TAMALES DE GUAYABA/ GUAVA TAMALES

TAMALES DE GUAYABA/
GUAVA TAMALES
“THE TRICK TO A GOOD TAMAL IS ENSURING
THE DOUGH HAS A LOT OF AIR IN IT

INGREDIENTS
Makes 12 to 15 tamales
20 corn husks, for wrapping the tamales
For the guava filling:
70g piloncillo
1 cinnamon stick
350ml water
500g guava
For the masa:
Makes 700g
300g unsalted butter, softened
75g granulated sugar
1 tsp baking powder
1 tsp baking soda
2 tsp ground star anise
For the fresh whipped cream:
240ml heavy cream
13g granulated suga

METHOD
Place the corn husks in a large bowl of warm water to soften while
you’re preparing the filling.
Prepare the filling: In a small saucepot set over medium heat,
combine the piloncillo, cinnamon, and water. Slice the guavas in
half and use a spoon to carefully scoop the flesh and seeds into
the pot with the piloncillo mixture. Bring the mixture to a boil over
medium-high heat, then decrease the heat to low and simmer
until the liquid reduces slightly and thickens into a viscous syrup,
about 10 to 12 minutes. (The guava flesh should disintegrate in the
liquid.) While the filling is cooking, slice the guava peels into strips,
about ¼-inch thick. Set aside. Once the liquid thickens, set aside to
cool slightly.
Remove the cinnamon sticks from the piloncillo mixture (if using).
Using an immersion blender set on low speed, carefully blend the
filling until smooth and uniform, about 1 to 2 minutes. Strain the
filling through a fine-mesh strainer placed over a clean bowl. Use
the back of a spoon to press the filling against the sides of the
strainer in order to remove the seeds and keep all of the liquid. Once
all of the liquid has been collected in the bowl, discard the seeds.
Add the sliced guava rinds to the bowl with the filling, and stir to
incorporate. The mixture should resemble a caramel with pieces of
guava rind. Set aside while preparing the masa.
Make the masa: In the bowl of a standing mixer fitted with a whisk
attachment, beat the butter on high speed until very fluffy, about 5
minutes. Stop the mixer and add the sugar, baking powder, baking
soda, and ground star anise. While whisking on medium speed,
slowly add golf ball–size chunks of fresh masa to the bowl. Wait until
each chunk is incorporated before adding the next. Once all of the
masa has been added, increase speed to high and whisk until the
mixture resembles heavy whipped cream, about 2 to 3 minutes.
Assemble: Remove the corn husks from the water and gently blot to
dry. Using a spoon or a spatula, spread two generous spoonfuls of
the masa dough into the husk, forming a small well in the center for
the filling. Be careful not to overfill the corn husks—the masa dough
should be completely enveloped in its wrapping or it will leak out
while cooking.
INGREDIENTS
Makes 12 to 15 tamales
20 corn husks, for wrapping the tamales
For the guava filling:
70g piloncillo
1 cinnamon stick
350ml water
500g guava
For the masa:
Makes 700g
300g unsalted butter, softened
75g granulated sugar
1 tsp baking powder
1 tsp baking soda
2 tsp ground star anise
For the fresh whipped cream:
240ml heavy cream
13g granulated sugar
Add a spoonful of the guava filling into the well you created in the
masa, again being careful not to overfill—the masa should envelop
the filling, just as the corn husk envelops the masa. Use the sides of
the corn husk to gently press the filling into the masa.
To seal the tamal, gently squeeze the masa and filling toward the
back of the husk, pushing out any air, and then fold the bottom of
the husk underneath. The tamal should be “closed” at the bottom
and “open” at the top. Set the tamal on a plate and repeat the filling
process with the remaining masa and guava.
Steam the tamales: Fill a deep stockpot with two to three inches of
water, then set a steamer basket into the pot. (The water should not
be high enough to touch the tamales.) With the heat off, arrange
the tamales in an upright position, sealed side on the bottom of
the basket. Arrange them side-by-side so that they hold each other
upright. Cover the pot and turn the heat up to medium. Steam the
tamales for 1 hour, checking the pot intermittently to ensure that
the water has not evaporated. Check the tamales for doneness by
slicing one open—it should feel firm to the touch. Turn off the heat
and let the tamales sit in the steamer until you’re ready to serve.
Make the whipped cream: Add the heavy cream and sugar to a
stand mixer fitted with a whisk attachment (you can also add the
ingredients to a large bowl and use a hand mixer). Mix the ingredients until soft peaks form.
Assemble: To serve, remove the tamales from the steamer with
tongs or your hands, and open the packets. Eat directly from the
husk, or remove the tamal and transfer it to a plate. Serve with fresh
whipped cream or extra guava filling if desired