It's been a rough few days in this world. I think we all deserve some comfort, don't you? Nod your head and say yes. Good, I'm glad you agree because although we can't control everything that goes on around us, we can create solace in the kitchen and make something delicious that will bring comfort to all who taste it.
Today, I propose we make and enjoy guava and toasted almond tamales. Doesn't that sound AH-MAZING?! Let's make the world a better place one tamal at a time! You're going to love this recipe.
Read more ¿Qué más?: How to make yummy cheese stuffed maduros
Guava and Toasted Almond Tamales
Ingredients
30 corn husks
1/2 cup slivered almonds, toasted
8 ounces guava pasta
1/2 cup water
3/4 cup sugar, divided
2 tsp. ground cinnamon
1/2 cup PLUS 2 Tbsp. Country Crock® Spread
3 cups masa harina for tamales
1/2 tsp. baking powder
1/2 cup milk, slightly more or less
Directions
Soak corn husks in warm water until soft, about 1 hour. Drain and throughly dry corn husks.
Toast almonds in 2-quart saucepan over medium heat until golden brown, about 3 minutes; remove. Stir in guava paste, water, 1/4 cup sugar and cinnamon and cook over medium heat, stirring frequently, until completely melted, about 10 minutes. Stir in toasted almonds.
Beat Country Crock® Spread on medium speed with paddle attachment until fluffy. Beat in remaining 1/2 cup sugar until sugar is incorporated. Slowly beat in masa harina, then baking powder until mixture looks like a course crumble. Slowly add milk until dough is dense and moist. Beat in melted guava mixture until combined, adding more milk, if needed, until spreadable consistency.
Spread 1/4 cup masa dough onto each husk. Fold sides of corn husk to center, wrapping the filling. Fold one end of corn husk up against the seam to seal.
Arrange tamales vertically in steamer basket over a pot over boiling water, top with extra husks. Cover with lid and steam until husks pull away from filling, about 45 minutes. Check water level often and add additional water as necessary to avoid burning tamales. Cool tamales 3 minutes before serving.
Image and recipe via Making Life Better
