Sweet Pineapple Tamales

Sweet Pineapple Tamales

These sweet pineapple tamales offer a delightful twist on a traditional dish, combining the rich flavors of masa with the natural sweetness of pineapple, all wrapped in soft corn husks.

Ingredients

• 1 pack corn husks
• 2 cups masa dough
• 1 teaspoon baking soda
• as needed cups water
• 1/2 cup butter
• 1/2 cup vegetable shortening
• 1/2 cup sugar
• 1 cup diced pineapple

Method

1. Begin by soaking the corn husks in boiling water for 30 to 60 minutes until they are soft. Once done, drain and place them on a clean surface, covering them with a damp towel to keep them moist.
2. In a separate bowl, combine the masa dough with baking soda and sufficient water to achieve a smooth consistency, kneading lightly to avoid adding too much moisture.
3. In another bowl, use an electric mixer to cream together the butter, vegetable shortening, and sugar until the mixture is fluffy. Gradually fold in the masa dough, mixing until well combined. Add the diced pineapple and stir to incorporate.
4. Take a corn husk and spread about 1 tablespoon of the masa mixture onto it. Fold the bottom over the filling, then bring the sides together, and finally fold down the top to secure the tamale. Repeat this for all the husks.
5. Set up a steamer in a saucepan and fill it with water until it just touches the bottom of the steamer insert. Bring the water to a boil, then reduce the heat to medium-low. Place the tamales upright with the open ends facing up and cover. Steam for approximately 1 hour, or until the filling is hot and easily separates from the husk.