Name: Pina Colada Tamales
Ingredients: 1/2 c Banana chips; dried; 1/4 c Slivered almonds; 1/4 c Sweetened coconut flakes; 22 Corn husks; soaked in hot water, until pliable; 1 Masa for Sweet Tamales; see recipe; 2 c Fresh pineapple chunks; divided; 1/2 c Pineapple-coconut juice; or other tropical fruit juice; 1 tb Brown sugar; 1/2 c Whipped cream; optional; 1 tb Lime zest

The issue is not the skill of the one proclaiming the message, the packaging of the message, or the technique used in proclaiming it. The issue is the condition of the hearer. Jesus illustrated that principle in the parable of the sower. The same message (the seed) is proclaimed by the same individual (the sower); the only variable is the condition of the four soils. What is essential for the messengers of the gospel is not cleverness but clarity. Only God can open the sin-blinded eyes of those who are “dead in [their] trespasses and sins” (Eph. 2:1; cf. v. 5; Matt. 8:22; Eph. 4:18).

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Fruits, Dairy	Vegan	Vegan, Vegetarian, Mexican	20	Servings

INGREDIENTS

1/2	c	Banana chips; dried
1/4	c	Slivered almonds
1/4	c	Sweetened coconut flakes
22		Corn husks; soaked in hot water, until pliable
1		Masa for Sweet Tamales; see recipe
2	c	Fresh pineapple chunks; divided
1/2	c	Pineapple-coconut juice; or other tropical fruit juice
1	tb	Brown sugar
1/2	c	Whipped cream; optional
1	tb	Lime zest

INSTRUCTIONS

In food processor or blender, process banana chips until finely chopped.
Combine chips in small bowl with almonds and coconut.
Tear 2 corn husks into long strips; set aside (to tying the tamales).
Formatted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
To make tamales, spread 1 tablespoon masa dough in center of each corn husk
to form a rectangle, leaving sides, top and bottom of husk exposed.
Sprinkle 1 to 2 teaspoons banana-chip mixture over masa and press in 1
pineapple chunk. Spread 1 tablespoon masa dough over filling. Fold corn
husk over filling, beginning with right and left sides and ending with
non-pointed husk bottom. Tie tamale "package" together with corn husk
strips. Make sure filling is fully enclosed and strips are securely
knotted.
Place tamales not touching each other in steamer over boiling water. Cover
and steam for 1 hour and 15 minutes over medium-high heat, adding more
water if necessary.
Meanwhile, place remaining pineapple chunks, about 1 cup, in food processor
or blender with pineapple-coconut juice and sugar; process until smooth.
To serve, cut open tamales. Spoon sauce over each; top with shipped cream,
if using, and lime zest. Makes about 20 tamales.
Recipe by: Vegetarian Times, October 1996
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on May 5, 1998

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