Originally from Vegetarian Times, October 1996, slightly modified
Serving Size: 20
In food processor or blender, process banana chips until finely chopped.
- 1/2 cup banana chips -- dried
- 1/4 cup slivered almonds
- 1/4 cup sweetened coconut flakes
- 22 corn husks, soaked in hot water -- until pliable
- 1 Masa for Sweet Tamales -- see recipe above
- 2 cups fresh pineapple chunks -- divided
- 1/2 cup pineapple-coconut juice or other tropical fruit juice
- 1 tablespoon brown sugar
- 1 tablespoon lime zest
Combine chips in small bowl with almonds and coconut.
Tear 2 corn husks into long strips; set aside (to tying the tamales).
To make tamales, spread 1 tablespoon masa dough in center of each
corn husk to form a rectangle, leaving sides, top and bottom of
Sprinkle 1 to 2 teaspoons banana-chip mixture over masa and press
in 1 pineapple chunk.
Spread 1 tablespoon masa dough over filling. Fold corn husk over
filling, beginning with right and left sides and ending with non-pointed
Tie tamale "package" together with corn husk strips.
Make sure filling is fully enclosed and strips are securely knotted.
Place tamales not touching each other in steamer over boiling
Cover and steam for 1 hour and 15 minutes over medium-high heat,
adding more water if necessary.
Meanwhile, place remaining pineapple chunks, about 1 cup, in food
processor or blender with pineapple-coconut juice and sugar; process
To serve, cut open tamales.
Spoon sauce over each and lime zest. Makes about 20 tamales.