Strawberry Tamales

 From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Strawberry Tamales A sweet twist on a Mexican staple, they are prepared in the same way has savoury tamales.

  1. To make the filling, pour 250ml water into a small pan, add the cinnamon stick, and bring to a boil. Continue to boil until the mixture has reduced to 4 tablespoons. Discard the cinnamon.
  2. Put the water, milk, eggs, flour, sugar, and salt into a blender and blend until smooth.
  3. Pour the mixture into a pan and heat, stirring constantly, for 10 minutes or until thickened and cooked. Remove the pan from the heat and let cool.
    1. It should look and taste like pastry cream but much thicker.
  4. When the mixture has cooled completely, gently stir in the crushed strawberries and the food colouring. Set aside.
  5. To make the dough, beat together the butter and sugar for 5 minutes until light and fluffy.
  6. Gradually add the masa harina, milk, baking powder, and salt and continue beating for 5 minutes until the ingredients are thoroughly combined and the dough is fluffy and spreadable.
  7. Let the dough rest for 10 minutes, check the amount of liquid and add as much as needed.
  8. Spread 2 tablespoons of the dough on the wider end of a corn husk, then place 1 heaping tablespoon of the filling on the top, then roll up and fold in the ends of the husk. Make all the tamales in the same way.
  9. Place the tamales upright in a prepared steamer and cook over a high heat, adding more boiling water as necessary, for 1 hour or until the dough easily comes off the husk. Remove from heat and let the tamales stand for 20 minutes before eating.