Sweet tamales are just as important as all the savory flavors during holidays and special occasions!
Course Antojitos, Dessert
Prep Time 45minutes
Cook Time 1hour30minutes
Total Time 2hours8minutes
1stick of butterat room temp.
1/3cupvegetable shorteningor avocado oil
1 1/2teaspoonsbaking powder
2cupswarm wateror milk
15 to 20corn husk
1cupof cajeta or dulce de leche for garnishslightly warmed
For Pecan Variation
1/4-1/3cupfinely crushed pecans
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 preserves and diced 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.
Keep a tea kettle or pot of warm water on low in case you need to add more water to the steamer. Add plenty of water and steam for 1 hour or 1 1/2 hours . Remove from heat and let stand for 20 minutes. Garnish with dulce de leche or cajeta and pecan pieces.
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.