Tamales de Piña-Sweet Pineapple Tamales
Sweet tamales are just as important as all the savory flavors during holidays and special occasions!
Servings 20 tamales
Ingredients
Ingredients
- 2 c unsalted butter or vegetable shortening or a combination of the two. I mix half and half. at room temp.
- 1/2 cup sugar, start with that, then taste for sugar as you mix
- 2 teaspoons baking powder
- 1/3 tsp of salt
- 3 cups masa harina, corn flour for tamales
- 2 c water, room temperature or pineapple juice from a can
- 2 tsps pineapple extract or vanilla, optional
- 1/3 cup pineapple, apricot or orange preserves, optional
- 3 cups pineapple, diced I use fresh, but you can use canned pineapple
- 15 to 20 corn husk
For Other Variations You Can Mix In
- 1/3 cup finely crushed pecans
- 1/2 c shredded coconut
- 1/2 c Raisins
- 1 cup of cajeta or dulce de leche for garnish slightly warmed
Instructions
Directions
- Ahead of time, soak 20 corn husk in really hot water, set aside. They should soak for at least an hour.
- In the stand mixer, whip together the butter and shortening until fluffy. Mix in the sugar. baking powder and salt. Gradually mix in the masa harina. Then gradually mix in the water or juice. Once incorporated really well, mix on med/high speed for 7-8 minutes or until masa looks light and fluffy.
- Fold in the preserves and diced pineapple. If adding in the pecans, coconut or raisins, add them now. Or leave as is for pineapple only tamal.
- Shake off excess water from corn husk and fill them with about 3-4 tablespoons of pineapple masa filling down the center. fold in the sides, then fold down the flap. Fill steamer pot with water to the rim at the bottom. Add steamer insert. Place a few extra corn husk to the bottom of steamer pot, Arrange tamales standing up, with the open side up. Cover tamales with extra corn husk and a clean kitchen towel. Cover with lid.
- Place steamer pot on high heat, to start. After about 10-15 minutes when it begins to steam rapidly, lower heat to below medium. Set timer for 45 minutes. Check one tamal after that time. Let it cool for a few minutes before attempting to open. If the husk peels away easily, then the tamales are done. If not, steam for another 15 minutes. Let them sit off the heat for 25 minutes more.
Keep a tea kettle or pot of warm water on low in case you need to add more water to the steamer.
Notes
Tips~ If using a pot that doesn't hold as much water, 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.
When preparing the sweet masa for tamales, you can replace the water with evaporated milk. But, not if you are adding fresh pineapple. In my experience, the milk and fresh pineapple combined, tends to leave a slight bitter taste to cooked tamales.
Why use shortening at all? The reason why I use half shortening in my recipe is because the butter contains water. The water in there will evaporate and that doesn't happen with the shortening. In other words, less moisture left in the tamal once steamed. To solve that issue, look for foreign brands in your market that do not contain water for better results!