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Entree
Mexican
12
25 minutes
75 minutes
2 Pinkglow® Pineapples
1 Melissa’s Tamale Kit
2 Melissa’s Organic Limes
5 Tbsp Unsalted Butter
¼ cup Brown Sugar
2 Tbsp Dark Rum
1 Tbsp Cornstarch
Combine 1 Pinkglow® Pineapple (peeled, cored & diced), butter and brown sugar into a sauté pan; stir and heat until tender-crisp, about 5 minutes. Add rum and juice of 2 limes. Stir and heat for 10-15 minutes until most of the liquid has evaporated. Remove from the heat, pour half the mixture into a bowl for the filling, and set aside.
To make the sauce, reheat the remaining filling and thicken with a cornstarch slurry (1/4 cup water mixed with 1 Tbsp cornstarch) to your desired consistency; set aside.
To prepare the masa, follow the directions on the Tamale Kit, replacing the water with pineapple juice. To make the pineapple juice, peel, core, chop and blend 1 Pinkglow® Pineapple in a blender and strain the juice through a mesh strainer. Add 2 cups of the juice to the masa. Stir until well combined.
To finish the tamales, follow the directions on the back of Melissa’s Tamale Kit.
To serve, place the tamales on plates, top with the sauce and enjoy!
