Tamales de Piña
Tamales de Piña is a medium Mexican recipe that serves 8. 150 calories per serving. Recipe by Jauja Cocina Mexicana on YouTube.
Prep: 1 hr 46 min | Cook: 1 hr 15 min | Total: 3 hrs 20 min
Cost: $49.48 total, $6.19 per serving
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
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
Prepare Fats
Cut the butter and vegetable shortening into small pieces and let sit at room temperature until softened.
Time: PT5M
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
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy, Soy (if vegetable shortening contains soy)
Ingredient Substitutions
- Instead of Corn Masa Flour: Corn flour (masa harina)
- Instead of Rice Flour: All-purpose flour (less ideal)
- Instead of Unsalted Butter: Margarine
- Instead of Vegetable Shortening: Coconut oil (solid)
- Instead of Granulated Sugar: Brown sugar
- Instead of Pineapple Juice: Apple juice
- Instead of Canned Pineapple Chunks in Syrup: Fresh pineapple chunks
- Instead of Ground Cinnamon: Ground nutmeg (different flavor)
- Instead of Baking Powder: Baking soda + cream of tartar
- Instead of Yellow Food Coloring: Turmeric powder (natural)
- Instead of Dried Corn Husks: Banana leaves (different flavor)
Equipment Needed
- Mixing Bowl
- Hand Mixer
- Measuring Cups
- Spoon
- Corn Husks
- Steamer Pot with Rack
- Large Pot for Water
- Clean Cloth
- Knife
- Blender (optional)
Critical Steps — Do Not Skip
- Soaking the corn husks for at least 1 hour
- Creaming butter and shortening until fluffy
- Testing dough floatation in water
- Properly folding and tying each tamal
- Steaming for the full 1 hour 15 minutes
Chef Tips from the Video
- For extra aroma, add a splash of rum or vanilla extract to the pineapple juice.
- Toast the pineapple chunks lightly in a dry pan before folding them in for a caramelized flavor.
- If you prefer a richer color, substitute a pinch of turmeric for the yellow food coloring.
Troubleshooting
Tamales are dense and do not puff up.
Make sure the butter and shortening are fully creamed and that fresh baking powder is used. Do not over‑mix after adding the flour.
Tamales split open during steaming.
Do not over‑fill the husks and leave a small gap at the top for expansion. Tie the moñito loosely.
Husks become too dry and crack.
Keep the husks submerged in hot water until just before assembling. If they start to dry, dip them quickly back into warm water.
Storage
Refrigerator: Store cooked tamales in an airtight container for up to 4 days.
Freezer: Freeze uncooked assembled tamales (still in husks) for up to 3 months; steam directly from frozen.
Room temperature: Do not keep cooked tamales at room temperature for more than 2 hours.
Make-Ahead Tips
- The dough can be prepared up to 24 hours ahead and kept refrigerated, covered.
- Assembled uncooked tamales freeze well; steam them directly from frozen for an extra 10‑15 minutes.
Frequently Asked Questions
What is the cultural significance and history of sweet pineapple tamales (tamales dulces de piña) in Mexican cuisine?
Sweet pineapple tamales are a regional specialty often enjoyed during festivals and holidays in central Mexico. They blend the traditional corn‑based tamale with tropical pineapple, reflecting the influence of the Caribbean trade routes that introduced the fruit to Mexican kitchens.
What are the traditional regional variations of pineapple tamales in Mexico?
In the state of Veracruz, pineapple tamales are sometimes flavored with orange zest, while in Oaxaca they may include a hint of cinnamon and chocolate. Some coastal regions add a touch of rum, whereas inland areas keep the recipe simple with just pineapple and cinnamon.
How are sweet pineapple tamales traditionally served in Mexico, and with what accompaniments?
They are typically served warm, unwrapped from the husk, and drizzled with a spoonful of the pineapple syrup from the can. They pair well with a cup of hot café de olla or a glass of fresh horchata.
On what occasions or celebrations are sweet pineapple tamales typically enjoyed in Mexican culture?
Pineapple tamales are popular during Día de los Muertos, Christmas, and local patron saint festivals. Their bright color and sweet flavor make them a festive treat for family gatherings and community fairs.
What makes pineapple tamales special or unique within the broader Mexican tamale tradition?
The addition of pineapple juice and chunks gives the dough a natural sweetness and subtle acidity, setting it apart from savory tamales. The combination of corn masa with rice flour also creates a lighter, more tender crumb.
How has the recipe for sweet pineapple tamales evolved over time in Mexican cuisine?
Originally, sweet tamales used honey or piloncillo for sweetness. Over the 20th century, canned pineapple became widely available, leading to the modern version that emphasizes fresh pineapple flavor and a bright yellow hue from food coloring or turmeric.
What are the most common mistakes to avoid when making sweet pineapple tamales (tamales dulces de piña)?
Common errors include under‑creaming the butter and shortening, using stale baking powder, over‑filling the husks, and steaming for too short a time. Each of these can result in dense, dry, or split tamales.
Why does this sweet pineapple tamale recipe use both butter and vegetable shortening instead of just one fat?
Butter provides rich flavor while shortening contributes a stable, flaky texture that helps the tamales stay tender after steaming. The blend balances taste and structure, especially important for a sweet, airy dough.
Can I make sweet pineapple tamales ahead of time and how should I store them?
Yes. The dough can be refrigerated for up to 24 hours before assembling. Assembled uncooked tamales freeze well in their husks; steam them directly from frozen, adding an extra 10‑15 minutes to the cooking time.
What does the YouTube channel Jauja Cocina Mexicana specialize in?
The YouTube channel Jauja Cocina Mexicana specializes in authentic Mexican home cooking, focusing on traditional recipes, regional specialties, and step‑by‑step tutorials that make classic dishes accessible to home cooks worldwide.
Last updated: August 24, 2026
