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Sweet Pineapple Tamales

Mexican.Chef's picture
Ingredients
  Dried corn husk 50
  Hot water 1⁄2 Cup (8 tbs) (As Needed To Form Dough)
  Piloncillo 180 Milliliter, crushed (3/4 Cup)
  Lard/Vegetable shortening 60 Milliliter (1/4 Cup, At Room Temperature)
  Butter/Margarine 60 Milliliter (1/4 Cup, At Room Temperature)
  Vanilla 1⁄2 Teaspoon (2 Milliliter)
  Masa harina 500 Milliliter (2 Cups)
  Ground cinnamon 1⁄2 Teaspoon (2 Milliliter)
  Ground nutmeg 1⁄4 Teaspoon (1 Milliliter)
  Salt 1 Pinch
  Warm water 250 Milliliter (1 Cup)
  Flaked coconut 80 Milliliter (1/3 Cup)
  Raisins 80 Milliliter (1/3 Cup)
  Diced fresh pineapple 500 Milliliter (2 Cups)
  Boiling water 2 Cup (32 tbs)
  Mexican cream/Sour cream 500 Milliliter (2 Cups)
Directions

1. Soak and clean corn husks according to directions in Steps 1 and 6 of Savory Chicken Tamales
2. Combine piloncillo, lard and butter in large mixer bowl; beat until light and fluffy, 5 to 10 minutes. Beat in vanilla. Mix masa harina, cinnamon, nutmeg and salt in medium bowl. Beat masa harina mixture into butter mixture, 1/4 cup (60 mL) at a time; beat until thoroughly blended. Gradually beat in warm water, using just as much needed to form dough that just holds together. Stir in coconut and raisins.
3. For each tamale, spread rounded tablespoon dough in center of 1 corn husk to form 3-inch (8-cm) square; top with 4 to 6 pineapple pieces. Make 30 tamales in all.
4. Fold tamales, place in steamer basket and steam according to directions in Steps 9, 10 and 11 of Savory Chicken Tamales

Recipe Summary

Cuisine: 
Mexican
Course: 
Dessert
Method: 
Steamed
Interest: 
Gourmet

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1 Comment

Rebonkers's picture
whatdyathink? we were invited to make some tamales tomorrow near my house, but i still wanna make some with you!