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Passover 2006
A PASSOVER SEDER DIFFERNT FROM ALL OTHERS

 

Chef Roberto Santibaņez of Rosa Mexicano in New York, NY on StarChefs.com
Chef Roberto Santibaņez

Rosa Mexicano

9 East 18th Steet
New York, New York 10003
(212) 533-3350

1063 1st Avenue
New York, New York 10023
(212) 753-7407

61 Columbus Avenue
New York, New York 10023
(212) 977-7700

575 7th Northwest
Washington, D.C. 20004
(202) 783-5522

245 18th Street
Atlanta, Georgia 30363
(404) 347-4090

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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  •    Published: March 2006
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