Sweet tamales are just as important as all the savory flavors during holidays and special occasions!
Soak 20 corn husk in really hot water, set aside. They should soak for a few hours.
Whip together the butter and shortening until fluffy and light.Mix in the sugar. In another bowl, combine the masa harina, baking powder and salt. Gradually add in the warm water until dough forms.
Mix in the masa to the butter/sugar mixture. Fold in the pineapple. If adding in the pecans, add them now. Or leave as is for pineapple only tamal.
Shake off excess water from corn husk and fill them with about 3 tablespoons of pineapple masa filling down the center. Fold over to close and arrange open side up in steamer pot.
Tips~ When steaming tamales, set your timer for 30 minutes and add a little more hot water to ensure it will not run out. Start heat on high, then reduce to medium. Cool completely before storing in an airtight container.