Guava Tamales

Name: Guava Tamales
Total time: 7200 s
Yield: Makes 14 tamales.
Ingredients: 2 2/3 lbs corn masa (about 1.2 kg); 2 1/4 lbs pink guava (about 1 kg); 1 1/8 lbs dark brown sugar (about 500 grams); 1 tsp baking powder; 1 cup vegetable oil (about 240 ml); 2 cinnamon sticks; 1 1/2 cups water (about 360 ml); Corn husks; This is a simple recipe, but you can add guava paste or cream cheese as a filling if you like

Kevin Jefthe @kevin_jefthe18

Guadalajara Jalisco.

From the Nahuatl word tamalli (meaning: Wrapped), tamales are a Mesoamerican food usually made from corn dough and wrapped in dried corn husks (commonly called totomoxtle) or banana leaves, bijao, maguey, avocado leaves, among others, depending on the region of Mexico. Today, I'll show you how to make a version without pork lard, featuring our gourmet star ingredient: the sweetness of pink guava.

Kevin Jefthe @kevin_jefthe18

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Ingredients

2 hours

Makes 14 tamales.

2 2/3 lbscorn masa (about 1.2 kg)
2 1/4 lbspink guava (about 1 kg)
1 1/8 lbsdark brown sugar (about 500 grams)
1 tspbaking powder
1 cupvegetable oil (about 240 ml)
2cinnamon sticks
1 1/2 cupswater (about 360 ml)
Corn husks
Optional:
This is a simple recipe, but you can add guava paste or cream cheese as a filling if you like

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Steps

2 hours

1

Remove the seeds from the guavas, transfer the pulp to a food processor, blend, then strain and set aside.
2

In a large saucepan over low heat, add the processed guava pulp, the remaining guavas, brown sugar, cinnamon sticks, and 2 tablespoons of water. Stir until the mixture becomes a guava jam, then remove from heat and set aside.
3

In a large bowl, combine the corn masa, baking powder, and 1 1/2 cups (360 ml) of water.
4

Add the guava concentrate (without the cinnamon sticks) and mix the dough until it is light and airy.
5

Taste the dough for sweetness. If you prefer it sweeter, you can add a little sweetened condensed milk to taste.
6

TO ASSEMBLE THE TAMALES:
7

Prepare a steamer with water, line the rack with corn husks, and heat over medium heat.
8

Place 4 tablespoons of dough onto a corn husk and spread it slightly. Fold the husk, carefully wrapping the dough (add any filling if using), and seal completely.
9

Repeat this step with the remaining dough portions.
10

Fold the pointed end of the husk toward the center and arrange the tamales in the steamer.
11

Steam the tamales for 50 minutes with the lid on, or until they are firm and the husks peel away easily from the tamal.
12

Serve hot and enjoy with your favorite atole, or try making atole negro to pair with these flavors.