Sweet Tamales with Pineapple and Coconut recipe
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Ingredients
- 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
Nutrition Info
- 151.1 caloriescarbohydrate: 21.9 gcholesterol: 13.6 mgfat: 7.3 gfiber: 1.8 gprotein: 1.3 gsaturatedFat: 4.7 gservingSize: -sodium: 114.8 mgsugar: 11.4 gtransFat: : -unsaturatedFat: : -
Directions Sweet Tamales with Pineapple and Coconut
Directions
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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.