Tamales de Piña

Ingredients

• 2.5 cups Corn Masa Flour (Masa harina for tamales, fine texture)
• 0.5 cups Rice Flour (Helps soften the texture)
• 0.5 cup Unsalted Butter (Room temperature, cut into pieces)
• 0.5 cup Vegetable Shortening (Neutral flavor, solid at room temperature)
• 1 cup Granulated Sugar (Adds sweetness)
• 1 cup Pineapple Juice (Prefer unsweetened; can use fresh blended pineapple)
• 1 cup Canned Pineapple Chunks in Syrup (Drained)
• 1 tsp Ground Cinnamon (Warm spice flavor)
• 1 tsp Baking Powder (Provides fluffiness)
• Few drops Yellow Food Coloring (Optional for bright yellow hue)
• 30 pieces Dried Corn Husks (Soaked in hot water for at least 1 hour; enough for 25 tamales)

Instructions

1. Soak Corn Husks

   Place the dried corn husks in a large bowl and cover with hot water. Keep them submerged for at least 1 hour; use a stone or the molcajete lid to hold them down.

   Time: PT1H

2. Prepare Fats

   Cut the butter and vegetable shortening into small pieces and let sit at room temperature until softened.

   Time: PT5M

3. Cream Butter and Shortening

   Using the hand mixer, beat the butter and shortening together on medium speed until the mixture is light, fluffy, and pale in color.

   Time: PT5M

4. Add Sugar

   Add the granulated sugar to the creamed fats and continue beating until fully incorporated and the mixture resembles a smooth frosting.

   Time: PT2M

5. Incorporate Flours

   Gradually add the corn masa flour and rice flour to the bowl, mixing by hand with a spatula until the dry ingredients are just combined.

   Time: PT5M

6. Add Pineapple Liquids

   Slowly pour the pineapple juice into the dough while mixing, then fold in the drained pineapple chunks until evenly distributed.

   Time: PT5M

7. Add Leavening and Spice

   Sprinkle the baking powder and ground cinnamon over the dough and continue mixing until the batter is airy and slightly rises.

   Time: PT2M

8. Test Dough Floatation

   Drop a small spoonful of the dough into a bowl of water. If it floats, the dough has enough aeration and is ready for steaming.

   Time: PT1M

9. Add Color and Extra Pineapple

   Stir in a few drops of yellow food coloring until the desired hue is reached, and fold in any extra pineapple pieces for visual appeal.

   Time: PT1M

10. Assemble Tamales

    Lay two soaked corn husks overlapping on a flat surface. Place 1 tablespoon of dough in the center, add a small piece of pineapple, fold the sides over, then fold the bottom up and tie a small knot (moñito) to seal.

    Time: PT25M

11. Arrange in Steamer

    Place the assembled tamales upright in the steamer pot, adding extra husks around the sides to keep them in place. Cover with a clean cloth and then the lid.

    Time: PT5M

12. Steam Tamales

    Bring the water in the steamer to a rolling boil (100°C) and steam the tamales for 1 hour 15 minutes.

    Time: PT1H15M

    Temperature: 100°C

13. Rest After Steaming

    Turn off the heat and let the tamales sit in the closed steamer for 10 minutes to finish cooking and firm up.

    Time: PT10M

14. Cool and Serve

    Remove the tamales from the steamer, place them on a tray, and let them cool for a few minutes before unwrapping and serving.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

30 g

Fat

4 g

Fiber

2 g