| Tamal de Coco
Chef Roberto Santibañez of Rosa Mexicano—New
York, NY
Adapted by StarChefs.com
|
| Yield: 20 Tamales
Ingredients:
- 20 corn husks
- 8 ounces coconut, dryied and shredded
- 1 cup water
- 2 teaspoons natural vanilla extract
- 8 ounces butter, or vegetable shortening
- 1 teaspoon baking powder (optional)
- ¾ cup sugar
- 1 hefty pinch of salt
- 2 pounds masa
- 5 ounces raisins
Method:
Soak the corn husks in warm water for ½ hour;
drain.
Soak the coconut in water with the vanilla extract until
it softens slightly. Whisk the butter with the baking powder
until it creams. Add the sugar, salt, masa and coconut-water
to form a smooth dough that is light and fluffy in consistency.
Put 2 Tablespoons of dough into each corn husk and sprinkle
with raisins. Fold and form the tamales and cook in a steamer
for 1 hour. A tamal is ready when it detaches from the husk
easily.
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