| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 40 min |
| Yield: | 2 1/2 dozen |
| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 40 min |
| Yield: | 2 1/2 dozen |
Ingredients
- 2 pounds dry cornhusks, for wrapping
- 2 1/2 pounds fresh masa
- 1 cup vegetable oil
- 2 tablespoons baking powder
- 1 tablespoon salt
- 1 1/2 cups brown sugar
- 2 tablespoons ground cinnamon
- Two 12-ounce cans apple pie filling
- Two 2 1/2-ounce packets chopped pecans
Instructions
- Clean and soak the cornhusks in warm water for 1 hour.
- In a bowl, mix by hand the masa, oil, baking powder and salt. Add the brown sugar and cinnamon and mix well. Gently mix in the apple pie filling and pecans. For small tamales, place about 3 tablespoons filling on the smooth side of 1 cornhusk and wrap. There is no rule to wrapping tamales, just do the best you can and have fun. However, peeling apart a cornhusk into strips and using as ties to hold together each tamale is helpful.
- Bring water to a boil in a tamale pot or steamer. Steam the tamales over medium heat until the masa is no longer white and doughy, about 40 minutes.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 288 |
| Total Fat | 12 g |
| Saturated Fat | 1 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 189 mg |
| Serving Size | 1 of 30 servings |
| Calories | 288 |
| Total Fat | 12 g |
| Saturated Fat | 1 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 189 mg |
Reviews
I cut the recipe in half and it was so dry. I think the amount of masa in the instructions is incorrect. It was a lot just using half. I will try again using full amounts of all ingredients but only half the masa.
Awesome