📝 About This Recipe
A beloved treasure of Mexican street food and family celebrations, these sweet tamales are a vibrant celebration of tropical flavors. Crafted with fluffy, butter-infused masa and studded with juicy chunks of caramelized pineapple and golden raisins, they offer a delicate balance of sweetness and warmth. These golden gems are traditionally served during 'Las Posadas' or as a comforting breakfast treat, embodying the soul of Mexican confectionery.
🥗 Ingredients
The Wrappers
- 25-30 pieces Dried corn husks (hojas de maíz) (large, soaked in hot water until pliable)
The Masa Base
- 4 cups Masa Harina (corn flour for tamales) (Nixtamalized corn flour)
- 1 cup Unsalted butter (softened at room temperature)
- 1/2 cup Vegetable shortening or lard (for extra fluffiness)
- 1.5 tablespoons Baking powder
- 1/2 teaspoon Salt (to balance the sugar)
- 1 cup Granulated sugar (adjust to taste)
- 2.5 cups Pineapple juice (warm, reserved from the canned pineapple or fresh)
The Filling and Flavorings
- 20 ounces Crushed or finely diced pineapple (drained well)
- 1/2 cup Golden raisins (optional but recommended)
- 1 teaspoon Ground cinnamon
- 2-3 drops Yellow food coloring (optional, for traditional vibrant color)
- 1 tablespoon Vanilla extract (pure Mexican vanilla is best)
👨🍳 Instructions
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1
Place the dried corn husks in a large pot or sink filled with hot water. Weighted them down with a heavy plate to ensure they stay submerged for at least 30-45 minutes until they are soft and flexible.
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2
In a large mixing bowl or the bowl of a stand mixer, beat the softened butter and vegetable shortening on medium-high speed for about 5 minutes until it becomes incredibly light and airy.
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3
In a separate bowl, whisk together the masa harina, baking powder, sugar, cinnamon, and salt until well combined.
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4
Gradually add the dry masa mixture to the whipped fats, alternating with the warm pineapple juice. Mix on low speed until a soft dough forms.
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5
Add the vanilla extract and food coloring (if using). Continue to beat the masa for another 5-8 minutes. The masa is ready when a small ball of it floats in a glass of cold water (the 'float test').
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6
Gently fold in the drained pineapple chunks and golden raisins using a spatula until evenly distributed throughout the dough.
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7
Drain the corn husks and pat them dry with a kitchen towel. Lay a husk flat on your work surface with the tapered end pointing away from you.
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8
Spread about 3 tablespoons of the masa mixture onto the center of the husk, leaving a border at the sides and the bottom.
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9
Fold one side of the husk over the masa, then the other side. Fold the narrow bottom end upward to close the tamal, leaving the top open.
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10
Prepare a steamer pot by filling the bottom with water (ensure the water doesn't touch the steamer rack). Place a few extra corn husks on the bottom of the rack.
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11
Stand the tamales upright in the steamer with the open ends facing up. Pack them tightly enough so they stay upright, but leave enough room for steam to circulate.
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12
Cover the tamales with a layer of leftover husks and a damp kitchen towel, then place the lid on the pot. Bring to a boil, then reduce to a simmer.
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13
Steam for 60 to 75 minutes. Check the water level occasionally and add more boiling water if necessary to prevent the pot from drying out.
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14
The tamales are done when the husk peels away easily from the masa. Remove from heat and let them rest, covered, for 15-20 minutes to firm up before serving.
💡 Chef's Tips
For the fluffiest tamales, never skip the 'float test'—if the dough sinks, keep beating it to incorporate more air. If using fresh pineapple, sauté the chunks with a little sugar first to remove excess moisture and intensify the flavor. Always soak more husks than you think you need, as some will inevitably be torn or too small. Leftover tamales freeze beautifully; just wrap them tightly in plastic wrap and foil, then steam them again to reheat. If the masa feels too dry, add more pineapple juice one tablespoon at a time until it reaches a spreadable peanut butter consistency.
🍽️ Serving Suggestions
Serve warm with a cup of thick Champurrado or Mexican Hot Chocolate. Drizzle with a little sweetened condensed milk for an extra decadent dessert experience. Pair with a side of fresh crema Mexicana to balance the sweetness with a hint of tang. Enjoy as a 'desayuno' (breakfast) alongside a glass of fresh orange juice or cold milk. Top with toasted shredded coconut for an extra layer of tropical texture.