-=> Quoting Dale Shipp to Dave Drum <=-

 DS> problems attempting to find tamales around here ... at Harris
 DS> Teeter and Gail spotted some tamales in a can with a brand with
 DS> a Spanish name.  We bought three cans.

They'll probably never make them to Canada but just in case ... how
did they taste and what was the brand name?

(I've never seen or tasted one but I do have lots of recipes
should I ever get ambitious enough to try making them.)

While looking for cookies and doughnuts I also came across sweet
tamales ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tamales De Dulce (Sweet Tamales)
 Categories: Mexican, Desserts, Corn, Fruit, Nuts
      Yield: 1 Dozen
 
      2 c  Masa harina
    1/2 c  Sugar
    1/4 ts Salt
  1 1/2 ts Cinnamon
  1 1/2 ts Baking powder
    1/4 c  Margarine
    1/4 c  Lard
  1 1/2 c  Chicken stock
      1 c  Almonds; sliced or slivered
      1 c  Raisins OR blackberries,
           -fresh or frozen; sweetened
           -with sugar
      1 pk Dried corn husks; soaked in
           -hot water to soften
 
  Stir together dry ingredients (masa harina, sugar, salt, cinnamon
  and baking powder).
  
  Cream margarine and lard until fluffy. Gradually beat masa harina
  mixture and broth into the lard. Beat well for about 5 minutes. (A
  small test ball of the dough should rise in cold water.) Stir
  almonds into dough. If using raisins, mix into the dough. If using
  blackberries, reserve and use as a center filling.
  
  Place 6 to 8 cups of water and a coin into the bottom of the
  steamer. Shake excess water from the softened corn husks. Line
  steamer with corn husks. Spread dough (approximately 2
  tablespoons) evenly on the center of the remaining husks. If using
  blackberries, place a spoonful of berries in center of dough. Roll
  and turn up. If necessary, roll in an additional husk, or tie with
  a piece of string to secure. Pack tamales into steamer as they are
  made. Surround with corn husks.
  
  Top with terry toweling and secure lid. Bring to a boil over high
  heat. Reduce to medium and steam for 1-1/2 to 2 hours. Remember to
  listen for the coin; it will let you "hear" the water level. When
  the coin becomes silent, the water level is too low and you must
  add more.
  
  To reheat, place in greased frying pan over medium-low and heat
  through, turning occasionally. If preferred, the tamales may be
  wrapped in foil and reheated in a 350 degree oven 20 to 30
  minutes. Use foil method and add an additional 15 minutes to
  reheat. Tamales freeze well.
  
  "These are the sweet tamales that I have personally had while on
  trips into Mexico."

  From Mary Ann Young's personal collection

MMMMM


Cheers

Jim


... FLorida Man is famous for every news article that makes Europe laugh.
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