Pineapple Tamales

Name: Pineapple Tamales
Prep time: 15M
Total time: 165M
Yield: 20 Servings
Cuisine: Mexican
Ingredients: 35 GOYA® Corn Husks; 4 cups GOYA® Crushed Pineapple, plus more serving; 2 cups sugar, divided; 1/3 cup Pineapple Juice; 1/2 tsp. Ground Cinnamon; 1 1/2 cups unsalted butter, room temperature; 6 cups Masarica; 1 can Coconut Milk; 1/2 cup water; 2 tbsp. baking powder; 1 tsp. Sea Salt; 1 bottle Dulce de Leche

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Sweeten your celebration with these fabulous and irresistible Pineapple Tamales, a classic Mexican-style dessert perfect for the holidays. Soft, fluffy, and full of tropical flavor, they are easily prepared with convenient GOYA® products: GOYA® <a href="https://www.goya.com/en/products/pineapple-juice-carton/">Pineapple Juice</a>, GOYA® <a href="https://www.goya.com/en/products/masarica/">Masarica – Corn Flour</a>, the rich and silky taste of GOYA® <a href="https://www.goya.com/en/products/coconut-milk-goya/">Coconut Milk</a>, and the aromatic touch of GOYA® <a href="https://www.goya.com/en/products/ground-cinnamon/">Ground Cinnamon</a>. These tamales, filled with crushed pineapple, are steamed until perfectly tender. A special tip? You can make them ahead of time, freeze them, and reheat them a few minutes before serving. For a spectacular end to your celebration, serve them with coconut atole. A delicious treat that’s a must-have on your holiday table!

Total Time

165m

Prep Time:15m

Cook Time:150m

Yields:20 Servings

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Ingredients

GOYA® Corn Husks

4 cups

GOYA® Crushed Pineapple, plus more serving

2 cups

sugar, divided

1/3 cup

GOYA® Pineapple Juice

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1/2 tsp.

GOYA® Ground Cinnamon

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1 1/2 cups

unsalted butter, room temperature

6 cups

GOYA® Masarica, (also known as masa harina or corn flour)

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1 can
(13.5 oz.)

GOYA® Coconut Milk

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1/2 cup

water

2 tbsp.

baking powder

1 tsp.

GOYA® Sea Salt

1 bottle
(14 oz.)

GOYA® Dulce de Leche, or 1 can (14-oz.) can <a href="https://www.goya.com/en/products/goya-sweetened-condensed-milk/" aria-label="View recipe title 17" alt="https://www.goya.com/en/products/goya-sweetened-condensed-milk/" tabindex="0">GOYA® Sweetened Condensed Milk</a>, for serving

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Directions

Kitchen View

Step 1

Prepare the cornhusks: Fill large pot with water; bring to boil over medium-high heat. Remove pot from heat. Add corn husks; weigh down with heat-proof plate to keep submerged. Soak until husks are pliable, at least 30 minutes, or up to 2 hours; strain. Set aside 20 large husks (at least 6-inches across on the wider side and 6-inches long). If necessary, overlap smaller husks to achieve larger length and width.

Step 2

Prepare the dough: In a medium saucepan over medium heat, combine the crushed pineapple, 1 cup of sugar, pineapple juice, and cinnamon. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the mixture thickens slightly, about 10-15 minutes.

Step 3

In bowl of standing mixer using a paddle attachment, beat butter and remaining sugar together on medium speed until light and fluffy, about 5 minutes. Add Masarica, coconut milk, water, baking powder, salt and pineapple mixture and beat on medium speed until dough is light and fluffy, about 10 to 15 minutes. (To test texture of dough, drop 1/2 tsp. into small bowl filled with cold water. If dough floats, it is ready. If not, continue beating on high speed 1 minute more.)

Step 4

Assemble tamales: Lay reserved cornhusk horizontally on work surface with wide end to your right and tapered end to your left. Scoop about 1/2 cup dough onto center of wide end of husk. Bring the two long sides together to enclose the filling. Fold the bottom (narrow) end of the husk up over the seam to close the base, leaving the top open. Secure the folded bottom in place with cooking twine or a thin strip of leftover corn husk. Place the tamale upright in a steamer basket with the open end facing up. Repeat with the remaining husks, dough, and filling to make 20 tamales.

Step 5

Steam tamales: Add 1-inch water to steamer pot. Bring to boil over medium-high heat. Add steamer basket filled with tamales to steamer (making sure bottom of steamer does not touch water). Cover tamales with leftover cornhusk. Reduce heat to low and steam, covered, until tamales are thoroughly cooked (husk easily peels away from dough), about 1 hour 30 minutes. Remove basket from steamer; let tamales sit until firm, about 5 minutes. Unwrap tamales and top with dulce de leche or sweetened condensed milk and additional crushed pineapple.

Freeze and Bake Tamales for Perfect Results

To store tamales, allow them to cool, then wrap each individually in foil and freeze for up to 6 months. To reheat, place the frozen, foil-wrapped tamales in a 350°F oven and bake for about 25 minutes, or until heated through.

Products in this Recipe

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Pineapple Juice

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Ground Cinnamon

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Masarica

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Coconut Milk

Sea Salt

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Dulce de Leche

Freeze and Bake Tamales for Perfect Results

To store tamales, allow them to cool, then wrap each individually in foil and freeze for up to 6 months. To reheat, place the frozen, foil-wrapped tamales in a 350°F oven and bake for about 25 minutes, or until heated through.