Welcome! Discover recipes from your favorite recipe sites.

Image
notes:

Coconut Tamales

(Tamal de Coco) Editor’s note: This recipe is adapted from Roberto Santibañez, culinary director of the Rosa Mexicano restaurant group. To read more about Rosa Mexicano’s Mexican Passover celebration, click here. These tamales were created for a Mexican Passover menu, to accompany Santibañez’s Slow-Braised Lamb Shanks with Guajillo-Pineapple Sauce. If you’re not preparing the tamales for Passover, you can substitute nonkosher ingredients such as regular vanilla extract and butter.

15 dried corn husks (2 oz, or ¼ package)
2 C masa harina for tamales (see Tips, below)
¼ C sugar
¼ vanilla bean, or ¾ teaspoon pure nonalcoholic vanilla flavoring (see Tips, below) or vanilla extract
1 C unsweetened shredded coconut
⅓ C vegetable shortening or butter, softened
¼ tsp baking powder (optional, see Tips, below)
⅓ C raisins

View full recipe on Epicurious
Leave a comment Recent Comments

Be the first to leave a comment on this recipe.

Image
Save to TasteBook Share with friends Shop TasteBook
5 REASONS you'll love TasteBook
  • Create a stunning, personal cookbook in minutes
  • Discover recipes you'll love
  • Add personal recipes & photos
  • Organize recipes in one place
  • Share with friends and family

Sign up for our newsletter, IN THE MIX, and find about new Tastebook features, tips, and offers.

Copyright © 2007 - 2008 TasteBook, Inc. All Rights Reserved.