1
taza de frutas secas: chabacanos (albaricoques), higos, piña, etc., cortadas en trozos pequeños
1 2/3
tazas de dulce de leche de cabra (de una botella de 1.4 de lb)
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Instrucciones
1
Saca tiras de 1/4 de pulgada de las hojas reservadas para envolver los tamales, o utiliza cordón; guarda para después. Cubre las hojas de maíz (incluidas las tiras que sacaste) con agua tibia y deja reposar hasta que estén flexibles, al menos 30 minutos.
2
Mientras tanto, en la licuadora, mezcla agua y azúcar hasta que el azúcar se disuelva. En un tazón grande coloca la masa de maíz, la manteca vegetal (shortening), el azúcar con agua y la leche condensada. Agrega el polvo de hornear y la sal. Bate con una batidora eléctrica a baja velocidad hasta que los ingredientes formen una masa suave y cremosa con las manos.
3
Escurre las hojas de maíz; sécalas con toallas de papel. Coloca 3 cucharadas de masa en cada hoja de maíz, distribúyela ligeramente y haz una pequeña hendidura en el centro con el reverso de la cuchara. Agrega 1 cucharadita de chabacanos o albaricoques secos presionando ligeramente. Doblando la masa alrededor del relleno, cubre la fruta por completo. Si las hojas son demasiado pequeñas, puedes superponer dos hojas de maíz. Dobla 1/3 de la parte inferior de la hoja de maíz sobre el relleno; dobla los lados hacia el centro. Ata la parte superior con las tiras de las hojas de maíz.
4
Mientras llenas los tamales, mantén la masa cubierta con un envoltorio plástico, agregando unas pocas gotas de agua, si está seca.
5
En una cacerola u olla con tapa de 5 cuartos de galón, coloca una rejilla redonda para enfriar. Vierte agua hirviendo en la cacerola hasta casi alcanzar el nivel de la rejilla. (El agua no debe tocar los tamales cuando los pongas). Coloca 6 hojas de maíz vacías sobre la rejilla. Coloca los tamales en posición vertical, inclinándolos hacia el borde de la cacerola. Cubre los tamales con una toalla húmeda, cubriendo los bordes de la toalla, de manera que no queden bordes colgando a los costados de la cacerola. Reduce el fuego a medio-bajo. Deja hervir lentamente de 1 hora a 1 hora 15 minutos o hasta que la masa del tamal esté firme. Revisa cada 15 minutos, añadiendo agua caliente si es necesario durante el tiempo de cocción. Deja reposar, sin tapa, de 5 a 8 minutos. Desenvuelve cada tamal con cuidado quitando el cordón y abriendo la hoja. Sirve con dulce de leche de cabra.
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Información Nutricional
Información Nutricional
Porción:1 Tamal
Calorías derivadas de la grasa
60
Grasas trans
1g
% Valor Diario*:
Vitamina A
0%
0%
Intercambios:
Free
Selección de carbohidratos
2
*Valores diarios basados en una dieta de 2,000 calorías.
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