Apple Tamales
1 hr prep
45 min cook
Serves 24
Ingredients
- 4 lb Ambrosia apples, peeled and chopped
- 8 oz Salted butter, divided use
- 4 Cinnamon sticks
- 8 oz Piloncillo, crushed
- 2 lb Yellow masa
- 1 cup Pecan halves, chopped
- 1 tsp Kosher salt
- 2 tbsp Vanilla extract
- 1 lb Corn husks
Shop ingredients
- Item, H-E-B Organics Fresh Ambrosia Apples. Quantity: 2 eachs. Price: $8.28.
- Item, Hill Country Fare Salted Butter Sticks. Quantity: 1 each. Price: $3.83.
- Item, H-E-B Cinnamon Sticks. Quantity: 1 each. Price: $3.10.
- Item, Bolner's Fiesta Extra Fancy Piloncillo. Quantity: 1 each. Price: $2.89.
- Item, Maseca Instant Yellow Corn Masa Flour. Quantity: 1 each. Price: $2.22.
- Item, Hill Country Fare Pecan Halves. Quantity: 2 eachs. Price: $3.92.
- Item, H-E-B Coarse Kosher Sea Salt. Quantity: 1 each. Price: $2.60.
- Item, Adams Best Twice as Strong Vanilla Extract. Quantity: 1 each. Price: $3.62.
- Item, Azteca Corn Husks. Quantity: 1 each. Price: $7.78.
Instructions
- Place husks in a large bowl and cover with water. Soak for 25 to 30 minutes, changing water one or twice. Tear 3 large husks into 1/4-inch wide strips to use as ties.
- Combine apples, half of the butter, piloncillo, and cinnamon sticks in a large skillet over medium-high heat. Cook for 7 to 10 minutes until piloncillo is melted and completely dissolved. Reduce heat and simmer until apples are cooked through and sauce has thickened.
- Meanwhile, combine the remaining butter, masa, pecans, vanilla and salt together into the bowl of a stand mixer and mix on medium speed for 3 to 4 minutes until smooth and thick paste is formed.
- Let the apple mixture cool a bit, then combine with the masa. Mix until well combined then stop mixing.
- Spoon heaping tablespoon of filling in a strip down center of the corn husk then fold sides of husk and dough over filling to cover.
- Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Repeat process to make more tamales until all filling has been used.
- Fill a tamale pot with about 2 inches of water, enough to reach bottom of the insert. A pot with a steamer insert will also work.
- Stand tamales in steamer basket. If necessary to keep tamales upright in steamer, place a tall glass or bowl in the basket.
- Bring water in pot to boil and cover, steam tamales for about 45 minutes until dough is firm to touch and separates easily from husk. Add more water if necessary.
- Turn off heat and let tamales stand for 10 minutes, then remove and let cool for 45 minutes before serving.
- Chef's Note: Serve with cajeta cheese or vanilla ice cream.
Nutrition
Nutrition Facts
24 servings
- Amount Per ServingCalories310
- % Daily Value*
- Total Fat
- 12g
- 18%
- Saturated Fat
- 5g
- 25%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 7%
- Sodium
- 85mg
- 4%
- Total Carbohydrate
- 48g
- 16%
- Dietary Fiber
- 4g
- Sugars
- 17g
- Protein
- 4g
- Vitamin C
- 6%
- Calcium
- 6%
- Iron
- 20%
- Vitamin A
- 6%
Disclaimer
This information is provided for educational purposes only, and the values are estimates.
We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.
Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
Consult a healthcare provider for nutritional guidance specific to your needs.
Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.