This recipe takes traditional Mexican Masa tamales and adds a sweet touch using Mexican cinnamon, pineapple, sugar, pecans, and raisins!
Author: IMUSA Chef Team
Recipe type: Appetizer, Snack
- corn husks 20 to 25
- corn tortilla flour (“masa harina de maizÂ”) 1 pound
- pork lard or butter 3 ounces
- shortening 3 ounces
- water 8 cups
- Mexican cinnamon sticks 3
- Ounces pineapple 13 ounces
- sugar ¾ cup
- brown sugar ½ cup
- pecans ½ cup
- raisins ½ cup
- Place corn husks in an IMUSA STOCK POT and cover with water. Place a plate on top of the husks so they sink to the bottom of the pot.
- In another stock pot on high heat add the 8 cups of water along with the cinnamon sticks for 15 to 20 minutes or until the water has been thoroughly infused with the cinnamon flavor.
- Using an electric mixer on high speed, whip the pork lard and shortening until a fluffy consistency is achieved.
- Lower the speed to medium and add the corn tortilla flour slowly until it is completely incorporated into the lard.
- Slowly add 5 to 6 cups of the cinnamon water until the dough resembles peanut butter.
- Mix in the rest of the ingredients with an IMUSA SPATULA.
- Remove the corn husks from the water.
- Assemble the tamales by placing 1?3 cup of dough into the middle of each corn husk without spreading it.
- Fold one side of the corn husk covering the filling then fold the other side. Fold up the pointed end across. Lay each tamale fold-side down. There should be an open end in each tamale where the husk had previously connected to the cob.
- Once the tamales are folded, fill the IMUSA TAMALE STEAMER with water just below the fill line and place the steam tray on the rack.
- Carefully place each tamale open end up on the steam tray and bring the water to a simmer. Place the lid on the steamer and steam for 30 to 40 minutes on high heat. Allow the tamales to cool for 15 minutes before serving or they will stick to the husks.