Mexican Tamale Recipes
Pineapple Tamale Recipe
6 cups prepared masa or masa
harina masa without salt
1 1/2 cups crushed pineapple and juice
2 cups sugar or to taste
24 maraschino cherries
30-40 dried corn husks, cleaned of debris and soaked in warm water until pliable (about 20 minutes)
Mix sugar, and pineapple into masa by hand. It's messy but efficient. Taste dough for sweetness. Add more sugar if necessary. The masa will lose some sweetness during the cooking process.
Scoop about 2 tablespoons masa and place in center on the smooth side of 1 corn husk. Press 1 maraschino cherry into center of masa. Fold sides and bottom in. Tie with a strip of corn husk or string, if you like, or just leave folded. Repeat with remaining corn husks and filling.
Cook tamales in a tamale steamer or in a conventional steamer. Line tray or basket with corn husks; place tamales on top. The tamales should not come in contact with the water. To prevent steamer from drying out, put a coin in the bottom of the steamer. You will hear it clinking as long as there is boiling water in the steamer. Steam tamales about 1 hour. They are done when masa no longer sticks to the corn husks when tamales are unrolled.
Yield: 1-2 dozen tamales
Prep Time: 1-2 hours
Cook Time: 1 hour