Pineapple-Coconut Tamales
Ingredients
- 30 - 40 units husks wide enough to accommodate masa dough and filling, plus more husks, just in case of need.
- very hot water
- For the Masa dough:
- 2 cups (4 sticks) of unsalted butter softened
- 1 - 1 1/2 cups granulated sugar
- 4 cups Masa Harina
- 1 tbsp baking powder
- 1/2 cup sweetened coconut flakes
- 1 tsp coconut extract
- 1 12oz. can evaporated milk
- 1/2 cup water
- For the Filling:
- 1 cup canned crushed pineapple
- 1/2 cup of the canned pineapple juice or syrup
- 1 cup sweetened coconut flakes
- 1 tsp coconut extract
- 1/2 cup granulated sugar
Instructions
- For the corn husks: remove any corn silks from the husks. Soak them in the hot water for at least 30 minutes, until soft and pliable. Once ready to make the tamales, shake off excess water and pat the husks dry with paper kitchen towels.
- For the Masa dough: In a large bowl cream the butter with the sugar and gradually add the masa harina, baking powder, coconut flakes, coconut extract, evaporated milk and water until fully blended.
- For the Filling: Mix all the filling ingredients in a small pot and simmer over low to medium heat until the juice/syrup has evaporated, stirring often. Cool down before assembling the tamales.
- To assemble the tamales: Spread a large or heaping spoonful of the masa dough on the husk, then spoon pineapple-coconut filling and fold the tamales snugly, not tightly. Place them upright, husk open side facing up, in a stove top-steamer pot, with simmering water at the bottom, making sure the water doesn't reach the tamales. Steam for 1 hour 15 minutes - 1 hour 30 minutes. Count the time from the moment you place the last tamal in the pot. Add more water if necessary being very careful not to pour it on top of the tamales.
Notes
See Pork Adobado Tamales recipe for pressure cooking method if you don't own a stove top-steamer. Same pressure cooker time applies to Pineapple-Coconut Tamales also.