Ingredients and Weight:
- Masa harina: 2 pounds
- Baking powder: 1 tablespoon
- Salt: 1 teaspoon
- Shortening: 1 cup
- Pineapple juice: 1 (20-ounce) can
- Crushed pineapple: 1 (20-ounce) can
- Brown sugar: 1/2 cup
- Cinnamon: 1 teaspoon
- Nutmeg: 1/4 teaspoon
- Corn husks: 24
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, whisk together the masa harina, baking powder, and salt.
- In a separate bowl, cream together the shortening, pineapple juice, and brown sugar.
- Add the wet ingredients to the dry ingredients and mix until a dough forms.
- Fill the blender jar with crushed pineapple and spices. Blend until smooth and pour into a bowl.
- Spread a layer of masa dough about 1/4 inch thick onto each corn husk.
- Place a spoonful of pineapple filling in the center of each dough.
- Fold up the sides of the corn husk over the filling, then fold in the ends tightly.
- Tie the tamales with kitchen twine or string.
- Steam the tamales in a steamer or large pot of water for about 1 hour, or until the husks pull away easily from the dough.
Nutritional Information:
- Calories: 250 per tamale
- Fat: 10g
- Carbohydrates: 40g
- Protein: 5g
Dish Characteristics:
- Sweet and savory
- Tropical flavors
- Soft and fluffy texture
- Perfect for dessert or breakfast
User Comments:
- "These tamales were absolutely delicious! The pineapple filling was perfectly balanced with the spices and the masa was so fluffy."
- "I loved the vibrant colors and the festive presentation. It was the perfect dish to impress my guests."
- "I'm not a huge fan of pineapple, but these tamales have converted me. They're so flavorful and addictive."
Special Precautions and Tips:
- Be sure to soak the corn husks in warm water for at least 30 minutes before using to soften them.
- If you don't have a steamer, you can boil the tamales in a large pot of water.
- Allow the tamales to cool slightly before unwrapping and eating to prevent burns.
