Pineapple Tamales

Pineapple Tamales

from maricruzavalos.com
90 min
12 servings

Those delicious pineapple tamales are soft, moist, and perfectly sweet. The pecans add a nice crunchy texture alongside the moist and plump raisins.

Ingredients

  • 2 ⅔ cup Masa Harina (Maseca, Naturello or any brand you prefer)
  • 1 cup Butter (softened)
  • ½ cup Sugar
  • 1 cup Canned Pineapple (chopped)
  • 1 ½ cup Pineapple canned juice (or water, room temperature)
  • ½ cup Pecans (diced)
  • ⅓ cup Raisins
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • Yellow food coloring (optional)
  • 12 Corn Husks (or parchment paper)

Directions

  1. 1

    Soak the corn husks for 15-20 minutes by placing them into a large bowl and covering them with warm water.

  2. 2

    Place the raisins in a bowl and cover with hot water. Let them soak for 10 minutes then discard the water and set aside.

  3. 3

    Place the butter and sugar in a large bowl. Mix until creamy and fluffy.

  4. 4

    Drain the corn husks and dry them with a kitchen towel.

  5. 5

    Prepare a large stock pot with a steamer basket. Fill the pot with water just before it touches the basket and arrange the pineapple tamales in layers.