Sweet Canary Yellow Tamales (Tamales Canarios)
Although cookbook author Marilyn Tausend knows that these pale yellow tamales made with rice flour and egg yolks are found in other parts of central Mexico, she has eaten them only in the state of Puebla. On one of her first stays in Cholula, a small city in the shadow of the snow-covered peaks of the volcanoes Popocatépetl (Smoking Mountain) and Iztaccíhuatl (Sleeping Woman), a friend took her for a morning snack at a small
Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Brandy | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 16 Tbs. (2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 5 eggs
- 1 1/2 cups rice flour
- 1/2 cup milk
- 2 Tbs. brandy
- 2 cups milk
- 3 egg yolks, lightly beaten
- 1/2 cup sugar
- 1/8 tsp. ground cinnamon
- 2 Tbs. cornstarch dissolved in 1/4 cup water
- 50 corn husks
- 1 Tbs. unsalted butter, melted
- 1/2 cup raisins
- 1/2 cup chopped pecans