The Eternal Child Magazine Volume Two | Winter Holiday

Burnt Strawberry Tamales w/ Lime Zest Crema and Candied Cacao Nibs 2 2/3 cups Cane Sugar 1 lb Strawberries 8 Large Dried Cornhusks 1 3/4 cups Maseca Azul (Blue Corn Masa) 2 Sticks Unsalted Butter (room temp) 2 tsp Baking Powder 1/2 tsp Kosher Salt 1 Vanilla Bean (split, seeds scraped and reserved) 7 10 in squares of thin wax paper, moistened In a saucepan combine 3/4 cups of sugar with 3/4 cups of water. Bring to a simmer, stirring constantly, until the sugar is dissolved. Transfer the syrup to a large bowl and let cool.

Heat cast iron skillet over moderately high heat. Once heated, add strawberries and cook until blackened, about 8 min.

Refrigerate. Drain the strawberries and reserve the syrup. In a medium saucepan combine the strawberries and 1 1/2 cups of sugar and bring to a simmer. Stirring constantly, begin mashing the strawberries until the sugar has completely dissolved. Mixture should begin to thicken, about 8 minutes. Let cool.

Bring a large pot of water to a boil. Add corn husks, cover, and remove from heat. Let stand for 15 minutes. Next, combine the masa using 1 cup plus 2 tbsp water and mix until dough forms.

In the bowl of a standing mixer fitted with a paddle, beat the butter with the remaining 1/2 cup of sugar on medium speed until whipped and smooth, about 3 min. Beat in baking powder, salt and vanilla seeds. Scrape the butter mixture into a bowl. Set aside.

Next add the masa dough to the bowl of the standing mixer and beat until light and fluffy, about 3 min. Slowly beat in 1 cup of the cooled strawberry preserves, scraping down the bowl until mixed. Gradually beat in the whipped butter until smooth. Refrigerate for 30 min.

Next make the tamale forms. Spoon in a 1/2 cup of the tamale dough in the center of a wet corn husk. Wrap the husk around the dough to make a compact cylinder. Tie the tamale with cooking twine, and wrap it tightly in a sheet of wax paper.

Repeat to form 7 tamales. Arrange tamales in a steamer lined with corn husks, cover and steam until firm. About 90 min.

Let cool for 15 min. Serve with the burnt strawberry jam, lime zest cream and candied cacao nibs.