Recipe makes 24 servings
4 Lb Ambrosia Apples, peeled and chopped
8 Oz butter, divided use
4 cinnamon sticks
8 Oz piloncillo sugar, crushed
2 Lb Adam's Azteca Masa
1 cup(s) Durham's Texas Mammoth Pecan Halves, chopped
1 Tsp kosher salt
2 Tbsp vanilla extract
1 Lb corn husks
1. Place husks in a large bowl and cover with water. Soak for 25 to 30 minutes, changing water one or twice. Tear 3 large husks into 1/4-inch wide strips to use as ties.
2. Combine apples, half of the butter, piloncillo, and cinnamon sticks in a large skillet over medium-high heat. Cook for 7 to 10 minutes until piloncillo is melted and completely dissolved. Reduce heat and simmer until apples are cooked through and sauce has thickened.
3. Meanwhile, combine the remaining butter, masa, pecans, vanilla and salt together into the bowl of a stand mixer and mix on medium speed for 3 to 4 minutes until smooth and thick paste is formed.
4. Let the apple mixture cool a bit, then combine with the masa. Mix until well combined then stop mixing.
5. Spoon heaping tablespoon of filling in a strip down center of the corn husk then fold sides of husk and dough over filling to cover.
6. Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Repeat process to make more tamales until all filling has been used.
7. Fill a tamale pot with about 2 inches of water, enough to reach bottom of the insert. A pot with a steamer insert will also work.
8. Stand tamales in steamer basket. If necessary to keep tamales upright in steamer, place a tall glass or bowl in the basket.
9. Bring water in pot to boil and cover, steam tamales for about 45 minutes until dough is firm to touch and separates easily from husk. Add more water if necessary.
10. Turn off heat and let tamales stand for 10 minutes, then remove and let cool for 45 minutes before serving.
11. Chef’s Note: Serve with cajeta cheese or vanilla ice cream.
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