Pineapple Tamales Recipe | How To Make Tamales de Piña | Simply Mama Cooks

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

coconut milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories and whole milk is more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and margarine is often cheaper.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose is more economical.

Soak corn husks in hot water for around 2 hours, placing a heavy lid on top to keep them submerged.

In a small saucepan, add 2 cups of pineapple juice and 1 cinnamon stick, bring to a simmer and steep for 10 minutes.

In a large bowl, mix 3 cups of instant corn flour and 1/2 cup of corn starch to break up lumps.

Add 1 teaspoon of salt and 1 teaspoon of baking powder to the dry ingredients and mix well.

Add 1 and 1/2 cups of sugar, mixing until combined.

Incorporate 3 sticks of softened unsalted butter into the mixture until crumbly.

Add 1 20-ounce can of crushed pineapple and 2 teaspoons of vanilla extract, mixing vigorously.

Gradually add 1 and 3/4 cups of the steeped pineapple juice to the dough, mixing until fluffy and combined.

Cover the dough and let it sit for 30 minutes to allow the liquid to soak in.

Spread 3 to 4 tablespoons of dough on the smooth side of each corn husk, leaving about 1 and 1/2 inches at the top.

Fold the husk under and set the tamale on a baking sheet, repeating until all dough is used.

In a 16-quart pot, add 2 and 1/2 liters of water and insert a steamer basket.

Stack the tamales in a teepee pattern and cover with leftover corn husks and a rag, then cover with a lid.

Bring the pot to a boil, then lower to medium-high heat and cook for 1 hour or until a toothpick comes out clean from the corn husk.

Remove tamales from the pot and let them sit for about 20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens