Pineapple Tamales

Pineapple Tamales
This recipe takes traditional Mexican Masa tamales and adds a sweet touch using Mexican cinnamon, pineapple, sugar, pecans, and raisins!
Recipe type: Appetizer, Snack
Cuisine: Mexican
  • corn husks 20 to 25
  • corn tortilla flour (“masa harina de maiz”) 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
  1. 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.
  2. 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.
  3. Using an electric mixer on high speed, whip the pork lard and shortening until a fluffy consistency is achieved.
  4. Lower the speed to medium and add the corn tortilla flour slowly until it is completely incorporated into the lard.
  5. Slowly add 5 to 6 cups of the cinnamon water until the dough resembles peanut butter.
  6. Mix in the rest of the ingredients with an IMUSA SPATULA.
  7. Remove the corn husks from the water.
  8. Assemble the tamales by placing 1⁄3 cup of dough into the middle of each corn husk without spreading it.
  9. 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.
  10. 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.
  11. 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.

Cheesy Sun-Dried Tomato Tamales

Cheesy Sun-Dried Tomato Tamales
This recipes takes traditional Mexican tamales to a whole new level using sun-dried tomatoes, green chiles, and sharp white cheddar cheese!
Recipe type: Snack, Side Dish
Cuisine: Mexican
  • dried corn husks, & Corn husk strips (for tying) 25 to 35
  • Sticks butter 2
  • chicken stock 5 cups
  • sun-dried tomato paste 1½ cups
  • Cans of diced green chiles 3 (3.25 ounce)
  • maseca corn flour 4 cups
  • white sharp cheddar cheese 24 ounces
  1. Fill a large bowl with warm water and soak corn husks until softened, about 30 minutes.
  2. In a large pot melt butter under medium heat.
  3. Once melted turn off heat and mix in chicken stock, sun-dried tomato paste, and green chiles. Set aside.
  4. In an extra large bowl add the Maseca corn flour and using a wooden spoon, slowly mix chicken stock mixture into the flour. Fold in grated cheese until completely combined.
  5. Assemble the tamales by using a rubber spatula to spread 1⁄2 cup to 1 cup of dough mixture onto the center of the corn husk.
  6. Gently fold one side of the corn husk to the other end (like a cigar) and tie a knot at the larger end with a thin strip of corn husk. Fold over the other side of the tamale, which will be the bottom end when placed in the tamalera.
  7. Fill an IMUSA TAMALE STEAMER with water just below the fill line and place the steam tray on the rack.
  8. Carefully place each tamale standing up on the stream tray and bring water to simmer. Steam with the lid on for 90 minutes. Remove each tamale with tongs and let rest for a few minutes before serving it.
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