Cinnamon Toast Crunch and Dulce De Leche TamalesCinnamon Toast Crunch and Dulce De Leche Tamales
Cinnamon Toast Crunch and Dulce De Leche Tamales
Cinnamon Toast Crunch and Dulce De Leche Tamales
This recipe was originally created and published by QueRicaVida! and has been approved for use on our site. See the original recipe on QueRicaVida.com
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Recipe - ShopRite of Chester Plaza, NY
Cinnamon Toast Crunch™ and Dulce De Leche Tamales
Cinnamon Toast Crunch and Dulce De Leche Tamales
Prep Time60 Minutes
Servings12
Cook Time120 Minutes
Ingredients
12 Large Corn Husks
2 cups Masa Harina (Golden Corn Flour)
1 cup Sugar
3/4 teaspoon Baking Powder
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Salt
1/2 cup Canola Oil
2 cups Cinnamon Toast Crunch™ Cereal
1 1/2cups Whole Milk
2 teaspoons Vanilla
12 tablespoons Dulce De Leche (from 13.4-oz can)
Optional, Vanilla Ice Cream
Optional, Cinnamon Toast Crunch™ Cereal, crushed
Directions

1.        Submerge corn husks in deep bowl of warm water, and let stand until pliable, at least 30 minutes.

2.       Meanwhile, in large bowl, mix masa harina, sugar, baking powder, cinnamon and salt until well combined. Add canola oil. Dough will be crumbly.

3.       In blender, combine cereal, milk and vanilla. Cover; blend on high speed 30 to 60 seconds or until smooth. Add mixture to masa harina mixture in bowl; gently stir until incorporated. If dough seems dry, add up to 1/2 cup more milk, a little at a time, until all of the masa is hydrated and mixture is moist but still workable.

4.       Drain corn husks; pat dry with paper towels. In each corn husk, place 1/3 cup dough in center; spreading out slightly, making indentation in center with back of spoon. Place 1 tablespoon of the dulce de leche on center of dough on each.

5.       Using corn husk, push dough around filling to enclose. (For best results, place filling on smooth sides of corn husks. If corn husks are too small, overlap two smaller ones.)

6.       Fold tapered end of corn husk over filling.

7.       Fold sides in toward center; roll up tightly, leaving tops open.

8.       Tie tamales with 13-inch strips of cooking twine.

9.       Set steamer basket inside large pot with water reaching just under steamer basket. Place tamales in steamer vertically, propped against sides of pot, with open tops up; cover with tight-fitting lid. Heat to boiling over high heat, then reduce heat to low; cook 1 hour 5 minutes to 1 hour 15 minutes or until tamales are fully cooked. Tamale dough will be firm and hot in center (at least 165°F). Remove from steamer; let stand 5 minutes. Once opened, dough should easily separate from corn husks. Serve warm tamales with vanilla ice cream and a sprinkle of crushed Cinnamon Toast Crunch™ cereal.

Nutritional Information

330 Calories, 13g Total Fat, 4g Protein, 49g Total Carbohydrate, 30g Sugars

60 minutes
Prep Time
120 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
12 Large Corn Husks
Product match not available
2 cups Masa Harina (Golden Corn Flour)
MASECA Traditional Instant Corn Masa Flour 4 Lb
MASECA Traditional Instant Corn Masa Flour 4 Lb
$4.99$1.13/lb
1 cup Sugar
Bowl & Basket Granulated Sugar, 4 lb
Bowl & Basket Granulated Sugar, 4 lb
On Sale! Limit 4
$2.99 was $3.69$0.75/lb
3/4 teaspoon Baking Powder
Bowl & Basket Double Acting Baking Powder, 8.1 oz
Bowl & Basket Double Acting Baking Powder, 8.1 oz
$2.79$0.34/oz
1/2 teaspoon Ground Cinnamon
McCormick Ground Cinnamon, 18 oz
McCormick Ground Cinnamon, 18 oz
$8.99$0.02/g
1/4 teaspoon Salt
Bowl & Basket Iodized Salt, 26 oz
Bowl & Basket Iodized Salt, 26 oz
$0.99$0.04/oz
1/2 cup Canola Oil
Bowl & Basket 100% Pure Canola Oil, 48 fl oz
Bowl & Basket 100% Pure Canola Oil, 48 fl oz
On Sale!
$3.49 was $4.69$0.07/fl oz
2 cups Cinnamon Toast Crunch™ Cereal
General Mills Cinnamon Toast Crunch Crispy Sweetened Whole Wheat & Rice Cereal, 1 lb 0.8 oz
General Mills Cinnamon Toast Crunch Crispy Sweetened Whole Wheat & Rice Cereal, 1 lb 0.8 oz
On Sale! Limit 4
$3.49 was $4.99$0.21/oz
1 1/2cups Whole Milk
Bowl & Basket Whole Milk, one gallon
Bowl & Basket Whole Milk, one gallon
$4.69$4.69/gal
2 teaspoons Vanilla
Bowl & Basket Pure Vanilla Extract, 4 fl oz
Bowl & Basket Pure Vanilla Extract, 4 fl oz
$8.99$2.25/fl oz
12 tablespoons Dulce De Leche (from 13.4-oz can)
Nestlé La Lechera Milk-Based Caramel, 13.4 oz
Nestlé La Lechera Milk-Based Caramel, 13.4 oz
$4.99$0.37/oz
Optional, Vanilla Ice Cream
Breyers Natural Vanilla Ice Cream, 1.41 liter
Breyers Natural Vanilla Ice Cream, 1.41 liter
$5.99$0.12/fl oz
Optional, Cinnamon Toast Crunch™ Cereal, crushed
General Mills Cinnamon Toast Crunch Crispy Sweetened Whole Wheat & Rice Cereal, 1 lb 0.8 oz
General Mills Cinnamon Toast Crunch Crispy Sweetened Whole Wheat & Rice Cereal, 1 lb 0.8 oz
On Sale! Limit 4
$3.49 was $4.99$0.21/oz

Nutritional Information

330 Calories, 13g Total Fat, 4g Protein, 49g Total Carbohydrate, 30g Sugars

Directions

1.        Submerge corn husks in deep bowl of warm water, and let stand until pliable, at least 30 minutes.

2.       Meanwhile, in large bowl, mix masa harina, sugar, baking powder, cinnamon and salt until well combined. Add canola oil. Dough will be crumbly.

3.       In blender, combine cereal, milk and vanilla. Cover; blend on high speed 30 to 60 seconds or until smooth. Add mixture to masa harina mixture in bowl; gently stir until incorporated. If dough seems dry, add up to 1/2 cup more milk, a little at a time, until all of the masa is hydrated and mixture is moist but still workable.

4.       Drain corn husks; pat dry with paper towels. In each corn husk, place 1/3 cup dough in center; spreading out slightly, making indentation in center with back of spoon. Place 1 tablespoon of the dulce de leche on center of dough on each.

5.       Using corn husk, push dough around filling to enclose. (For best results, place filling on smooth sides of corn husks. If corn husks are too small, overlap two smaller ones.)

6.       Fold tapered end of corn husk over filling.

7.       Fold sides in toward center; roll up tightly, leaving tops open.

8.       Tie tamales with 13-inch strips of cooking twine.

9.       Set steamer basket inside large pot with water reaching just under steamer basket. Place tamales in steamer vertically, propped against sides of pot, with open tops up; cover with tight-fitting lid. Heat to boiling over high heat, then reduce heat to low; cook 1 hour 5 minutes to 1 hour 15 minutes or until tamales are fully cooked. Tamale dough will be firm and hot in center (at least 165°F). Remove from steamer; let stand 5 minutes. Once opened, dough should easily separate from corn husks. Serve warm tamales with vanilla ice cream and a sprinkle of crushed Cinnamon Toast Crunch™ cereal.