 tsp fine dry salt
1/2 cup butter or vegetable shortening
1 3/4 cups water
For filling:
1 1/2 cups walnut halves, coarsely chopped
4 tbsp unsalted butter
8 oz piloncillo, chopped
1/4 tsp fine dry salt
1 1/2 tbsp cornstarch
3 tbsp water
A splash of Vainilla Molina Blend
Directions
For dough:
1. Fill a large pot with 2 inches water and place a rack or steamer basket inside. Set aside.
2. Separately, immerse corn husks in a bowl filled with warm water.
3. In a bowl, mix flour, brown sugar, baking powder and salt.
4. Add butter to mixture and then, little by little, add cups of water. Mix until you get a smooth texture.
5. Divide dough into 8 balls, leave in bowl and cover with a damp hand towel. Set aside..
For filling:
6. Cook walnuts, butter, piloncillo and salt in a frying pan over low heat. Stir constantly until butter and piloncillo dissolve.
7. In another bowl, mix cornstarch and water.
8. Slowly add cornstarch mixture to pan and continue stirring, until it thickens.
9. Remove from heat and add a splash of Vanilla Molina Blend. Set aside and let cool for 10-15 minutes.
10. Remove and dry corn husks and cut 12 long, thin strips from corn husks.
11. Place a dough ball on widest point of the corn husk. Using back of a spoon, spread dough an even layer of dough on each husk and then top with 2 tbsp of nut mixture.
12. Fold and wrap a long, thin strip of corn husk around it to tie a small knot. Repeat this step until all tamales are formed.
13. Place tamales in steamer basket in pot upright, open end facing up.
14. Cover pot with a tight-fitting lid and heat over high heat. Bring water to a boil, then reduce heat to medium-low and cook for 1 hour, or until dough is completely cooked.
15. Carefully remove tamales from pot and let cool for 3-5 minutes before serving. Enjoy!
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