Description
Learn how to make delicious sweet pineapple tamales with this easy recipe. Perfect for a unique twist on traditional tamales. Try them today!
Ingredients
- – 40 dry corn husks (40 husks)
- – 4 cups (960 ml) pineapple, fresh or frozen/thawed, cubed
- – 1 cup (200 g) white sugar
- – 1/4 tsp (1 ml) ground cinnamon
- – 1/3 cup (80 ml) water
- – 14 oz (400 ml) coconut milk
- – water, about 3 cups (720 ml), see instructions
- – 1 1/2 cups (340 g) vegetable oil, softened
- – 1 cup (200 g) brown sugar
- – 6 cups (720 g) Maseca – Instant corn masa mix
- – 5 tsp (25 ml) baking powder
- – 1 tsp (5 ml) kosher salt
Instructions
- Immerse the dry corn husks in a container filled with hot water, placing a weight on top to keep them submerged. Let them soak for an hour.
- If working with a fresh pineapple, use a sharp knife to cut off the top and bottom. Carefully remove the peel from the sides. Slice down the center and discard the core. Chop the pineapple into cubes and place them in a food processor. Pulse until mostly smooth but with small chunks remaining for texture. If you have fresh cubed or thawed frozen pineapple, start from the food processor step.
- In a large pot, combine the pineapple, white sugar, cinnamon, and water. Bring the mixture to a boil, then lower the heat to let it simmer. Cook for 10 minutes, then take it off the heat and allow it to cool down.
- Pour the coconut milk into a 4-cup measuring container and add water to reach a total of 4 cups. Set this aside.
- Allow the vegetable oil to reach room temperature or microwave it for 15-20 seconds until softened. Add it to the bowl of a stand mixer with the brown sugar and mix with the paddle attachment for 5 minutes.
- Incorporate the masa, baking powder, salt, coconut mixture, and the pineapple mixture into the bowl. Mix on a low setting until the dough forms. Scrape the sides and continue to beat on medium speed for 10 minutes.
- Conduct the Float Test: Drop a teaspoon of the masa dough into a glass of cold water. If it floats, the dough is well-mixed and airy. If it sinks, continue mixing.
- You can either refrigerate the dough for 2 hours to let it firm up or use it immediately by spreading it on the husks. The masa dough can be stored in the refrigerator, covered, for up to 1-2 days if needed.
- When you are ready to prepare the tamales, drain the water from the corn husks and squeeze them dry.
- Fill the base of the steamer pot with water and include a copper penny. Place the basket inside and cover it with 5-6 husks. Set this aside.
- Place a corn husk with the smooth side up and the wider end near you in your hand or on a clean surface.
- Using a 1/2 cup ice cream scoop, rubber spatula, or large spoon, put some pineapple masa about 2 inches from the widest edge of the corn husk. Shape it into a rectangle with wet fingers, ensuring the narrow end of the husk remains uncovered.
- Fold one side of the husk over the filling, then fold the other side over, and finally, fold up the narrow pointed end. Arrange the folded tamales in the steamer with the open end facing up, leaning them against the pot’s side to prevent them from falling. Repeat until all tamales are in the pot.
- Cover the pot and bring it to a boil over high heat. Lower the heat and steam for 90 minutes to 2 hours, checking for doneness as needed.
- To test if they are cooked, use tongs to carefully remove a tamale and open it. The masa should easily pull away from the husks and be fairly firm.
- I prefer serving these warm, either as is or with a drizzle of Dulce de Leche and some diced pineapple on top, if desired.
Notes
- Soak and dry corn husks thoroughly for pliability.
- Opt for fresh pineapple for optimal flavor, but thawed works too.
- Check masa dough consistency with Float Test before assembling.
