Sweet Pineapple Tamales

 

Sweet tamale time is upon us! We are so fortunate to have access to the best science and vaccinations in the world. Now is the best time to celebrate with dear family and friends we have not seen in over a year! There is no better way to celebrate together than making these pineapple tamale treats. They are surprisingly easy to make. I made these tamales in a small batch of six to show you how you don't need to spend hours making them. Double the recipe to make 12. 

Ingredients for Corn (Masa) Dough

1 cup of masa harina flour (stone-ground corn flour) 

3/4 cup of chicken broth  

A pinch of cumin, turmeric, oregano

1/2 teaspoon of salt 

1/2 teaspoon of baking powder

2 tablespoons of sugar 

5 tablespoons of melted butter 

Ingredients for Pineapple Filling

1 cup of chopped pineapple 

1/4 cup of sugar

1 teaspoon of cinnamon

1/2 teaspoon of cloves 

Additional Ingredients

6 corn husks (soaked in warm water for an hour or more)

6 - 15 inch strings 

First, begin by soaking your corn husks in warm water while you are preparing other things. Cut 6 strings each into15 inches in length, and set aside. 

Next, in a medium saucepan warm up the chicken broth and add a pinch of each of the following spices: cumin, turmeric, oregano, and two tablespoons of sugar. Simmer for a few minutes. (This broth will "active" the masa harina later and add some real goodness to your dough. Your tamales will have a sweet and savory flavor.) 

Next, In a large bowl, start with the melted butter, and add part of masa harina and some broth. Keep adding masa harina and broth until fully mixed. Add the salt, and baking powder to this mixture. Mixing all ingredients until they are well incorporated and your dough is tacky. Make your masa into a rounded mound and cut into 6 even pieces. This will help your tamales to be all the same size. Set bowl aside.

Next, focus on preparing the pineapple filling. Cut pineapple into small chunks. Place in a small saucepan, and add the cinnamon, clove, and sugar. Warm-up on low heat for a few minutes, so sugar is slightly caramelized. 

Finally, you are ready for filling your corn husks. I first strain them in a colander so they are just slightly damp. I place one corn husk on a cutting board. 

Taking one of the masa portions you already divided, place it on one of the corn husks and spread it out with the spatula. 

Add the pineapple mixture to it. (I was slightly generous with the above pic.) 

Next, you are ready for folding and tying your tamale. I like to tie the strings into a bow, so they are easy to untie at the table. I took lots of pictures so that you can follow along. I hope my step-by-step picture series helps! 

1                                                                                             2                                                                                          3

   4                                                                             5                                                                               6

    

Once you finish wrapping your six tamales, place them in a large pot to steam on medium heat for 1 hour. I like to add an extra 15 minutes for good measure. Make sure you check that there is always plenty of water at the bottom of your pot. 

 Once cooked these tamales can be kept in the refrigerator in a covered container for up to a week. Better yet, freeze them if you think you might not eat them in time. 
Serve your tamales hot with hot chocolate and good friends and family!
Happy Days Cooking & Eating! 

~Tarabud