Sweet Pineapple Tamales
Sweet Pineapple Tamales are filled with coconut, raisins and fresh pineapple
and served with crema or sour cream.
- 30 dried corn husks
- Hot water
- 3/4 cup firmly packed crushed piloncillo
or brown sugar
- 1/4 cup lard or vegetable shortening (at room temperature)
- 1/4 cup butter or margarine (at room temperature)
- 1/2 teaspoon vanilla extract
- 2 cups Masa Harina
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 3/4 to 1 cup warm water
- 1/3 cup flaked coconut
- 1/3 cup raisins
- 2 cups diced fresh pineapple
- Boiling water
- 2 cups crema or sour cream
- Place corn husks in large pot; add very hot water to cover. Top husks with
plate and heavy jar to keep submerged. Let stand at least 3 hours or overnight.
- Drain corn husks; rinse and rub each husk under running water to remove
any silk and debris. Drain well; pat dry. Wrap in towel to keep pliable.
- Combine piloncillo, lard and butter in large mixer bowl; beat until light
and fluffy, 5 to 10 minutes. Beat in vanilla extract. Mix Masa Harina, 1/4 cup
at a time; beat until thoroughly blended. Gradually beat in warm water, using
just as much as is needed to form dough that just holds together. Stir in coconut
- For each tamale, spread rounded tablespoon dough in center of 1 corn husk
to form 3-inch square; top with 4 to 6 pineapple pieces. Make 30 tamales in
all. Fold tamales.
- Line large steamer basket with remaining corn husks. Stack tamales in basket,
seam sides down. Cover tamales with kitchen towel. Place steamer basket over
3 to 4 inches boiling water; cover with lid. Adjust heat to maintain gentle
boil. Steam tamales about 40 minutes.
- Remove 1 tamale from center of basket and carefully unwrap; if dough pulls
easily away from husk, it is done. If necessary, steam 5 or 10 minutes longer
and test again.
- Serve tamales hot.
Yield: about 30 tamales