Ingredients:
8 dry corn husks
1/4 cup water
1/2 cup granulated sugar
1/2 tablespoon maple syrup or 1/2 tablespoon molasses
3/4 cup strained strawberry puree
1 cup white corn masa harina
2 tablespoons softened butter
1 teaspoon fresh lemon juice
1 (8 ounce) cans strawberry pie filling or 1 (8 ounce) cans fresh sliced strawberries
3/4 cup sour cream
1/4 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons granulated sugar
2 cups fresh strawberries
Directions:
Place corn husks in a large bowl with warm water. If the husks float up, place a smaller bowl of water on top of them to hold them down in the water.
Let soak at least 30 minutes.
Tamale dough: Bring water, sugar, syrup and puree to boil over medium high heat.
Reduce heat; stir in Masa Harina.
Simmer 10 minutes.
Stir in remaining ingredients.
Mixture should roll into a ball without sticking to your fingers.
Spread pink dough onto husks, which have been softened in hot water.
Leave a margin at each side.
Place 1 to 2 teaspoons of strawberry pie filling in a line through middle of dough.
Fold in both sides and press seam together, making sure strawberry filling stays completely inside the dough.
Leave ends open.
Roll husk and tie ends tightly.
Steam for 45 minutes to 1 1/2 hours depending on thickness.
Tamales will come easily off the husk and have a spongy texture when cooked.
Cream Sauce: Whip cream.
Slowly add sour cream and continue whipping until stiff peak stage.
Add remaining ingredients. Chill until ready to serve.
When ready to serve, dollop cream sauce on cooled sweet tamales.
Top with strawberries.
Servings: 32
Time preparation: 20 min.
Time total: 80 min.