Tamales de Piña
Tamales de Piña (Sweet Pineapple Tamales) are a sweet version of traditional Mexican tamales, made with a lightly sweetened corn masa, filled with chopped pineapple, and steamed in corn husks.
Equipment
- Hand mixer (or use your hands)
- Spoon or spatula
- Clean kitchen towel
- Small bowl or molcajete pestle (to keep husks submerged)
- Tray or baking sheet (to cool tamales)
- Two clean coins (for the steamer water indicator)
Ingredients
For the Masa
- 2 ½ cups masa harina for tamales , such as Maseca Tamal
- ½ cup rice flour
- 90 g unsalted butter , at room temperature
- 90 g vegetable shortening
- 1 cup sugar
- 1 ½ cups pineapple juice
- 1 cup canned crushed pineapple in syrup
- 1 cup canned pineapple tidbits in syrup
- 2 ¼ teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- A few drops yellow food coloring (optional)
For Assembly
- Corn husks , washed and soaked in hot water for 1 hour
- Strips of husk for tying
Instructions
- Rinse the corn husks under running water, then soak them in hot water for about 1 hour. Place something heavy on top to keep them submerged.
- In a mixing bowl, using a hand mixer (or by hand), beat the butter and vegetable shortening until light and fluffy. Add the sugar and salt, and continue beating until the mixture becomes very fluffy, similar to frosting.
- Add the masa harina and rice flour. Switch to mixing by hand so you can feel the dough's texture. Gradually pour in the pineapple juice, followed by the crushed pineapple. Mix well to incorporate the liquids.
- Add the baking powder and ground cinnamon. Beat the dough thoroughly so the tamales turn out light and fluffy. Drop a small piece of dough into a cup of water. If it floats, the masa is ready. If it sinks, beat the dough longer and test again.
- Add a few drops of yellow food coloring until you reach your desired shade. Stir in the pineapple tidbits.
- If the corn husks are short, overlap two husks for each tamal. Place a generous spoonful of masa in the center, fold the top husk over the masa, fold both sides inward, and tie loosely with a strip of husk so the tamal has room to expand while cooking.
- Fill the steamer with hot water and add two clean coins. When the water is boiling, the coins will rattle; if the sound stops, the water level is low and needs more hot water. Line the bottom of the steamer with corn husks.
- Stand the tamales upright inside the steamer. Add more husks around and on top. Cover with a clean kitchen towel, then place the lid on securely.
- Once the water begins to boil, start timing. Steam the tamales for 1 hour and 15 minutes.
- Turn off the heat and let the tamales rest for a few minutes before opening. Transfer them to a tray and cool for about 10 minutes. A properly cooked tamal will release cleanly from the husk. Serve.
Notes
Storage: Store cooked tamales in an airtight container or zip-top bag in the refrigerator for up to 3 days. Keep them wrapped in their husks to prevent them from drying out.
Make Ahead: You can prepare the masa and assemble the tamales 1 day in advance. Keep them covered and refrigerated inside the steamer. When ready to cook, steam as directed.
Freezing: Sweet pineapple tamales freeze very well. Freeze the cooked and cooled tamales—still wrapped in their husks—for up to 3 months. Thaw overnight in the refrigerator, then reheat by steaming for 10–15 minutes, or wrap in a damp paper towel and warm in the microwave until heated through.
Nutrition
Nutrition Facts
Tamales de Piña
Amount per Serving
Calories
160
% Daily Value*
Fat
7
g
11
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
8
mg
3
%
Sodium
51
mg
2
%
Potassium
73
mg
2
%
Carbohydrates
24
g
8
%
Fiber
1
g
4
%
Sugar
12
g
13
%
Protein
1
g
2
%
Vitamin A
123
IU
2
%
Vitamin C
3
mg
4
%
Calcium
43
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
