Category: Tamale Open.Mexican

Tamale Open…The Cinco de Mayo Roundup


A while back I thought it would be fun to create a event around the tamale.I asked Ben if he’s up to cohosting and he was game.This inspiration came after a fun yet laborious evening I had making tamales. My mind started racing as to all the possibilities out there. They could be sweet or savory. The Tamale has a rich history and its interesting to note how the ingredients change and vary to region. They are not exclusive to Mexico alone. Versions of their corn meal based packet can be found in the Caribbean,Central America, and the Mississippi Delta.Some wrapped in corn husks, and some in Banana leaves. The people of these regions adapted this and made it their own. But we associate the Tamale with Mexico.I had hoped there would be more entries for this.It became apparent Tamales are intimidating to a lot of people. The time, ingredients,and effort tend to put people off. Its easier admittedly to buy them. But there is nothing like enjoying your fresh made tamale that you crafted.I promise the effort is worth it. So we may only have a few entries, but they are stunning entries from all over the globe. I applaud all of you for the effort and depths you went through to participate.Most of the entries of variations of the Tamale. The main requirement is that was Masa based dish. I vow the Tamale Open will be back…
Andele… Let the festivities begin…


Our first entry is from Lisa Rene @ Unique Little Bits.She made a enticing Charred Pepper Pupusa.I don’t think a vegetarian or carnivore can resist these grilled bits.Wouldn’t these be nice starters for our Cinco De Mayo Cookout with a Golden Margarita?

Our second entry came all the way from the UK. Pixie from You Say Tomato I Say Tomato took the train all the way into London Town to secure the ingredients for her authentic Tamales. She mistakenly didn’t feel she did them justice, but I as well as many others are super impressed. Way to go Pixie. You Rock. Lets take a shot of Tequila on this.

The lovely Gabi from The Feast Within thought she was too late but managed to create this delectable entry of Chile Garlic Butter Shrimp on Masa Blinis. They just scream good summer eating outside with a peach Margarita on the side.

Megan from Megans Cookin jumped at the chance to make her man some Chili Verde Sopas. She diplomatically combined their preferences( he ‘s into Chile Verde and she likes her Carnitas) for a fab dish. I just want to sop this up with a nice chilled Cerveza.They must be a great couple because this dish works.

And last but not least…Moi. I decided to offer up a tasty dessert of Banana Chipolte Pineapple Tamales. Since I had already made tamales previously, I decided to explore a sweeter route steamed in Banana leaf. I think I need some coffee with this and maybe a slug of Kahlua .

So here’s our limited but Muy Delicioso Roundup.Now lets go over to Ben’s Place to vote. He will be setting up a poll this week. The winner will get great this great prize below. If by chance the winner is outside the US, I will replace the spice element with another.
Thanks you all for participating and reading!

Banana Chipolte Pineapple Tamales…Tamale Open

Banana Chipolte Pineapple Tamales! Yes that’s what I came up with. I’m not a expert in Mexican food but I love this way of cooking. Sort of a meal in one. So why cant it be sweet. Most often we think of the tamale as savory and spicy. But one can envision so many sweet combos. My colleague M tells me of the best pineapple tamales. I haven’t tasted one , but decided to play around. Oddly I got 6 tamales, where the proportions I cut down from the recipe for Masa (originally 16).Because I added sugar and extract that changed things. .So based on this I should have gotten 8-10 tamales. Perhaps next time I’ll spread the mixture thinner. Also the leftover pineapple filling was made into a sauce with condensed milk. What you get is sort of steamed banana cake.The sauce makes it very sweet, so it can be omitted. But a nice cup of plain black coffee can balance that out.

Equipment needed:

A Steamer or some sort of large pot and steaming device.

Masa

1 1/2 cups of Maseca for Tamales

1/1/2 cups luke warm water

1/2 teaspoon baking powder

1/8 teaspoon salt

2/3 cup of shortening

1/2 teaspoon of Banana Creme extract from LoRAnne Oils*note this is more concentrated . If using regular extract use more.

1/2 cup natural cane sugar
Filling

10 oz dried pineapple

1 tablespoon rum or Malibu coconut flavored rum

3/4 cup water

1/4 cup natural cane sugar

1/4 teaspoon Chipolte powder

Banana Leaves (Whole Foods or frozen sections in Hispanic Markets)or corn husks

1/4 cup Condensed milk *optional for sauce
In a sauce pan combine pineapple,sugar,water, rum and Chipolte. Boil down until mostly reduced. The dried pineapple will be chunky still. Remove from heat and take a immersion blender to smooth out mixture to a paste like texture.Set aside.
Mix dry ingredients and add your water.A moist paste should from. Fluff up shortening in a separate bowl. Add Masa mixture, and extract. Blend to combine.

Take Banana leaves and spread Masa. Add filling down the middle.Fold over long ends, and then the short ends to make a square packet. Tie with Banana Leaf strips.Place in Steamer. Place Steamer on large pot of water and steam for approx 30 -45 minutes.

If you have leftover filling , take some condensed milk and combine over low heat. Some caramelised bits may form. Use immersion blender to smooth out.

All in all this took about 1 1/2 hours to prepare.But that’s me . If you like Banana bread you’ll love this . It can stand alone without the sauce.

So I hope this inspires you to enter the Tamale Open. Ben and I have a great Prize offering, so what are you waiting for?I even heard from a reader in the UK and shes giving it her all. So no excuses.