Traditionally Untraditional Holiday Tamales!

The Holidays are upon us! Here in Arizona, there is a tradition which marks this time of year – many of our friends, family, and neighbors are making tamales.

I figured this was the perfect time to share my delicious dessert tamale!

It is an after dinner treat to share with friends and family, whether it’s for the holidays a Mexican themed party, you can’t go wrong!

Bollo (Colombia / Humita (Bolivia) / Tamalè (Mexico AND The Crème Anglaise

30 minPrep Time

2 hrCook Time

2 hr, 30 Total Time

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Ingredients

    The Tamales
  • 2 cups chopped nuts
  • ¼ cup maple syrup or agave
  • 2/3 cup avocado oil
  • 1 tablespoon cinnamon
  • 1 tablespoon crystallized ginger, minced
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon allspice
  • 1 teaspoons sea salt
  • 1 teaspoon baking power
  • 2 cups masa, adding a little at a time
  • 1-1/2 to 2 cups simple syrup, warmed
  • The Crème Anglaise
  • ¼ cup water
  • 1 tablespoon Vegan Egg
  • ½ cup cane sugar
  • 1 teaspoon cornstarch or potato starch
  • 1-2/3 cup boiling plant-based milk
  • 1 tablespoon vanilla extract or paste

Instructions

    The Tamales
  1. In a mixing bowl, mix the nuts and maple syrup together. Set aside.
  2. Separate corn husks and put the whole large ones in a large pot. Cover with warm water, and place a dish on top so they stay emerged. Soak for 10-15 minutes, or until they soften. Remove them from the water, dry, and keep stored as you’re working with them between damp towels so they don’t dry out.
  3. In large mixing bowl, whisk together the oil, cinnamon, ginger, nutmeg, cloves, allspice, sea salt, and baking powder.
  4. Using a wooden spoon, mix in the masa.
  5. Add the simple syrup, mixing well, adding more, a little at a time, until mixture resembles a soft dough.
  6. Spread a layer of the masa on the inside of soaked softened corn husks. Add filling.
  7. Fold tamales and layer in a steam tray, seam side down.
  8. Steam for 1-2 hours.
  9. Remove from heat.
  10. Serve the tamales, opened, with Crème Angleise.
  11. The Crème Anglaise
  12. In a mixing bowl, whisk together the water and Vegan Egg.
  13. When the mixture is well combined, gradually add in the sugar. Continue beating for another 2 to 3 minutes, until the mixture forms a pale yellow ribbon.
  14. Beat in the optional starch.
  15. While you continue beating the ‘egg mixture’, gradually pour in the boiling plant-based milk. It should be no more than a thin stream of droplets.
  16. Once it is all combined, pour the mixture into a saucepan, and over medium heat, continuously stir until the mixture begins to coat a spoon. Unlike making pudding, you do not want this to come to a simmer or a boil. According to Julia, you don’t want the mixture to get any higher than 165 degrees Fahrenheit.
  17. Remove from the heat, and continue to beat sauce for another minute or two which will facilitate the cooling down.
  18. Strain through a fine sieve.
  19. Stir in the vanilla.
  20. Serve warm.

Nutrition

Nutrition Facts
    Amount Per Serving
  • Calories 1676
  • % Daily Value*

  • Total Fat: 61 g 93.85%
  • Saturated Fat: 6 g 30%
  • Cholesterol: 0 mg 0%
  • Sodium: 1922 mg 80.08%
  • Potassium: 2568 mg 73.37%
  • Total Carbohydrate: 256 g %
  • Sugar: 47 g
  • Protein: 62 g
  • Vitamin A: 121.62%
  • Calcium: 383 mg 38.3%
  • Iron: 15 mg 83.33%
  • * Percent Daily Values are based on a 2000 calorie diet.


    Click Here For Full Nutrition, Exchanges, and MyPlate Info
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*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s).  I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. - Linda

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