Excellent!

I'm still going to buy the illicit tamales from the Mexican lady who occasionally comes to my door.

What is a fruit tamale?

Eileen

Good news!

Eileen, I think that a fruit tamale sounds wonderful!

I knew an older woman of Mexican heritage who told me that there were dessert tamales at Christmas, so I think this must be similar. In Arizona we always used "sweet corn tamales" to describe a green (early crop) corn tamale with cheese and green chilies filling. But different areas of Mexico have very different traditions.

Interesting. I thought about doing this in the past, but wouldn't pass inspection because of an inside dog. And I knew that it would cost more than I would probably make. LOL
Clare

*register with your county health department (a small fee may be required)
*pay the permitting fee which varies by county but generally would be $200 to $400 annually

I'm glad to hear this has been signed into law.

Clare - I think it's OK to have an inside dog as long as it's not inside the kitchen? But I could be wrong - as I don't have pets so didn't read that part carefully.

Regarding inspections - there is only an inspection if you're doing the higher (and more expensive) permit which enables you to sell to Retail locations (vs. only directly to consumers).

Bonnie

I've never had fruit tamales, but I've had pineapple empanadas (made similarly to quesadillas but with with pineapple instead of cheese) in Tabasco and Campeche. They were like fried pies but were made with fresh pineapple and masa, not all that sweet, but very tasty.

Lars

I went in search of fruit tamales and found pumpkin tamales which sound delicious. I may have to make a batch. I will use fresh pumpkin. Pumpkins are in the stores now.

Eileen

Pumpkin Pie Tamales

makes 40-60 tamales

by George Duran for IMUSA USA

_____

40-60 dried corn husks

7 cups Maseca corn flour

2 cups packed brown sugar

2 tsp cinnamon

2 tsp salt

2 tsp ginger

1 tsp ground cloves

1 tsp nutmeg

2 - 29 ounce cans of pumpkin puree

4 sticks of butter, melted

2 cups of warm water or milk ( i used milk)

2 cups of walnuts, chopped (i used pecans)

2 cups raisins

queso fresco (optional)

__________

Fill a large bowl with warm water and soak corn husks until softened about 30 minutes.

In an extra large bowl add Maseca corn flour and the rest of the dry ingredients. Mix together making sure that all of the clumps are broken up with your fingers. Then add all of the wet ingredients and once again, use your hands to mix.

Add water or milk as needed until your reach the consistency of peanut butter. Fold in the walnuts and raisins.

Assemble the tamales by using a rubber spatula to spread 1/2 cup to 1 cup of the dough mixture onto the corn husk, depending the size of the corn husk.

The spread should cover about two thirds of the corn husk, away from the pointed end, making sure you leave some space on each side to fold.

Gently fold one side of the corn husk to the other end and fold up the pointed end across. Lay each tamale fold-side down. There should be an open end to each tamale.

Once the tamales are folded fill a 24 qt steamer with the tamales adding enough water as need for your steamer. carefully place each tamale standing up on the steam tray of the rack without overloading it and bring water to a simmer.

Steam with the lid on for 90 minutes.

Remove each tamale with tongs and let rest for a few minutes before serving it as a sweet side-dish or grated with queso fresco.

Here is a link that might be useful: Pumpkin tamales

I'm very excited about this. I'm starting my own little company!

This is great news! I sent the link to my daughter and daughter-in-law. Thanks for the info.

I'm very happy this is finally happening!

Great news!