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Sweet pineapple tamales in corn husks on a colorful plate

Tamales Dulces de Piña

Anahi
Soft sweet corn masa filled with pineapple and steamed in corn husks for a festive Mexican treat.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Resting time 15 minutes
Total Time 2 hours 15 minutes
Servings 16 tamales

Ingredients
  

  • 20 dried corn husks plus extra as needed
  • 2 ⅔ cups masa harina
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine salt
  • ¾ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple drained, juice reserved
  • 1 ¼ cups reserved pineapple juice and water plus more as needed

Instructions
 

  • Cover the corn husks with hot water and soak 30 minutes, weighting them down, until pliable. Drain.
  • Whisk the masa harina, baking powder, cinnamon and salt in a bowl.
  • Beat the softened butter and sugar until light and fluffy. Beat in vanilla, then mix in the masa mixture, pineapple and 1 ¼ cups combined reserved juice and water. Add a little more liquid if needed for a soft, spreadable dough.
  • Spread about ¼ cup dough on the wide half of a husk, leaving a border. Fold the sides in and fold the narrow end up. Repeat to make about 16 tamales.
  • Set a steamer basket over simmering water. Stand the tamales upright, open ends up, above the water; cover with spare husks and a lid. Steam 1 hour 15 minutes, checking and replenishing with hot water as needed.
  • Let rest 15 minutes, then open one. The dough should be set and pull cleanly from the husk; if it sticks, steam 10 to 15 minutes longer and check again. Serve warm.