Recipe
Nestlé® La Lechera®
Dulce de Leche and Banana Tamales
These Dulce de Leche & Banana Tamales combine two of our favorite flavors: dulce de leche and tamales. Get the kids involved in the preparation and teach them more about Latin traditions.
30 mins. to Prepare
60 mins. Cooking Time
60 mins. Standing Time standing
150 mins. Total
Servings: 20 tamales
Ingredients
Directions
SOAK 30 large corn husks in hot water for at least 1 hour or until softened and easy to fold.
BEAT butter and dulce de leche in a large mixer bowl until creamy.
COMBINE flour, cinnamon and salt in medium bowl. Alternately add flour mixture, water and oil to dulce de leche mixture, mixing well after each addition until consistency of thick cake batter (masa). Stir in bananas.
SPREAD 1/3 cup masa mixture, using back of a spoon, to form a square in the center of the lower wider portion of one soaked corn husk. Fold right then left edge of husk over masa. Fold up bottom edge. Repeat with remaining masa mixture and soaked corn husks. Place tamales upright in vegetable steamer rack in pot with lid; add water to just below steamer. Cover top of tamales with remaining wet husks and a damp towel; cover.
BRING to a boil; reduce heat to low. Steam, adding water as needed, for about 1 hour or until masa pulls away from husks. Serve warm topped with additional dulce de leche and chopped pecans, if desired.
COOK’S TIP: If you don’t have a vegetable steamer, use a tall stock pot to make the tamales. Add remaining wet husks to bottom of pot and along sides to prevent tamales from sticking to pot.
BEAT butter and dulce de leche in a large mixer bowl until creamy.
COMBINE flour, cinnamon and salt in medium bowl. Alternately add flour mixture, water and oil to dulce de leche mixture, mixing well after each addition until consistency of thick cake batter (masa). Stir in bananas.
SPREAD 1/3 cup masa mixture, using back of a spoon, to form a square in the center of the lower wider portion of one soaked corn husk. Fold right then left edge of husk over masa. Fold up bottom edge. Repeat with remaining masa mixture and soaked corn husks. Place tamales upright in vegetable steamer rack in pot with lid; add water to just below steamer. Cover top of tamales with remaining wet husks and a damp towel; cover.
BRING to a boil; reduce heat to low. Steam, adding water as needed, for about 1 hour or until masa pulls away from husks. Serve warm topped with additional dulce de leche and chopped pecans, if desired.
COOK’S TIP: If you don’t have a vegetable steamer, use a tall stock pot to make the tamales. Add remaining wet husks to bottom of pot and along sides to prevent tamales from sticking to pot.
Nutrition Facts
Amount Per Serving
Servings: 20 tamales
Calories | 210 |
Calories from Fat | 90 |
%Daily Value* | |
Total Fat 10g | 15% |
Saturated Fat 4.5g | 22% |
Cholesterol 15mg | 6% |
Sodium 170mg | 7% |
Carbohydrates 30g | 10% |
Dietary Fiber 2g | 9% |
Sugars 13g | |
Protein 3g |
Vitamin A | 4% |
Vitamin C | 4% |
Calcium | 8% |
Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. |
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