Pineapple Pecan And Coconut Rum Tamales Recipes

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SWEET PINEAPPLE TAMALES



Sweet Pineapple Tamales image

This is an authentic sweet tamale recipe (tamales dulces de pina) with canned pineapple, butter, and shortening in the masa dough. They taste delicious and will melt in your mouth.

Provided by gem

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h50m

Yield 30

Number Of Ingredients 8

corn husks
2 pounds fresh corn masa dough
½ teaspoon baking soda
2 tablespoons warm water, or as needed
1 cup unsalted butter, at room temperature
1 cup vegetable shortening, at room temperature
1 cup white sugar
1 (20 ounce) can pineapple, drained and finely chopped

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.

Nutrition Facts : Calories 199.4 calories, Carbohydrate 19.7 g, Cholesterol 16.3 mg, Fat 13.5 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 5.6 g, Sodium 59.2 mg, Sugar 9.4 g

SWEET TAMALES WITH PINEAPPLE AND COCONUT



Sweet Tamales with Pineapple and Coconut image

For these sweet Mexican tamales, pineapple is cooked with sugar and water so that it becomes extra soft and sweet. It tastes great in combination with coconut and raisins. The masa dough is mixed with butter instead of lard. [Recipe originally submitted to Allrecipes.com.mx]

Provided by EvaR

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h35m

Yield 36

Number Of Ingredients 9

corn husks
2 pounds chopped fresh pineapple
1 ½ cups water
1 ¼ cups white sugar
2 pounds fresh corn masa dough
1 cup unsalted butter
2 tablespoons baking powder
1 cup grated coconut
⅔ cup raisins

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.

Nutrition Facts : Calories 151.1 calories, Carbohydrate 21.9 g, Cholesterol 13.6 mg, Fat 7.3 g, Fiber 1.8 g, Protein 1.3 g, SaturatedFat 4.7 g, Sodium 114.8 mg, Sugar 11.4 g

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