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Caramel & Prune Tamales
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Caramel & Prune Tamales

1 Hour 40 Minutes
30 Min Prep
1 Hr 40 Min Cook
Tamales take a walk on the sweet side when they're prepared with mellow prunes and buttery caramel.
What You Need
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12 servings
Original recipe yields 12 servings
1 pkg. (11 oz.) KRAFT Caramels, divided
1-1/4 cups warm water, divided
3/4 cup butter, softened
1 tsp. CALUMET Baking Powder
1 tsp. salt
2 cups masa harina
24 pitted prunes, cut in half
24 large corn husks, soaked in hot water 30 min. or overnight, drained, divided
1 Tbsp. milk
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Let's Make It
1
Reserve 12 caramels. Microwave remaining caramels with 1/4 cup water in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and mixture is well blended, stirring every 30 sec.
2
Use wooden spoon to mix butter, baking powder and salt in large bowl until blended. Add masa harina, caramel sauce and remaining water; stir until mixture forms soft dough.
3
Spread 1/4 cup masa dough into 4x2-inch rectangle on center of each of 12 husks, leaving about 2 inches at top of husk; top with prune halves. Fold over sides and both ends of each husk to completely enclose filling. Use remaining husks to line tamalera. (See tip.)
4
Steam tamales 1 hour or until done, adding water to tamalera if needed. (Tamales are cooked when they pull away from husks.) Cool slightly.
5
Microwave milk and reserved caramels in small microwaveable bowl 1 min. or until caramels are completely melted and mixture is well blended, stirring after 30 sec. Serve with tamales.
Kitchen Tips
Size Wise
Balance out your food choices throughout the day so you can enjoy one of these sweet tamales.
Variation
If you don't have a tamalera, stand tamales in steamer basket in large saucepan filled 1/4 full with water (about 6 cups). Make sure tamales are not touching the water. Bring water to boil, then cover. Steam 1 hour or until tamales pull away from husks, adding more water to saucepan as needed.
How to Line Tamalera with Remaining Corn Husks
Arrange remaining corn husks on bottom and up side of tamalera, allowing ends of husks to extend over top. Stand tamales in prepared tamalera, then fold over ends of husks to cover tamales. If necessary, use additional corn husks or dampened kitchen towel to completely cover tamales.
Note
To avoid burning bottom of tamalera or saucepan if it runs out of water, drop in a coin along with the water. The coin will sizzle throughout the cooking time. If the sizzling stops, more water needs to be added to the tamalera.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 8g
40%
Trans Fat 1g
Cholesterol 30mg
10%
Sodium 420mg
18%
Total Carbohydrates 46g
17%
Dietary Fibers 3g
11%
Sugars 26g
52%
Protein 4g
8%
Vitamin A
15%
Vitamin C
0%
Calcium
8%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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