Pineapple Tamales Recipes

SWEET TAMALES WITH PINEAPPLE AND COCONUT

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
• Combine pineapple, water, and sugar in a saucepan and cook over medium heat until pineapple is very soft, 7 to 10 minutes. Drain.
• Mix masa dough with butter and baking powder in a bowl until well combined. Add cooked pineapple, coconut, and raisins; knead into a smooth dough.
• Select 1 wide corn husk or 2 small ones. Spread about 1 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 45 minutes. Let tamales stand for 15 minutes before serving.

PINEAPPLE TAMALES

Steps:

• Soak cornhusks: Submerge in hot water, weighted down with a plate, until pliable, about 30 minutes. You'll have extra, but that's good; invariably some rip or are too ridged to fold properly.
• Put pineapple and juice, brown sugar, cinnamon sticks, and 2 cups water in a medium saucepan. Bring just to a boil over medium heat, covered; then reduce heat and simmer uncovered 15 minutes to meld flavors. Drain pineapple, reserving syrup; discard cinnamon. You should have about 3 1/2 cups syrup.
• Meanwhile, using a mixer with the whisk attachment, whip lard in a large bowl on low speed, then increase to high, until it's as fluffy as frosting, about 5 minutes.
• In a bowl, sift baking powder into masa harina and whisk in salt. Spoon 2 cups masa mixture into lard and beat on low speed until fully incorporated (scrape beater and bowl at least once), then beat in 2 more cups masa mixture. With mixer still on low, drizzle in 3 1/2 cups warm syrup so it doesn't splatter, and beat 5 minutes to hydrate masa mixture.
• Add pineapple chunks to bowl and beat to break up chunks a little. Dough should be like very soft cookie dough but not sticky. Test dough by rolling a small ball of it over the back of your hand; if it sticks, beat in more masa mixture, 1 tbsp. at a time, until dough is no longer sticky.
• Cover dough with a damp towel and let rest for at least 10 minutes and up to 1 hour, or chill up to 2 days.
• Prepare cornhusks and steamers: Drain cornhusks and pat dry with a kitchen towel. If you won't be using them immediately, chill them in resealable plastic bags for up to 2 days.
• Put 4 upturned ramekins in a 10- to 12-qt. stockpot equipped with a tight-fitting lid and set a steamer basket on top (or use a tamalera; see shopping list, below). Pour in water to a depth of at least 1 1/2 inches but below the steamer basket level. Repeat with a second stockpot. (Or use 1 pot, but cook half the tamales at a time.)
• Carefully tear 4 husks into long, narrow strips to yield about 36 strips (to tie the tamales closed, optional; these differentiate the sweet tamales from the savory ones).
• Fill tamales: Set a cornhusk on a work surface, smoother side up (or hold it in your hand), and dollop 2 to 2 1/2 tbsp. dough onto wide (top) half of husk. Smear with back of a spoon (or pat out with your fingers) until about 1/4 in. thick, leaving about a 1-in. border at the top and sides. Bring sides of husk to meet over filling, then fold both sides over filling in same direction. Turn tamale seam side up, then fold narrow (bottom) end under tamale. Tie with a strip of husk around middle, like a belt. Repeat with remaining cornhusks and dough.
• Steam tamales: As you work, set tamales upright (open ends up) in steamer baskets of pots, packing them loosely. Or, if you don't have enough room on your work surface, put them in baking pans or some other container with sides, arranging them upright; then transfer them to pots on stove.
• Cover pots with foil (or a thin kitchen towel) and lids, which must fit tightly to keep the steam in. Bring pots to a boil, then reduce heat to medium-high to maintain a steady boil. Steam tamales vigorously until easily separated from husks but still somewhat soft (open one to check), 1 to 1 1/2 hours, adding hot water to pot every 20 minutes or so. Remove pot from heat, remove lid and foil, and let tamales cool in pot 20 minutes, uncovered, to firm up.
• Tamalada Shopping List
• Before everyone comes over to make tamales with you, make sure you have the following ingredients, along with whatever else you'll need for the fillings you've chosen.
• Dried cornhusks: Find bags of husks at Latino markets, well-stocked grocery stores, and online at mexgrocer.com. Choose husks that look fresh and smell sweet.
• Lard: Widely available, hydrogenated lard will work in these recipes. But for tamales with the best flavor and lightest texture (and no trans fats), get fresh lard from a butcher shop or Latino market. Or make your own; it's easy.
• Masa harina: Masa harina is fresh corn dough dried and ground into flour; to use, mix with lard or butter, baking powder, and broth or other liquid. Brands vary in texture; Maseca was used in these recipes, since it's easy to find. Or, choose fresh masa, which you can use as is; look for the label "para tamales" at a Latino market. You'll need 4 lbs. for 3 dozen tamales.
• Tamalera: This large pot has a tall steamer insert that allows for plenty of hot water (a 20-qt. tamalera will hold 3 dozen tamales). Find one at Latino markets or mexgrocer.com. Or, use 2 (12 qt.) stockpots with regular steamer baskets set on upturned ramekins (custard cups), or 1 pot, cooking in 2 batches.
• *Piloncillo, sold as hard cones, is available at Latino markets and mexgrocer.com.

SWEET PINEAPPLE TAMALES

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
• While corn husks are soaking, combine masa dough, baking soda, and water in a bowl. Knead until dough has a smooth and even consistency, adding more water, 1 teaspoon at a time, as needed. Take care not to add too much water.
• Beat butter, vegetable shortening, and sugar together in a second bowl with an electric mixer until smooth and creamy. Slowly add masa dough and knead until mixture has a uniform consistency. Mix in chopped pineapple.
• Spread about 1 tablespoon masa mixture onto a corn husk. Fold the bottom of the husk over the filling, then fold sides of husk together, one over the other. Finally fold the top of the husk into the tamale, making a little package. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil, then reduce heat to medium low. Add tamales with the open side up and cook covered until filling is heated through and separates from the husk, about 1 hour.

PINEAPPLE, PECAN AND COCONUT-RUM TAMALES

Steps:

• Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
• Meanwhile, make the dough: Mix the masa harina and 1 teaspoon salt in the bowl of a stand mixer. Add 10 tablespoons butter and 3/4 cup warm water and mix with the paddle attachment until combined. Add the granulated sugar, 1/4 cup brown sugar, the almond and vanilla extracts and ground cinnamon; mix until combined, about 1 more minute. Cover and refrigerate.
• Make the filling: Simmer 1/2 cup water and the cinnamon stick in a saucepan until slightly reduced, about 10 minutes. Melt the remaining 4 tablespoons butter in a skillet over medium-high heat. Add the remaining 2 tablespoons brown sugar and cook, stirring to dissolve, about 1 minute. Add the pineapple, honey and cinnamon water, including the cinnamon stick; cook, stirring, until the mixture is almost dry, about 5 minutes.
• Remove the pan from the heat. Add the rum, then return to medium heat. Tilt the pan so the rum ignites (or hold a lit match near the sauce to ignite it). Cook until the pineapple is slightly caramelized, about 3 minutes. Stir in the pecans; set aside to cool.
• Drain the husks and pat dry. Tear each husk lengthwise into a 3 1/2-inch-wide piece. Tear some of the excess husks into 18 thin strips for ties; reserve the husk scraps. Lay the 3 1/2-inch-wide husks on a clean surface. Starting 1/2 inch from the wide end, spread 1 tablespoon of the dough down a husk, leaving a 1/2-inch border on the sides. Spoon 1 tablespoon of the pineapple filling down the center of the dough. Roll lengthwise into a tight cylinder. Fold up the narrow end; tie with a strip of corn husk to secure. Repeat with the remaining husks, dough and filling.
• Set a steamer basket in a large pot filled with 1 to 2 inches of water. Set a small bowl upside down in the basket, then arrange the tamales standing up in the steamer, folded-side down, leaning against the bowl. Cover with husk scraps, then lay a damp kitchen towel on top. Bring the water to a boil over medium-high heat, cover and steam until the tamales pull away from the husks, about 40 minutes. Remove from the steamer and let cool slightly before unwrapping.

PINEAPPLE TAMALE MUFFINS

Steps:

• Pre-heat oven to 350°F.
• With an electric mixer, blend the corn flour, corn oil, sugar,baking powder and the pineapple juice to obtain a consistent mixture.
• Pour the mixture to half level in each 4-inch muffin mold.
• Add five pineapple tidbits into each mold and fill the rest with the mixture.
• Bake for 20 minutes.