Monday, June 2, 2008

PINTOS ( CEBUANO SWEET TAMALES)




I have made this a couple of times but was never satisfied. I have not made this for years until my daughter reminded me about the sweet tamales i use to make while we were at Mexicantown during the Cinco de Mayo. So, i revisited the recipe did some tweaking and finally i believe i perfected the recipe this time=;)
Ingredients:

3 cups scraped young corn (from fresh young corn on the cob)
1 can condensed milk
2 egg yolks
2 tbsp. melted butter
1/4 cup cornstarch
1/4 cup masa harina (corn meal)***
***you will have to adjust the amount of cornmeal depending on the consistency of the mix.

1. Mix all ingredients. Prepare fresh husk of young corn. Use husk near the cob as it is the best part and easier to handle. If you’re using dried corn husk soak in warm water for few minutes.

2. Drop a heaping tablespoon of young corn mixture into middle of corn husk. Fold husk lengthwise and tie ends or bring two ends together, tie then push mixture to center.

3. Steam tied husk (pintos) for at least 30 minutes

38 comments:

  1. Wow, what a presentation and detailed cooking guide. Can I just order these yummy meals instead of cooking them myself_ Keep up the great job

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  2. Thanks, A. Hhmmm,if you're in my neck of the woods we can talk about ordering=;). But I'm sure you can make your own delish pintos by trying this recipe.

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  3. Hi Inday,
    Salamat kaayo sa mga recipes. Your food photos are really beautiful! Makes me want to eat it!

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  4. I really missed this food! I had a friend in Bogo, Cebu who used to bring us all pintos which her mom made. This food made them famous as well in Bogo...Oh hopefully, I can make the same pintos with your recipe... Thanks a lot!!!

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  5. hi!WOW KAAU AKO GISUWAYAN UG LUTO LAMI JUD...ASK UNTA KO UG CEBUANO CHORIZO RECIPE
    ..THANKS..MORE POWER...

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  6. salamat kaayo, naa kay recipe sa sauce ani?

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  7. Hi, Thank you for visiting and for leaving me some comment. Na-a' diay sauce ang pintos? i remember usahay fresh coconut w/ little sugar will be served on the side. Unsa man ang sauce unta ani? Sorry for asking the same question.

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  8. Hi, Monaliza...you're welcome! Hope this pintos is the same or even closer to the pintos you've loved. As for the chorizo recipe, i have yet to find a better version. I don't like the recipes i've found.

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  9. hi!...i'm very excited to find this recipe for pintos. Can't wait to try this. Hope this will taste as good as the pintos my mom and i used to eat at one of the restaurants in cebu. salamat

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  10. Hi!.. please help me for the history of pintos? how iu started from bogo? salamat kaayo

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  11. Hi, So sorry i can't help you w/ that. To be honest, i really thought this originated in Cebu. Good luck and hope you'll find out the history of pintos.

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  12. pintos is a delicacy of Bogo, Cebu. As far as I know, there's no sauce for pintos. You have to eat it as it is. It goes better with hot sikwate.

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  13. hi,wer man ta kapalit dri sa cebu ug masa harina?

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  14. Hi, sikwate sounds good. That makes me crave to make this again;)

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  15. Hello, if i remember it right, masa harina is the same w/ maiz na ginaling. My mom use to cook the ginaling na maiz just like rice.

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  16. thanks so much for this pintos recipe.can't wait to make this today.can you post that bibingka recipe from bohol?thanks

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  17. Hi...my mom was looking for this recipe because she has been craving for Pintos. She said this reminded her of her childhood. Thank you for keeping tradition alive.

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  18. hi...whosoever know the history of pintos...please share it to me....i really need it for my project...

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  19. Salamat gyud kaayo sa inyo recipe for pintos. Dugay na kaayo ko sige pangita ani. Nakalimot na man gud ko sa ngalan ani. Diri sa California, tamales lang sa Mexicano ang imo mapalit pero lain man ang taste? Thanks again...Tina Salazar of Pardo, Cebu City

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  20. Welcome, to all ;) I hope you guys will like my version. This is the next best thing to the "orig" we have been used to!

    As for the history of this dish...i'm as clueless as you all are, all i know is that, i love pintos ever since.

    Tina, i know right? puro Mexican tamales...pls. let me know how it went. Salamat.

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  21. hi!thanks, actually I was looking around for the english term of pintos, then i came her. i found you :-D sounds easy hahahaha. I think I'd give it a try.thanks

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    1. Hi, Rona. You're so welcome and thanks for dropping by and for your comment. Pls. let us know how it went. I think it's time for me to make pintos again.

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  22. our city's delicacy. thanks for posting

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    1. You're welcome, One of my favorite delicacy.

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  23. THANK YOU VERY MUCH!!! BISDAK SAD KO WILL COOK THIS ! MAO GYUD NI AKONG GIPANGITA!!!

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    1. You're welcome. Enjoy your pintos

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    2. You're welcome. Enjoy your pintos

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  24. hi, is the corn meal the same as the corn grits #14 sold in the local market? or do we have to it grind again for finer texture? i'd like to try your version of the pintos recipe. thank you.

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    1. Not sure about how fine #14 corn grits. Corn meal is really fine though..almost like flour texture. But i think corn grits will work too. Good luck, hope you'll like it. Let us know how it went. Thanks

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  25. Elizabeth RodriguezJuly 24, 2014 at 7:55 AM

    Hi! Daghaaannggg salamat for the recipe. The last time I had this was several years ago, made by an acquaintance who said she could not share the recipe. I had to order from her. She did nail it, reminded me of all the pintos I bought at "Juliana Trading" in Cebu, when I was in college. I am definitely switching my cooking mood on (which doesn't come very often, lol!), print your recipe and hope that it will not be a disaster. This brings back memories.....Thanks again.

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  26. Elizabeth RodriguezJuly 24, 2014 at 7:57 AM

    Thanks!

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  27. Hello! This looks really good! I'd like to ask where you bought the masa harina? :)

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  28. Hello! This looks really good! I'd like to ask where you bought the masa harina? :)

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    1. Hi, Kimberly. I bought the masa harina at a regular grocery store by the Mexican aisle. It is sometimes displayed at the International aisle, too. Thank you for dropping by. Hope you'll love this as well.

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