Tamales de Piña (Pineapple Tamales)
- Source
- Cookbook clipping
- Serves
- 18 tamales
- Cuisine
- Mexican
Sweet fruit tamales are a breakfast treat as well as a dessert.
Ingredients
- Corn husks or foil wrapping for 18 tamales
- 1 (8-3/4-oz.) can crushed pineapple in unsweetened pineapple juice
- Water
- Masa para Tamales, prepared with warmed reserved pineapple juice and water
- 1/2 cup packed dark brown sugar
- 1 cup diced candied pineapple, cut in small pieces
Steps
- Prepare foil wrapping or soak corn husks 1 hour in hot water. Soak a few additional husks to cover tamales. Rinse and pat dry with paper towels.
- Drain pineapple thoroughly, reserving juice. Add water to juice to make 1-1/4 cups. Prepare Masa para Tamales, using warm juice mixture as liquid.
- When dough floats in water, beat in brown sugar, then drained pineapple.
- Hold each corn husk with point toward you. Place a rounded tablespoonful of dough at large end of husk. Spread with fingers. Add several pieces of candied pineapple and top with another tablespoon dough; spread to cover filling.
- Fold sides of husk over tamale. Fold pointed end of corn husk under with seam on outside.
- Stand tamales on folded ends on a rack over water in a large pot. Cover with additional husks or foil. Bring water to a boil; reduce heat. Cover and steam 1 hour or until dough pulls away easily from husk. Makes 18 tamales.