Tres Leches Tamales with Cream Cheese and Pecans {There's a Bonus Cornhusk Doll Tutorial at the End}

Ken shows how he makes tres leches tamales with cream cheese and pecans. Try Avy Coffee at https://avycoffee.com?sca_ref=7245989.BHUtGGAS4tZK. Use code KENJO882 to get 20% off Fioboc menswear at https://www.fioboc.com/pages/ambassadors?userId=KENJO882&utm_source=squadded&utm_medium=affiliate&utm_campaign=squadded.

Who doesn't love #tamales?!? In this video, Ken makes a popular sweet tamal found on social media. This sweet dessert tamal is perfect fried out in a frying pan the next day with some half and half poured over the top.

Remember to stay to the end for a special bonus section where Ken shows how to make #cornhusk #dolls with the excess corn husks. In this tutorial section, he'll be showing you how to make a horse! This is a great #artsandcrafts project to do with children after making tamales with the family.

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TRES LECHES TAMALES WITH CREAM CHEESE AND PECANS
~12 oz. Dried Corn Husks, Cleaned and Soaked in Hot Water
4 c. Instant Masa Flour
1 c. Melted Lard
1/2 c. Melted Margarine
2 cans (24 oz) Sweetened Condensed Milk
2 c. Sugar
1 can (12 oz) Evaporated Milk
1/2 c. Whole Milk
2 tsp. Salt
2 tsp. Baking Powder
1 tsp. Apple Pie Spice
2 1/2 c. Chopped Pecans
16 oz. Cream Cheese

The night before, place the condensed milk in a pot and fill with hot water until it is about two an a half inches of water over the cans. Bring the water to a simmer and cook for three hours. Using tongs, flip the cans over and cook for three more hours, refilling with hot water as is needed. Turn the heat off, and use your tongs to flip over the cans one last time. Let the cans stay in the water overnight to fully cool. (NOTE: Try not to get the pull top cans. If you have the pull top cans, you run the risk of the lid rupturing. If you have the pull top cans, cook for 3 hours, flip, and turn off the heat. Allow the cans to cool. This will leave a lighter sauce. For a darker sauce, expand the cooking time by an hour for each side.) In a large mixing bowl add in the masa, apple pie spice, salt, and baking powder. Mix well. Making sure the melted lard is warm, but not hot, add it to the bowl and mix well until you get a consistency similar to wet sand. Pour in the evaporated milk and sugar and mix. Use an electric mixer to incorporate everything so that it is light and yet thick. Add in the milk, mix, and then add in the pecans. Place a whole corn husk down and spread a layer of masa dough that is about four inches long along the wide end of the corn husk...not the tapered end. Spread the dough so that there is a quarter inch thick layer of dough that is about a half inch away from the side and bottom edges of the corn husk's wide end. (TIP: Coat your hands with oil to make it easier to spread the dough) Place a dollop of the dulce de leche (about a tablespoon) into the center and then place a stick of cut cream cheese (about 1/2 to 1 oz). Fold the cornhusk to pinch close the masa dough ends, wrap, and place into a steamer. Cook for 50 minutes.

TABLE OF CONTENTS
Intro 00:00
Making the Dulce De Leche 00:56
Soaking the Cornhusks 01:40
Making Masa 02:43
Dulce De Leche Reveal 04:45
Assembly & Cooking of Tamales 05:23
Tamal Reveal, Tasting, and Frying 07:53
End Thoughts 08:53
Bonus: How to Make Corn Husk Dolls 15:32