Sweet Tamales with Prunes, Cajeta and Walnuts
- 8 banana leaves for tamales
- 1 cup Sunsweet Amaz!n prunes sliced and pitted
- 1 cup warm water
- 1/2 cup extra virgin coconut oil
- 1 teaspoon cinnamon
- 1/2 cup evaporated milk
- 1 cup walnuts chopped
- 2 cups masa harina
- 1 teaspoon baking powder
- For garnish
- cajeta (or dulce de leche)
- shredded coconut
- Chopped walnuts
- Sunsweet Amaz!n prunes
Just like savory tamales, sweet tamales can be made with almost any combination of ingredients. Many chefs and families have their own special recipes. In this dish, our secret ingredient is Sunsweet Amaz!n prunes.
Did you know that, compared to other dried fruits, prunes are lower in sugar? They also contain natural elements which help heighten the flavors of other ingredients, while adding moisture to your dishes. That makes them the ideal ingredient to use in tamales!
- Open the banana leaves and separate them. Place them in a large bowl with warm water and place a heavy plate on top to keep them submerged.
- Meanwhile, soak 8 Sunsweet Amaz!n prunes in hot water for 10 minutes.
- Whisk the coconut oil, cinnamon and evaporated milk until light and fluffy. Add the walnuts, masa harina, and baking powder and mix until just combined.
- Take the soaked prunes out of the water and blend until a paste forms. Add to the masa harina mix.
- Add 1 1/2 cups of water to your pot and place a steam rack inside. Place a clean, soaked banana leaf over the rack as a base.
- To make your tamales: lie a banana leaf on a flat surface. Spread 4-5 tbsps. of the sweet dough from left to right, keeping at least 3 inches open from the bottom. Add some sliced Sunsweet Amaz!n prunes right in the middle and fold the tamale in from the left, then from the right, then up from the bottom, and down from the top. Place in a dish/pan. Repeat until all the dough has been used.
- Place your tamales in the pot and close the lid. Cook for 2 hours over low heat.
- Once ready, transfer tamales to a platter.
- Allow to cool slightly before enjoying. Best eaten warm.
- Drizzle with chopped walnuts, sliced prunes, cajeta and shredded coconut.