Pineapple Tamales Sonora Style

Name: Pineapple Tamales Sonora Style
Total time: 6300 s
Yield: 20 tamales
Ingredients: 4.4 lbs coarsely ground corn masa; 2 1/4 cups sugar; 1 cup vegetable shortening (about 250 grams); 1 cup unsalted butter (about 250 grams); 3 teaspoons vanilla extract; 2 teaspoons baking powder; 1 pinch salt; 1/2 teaspoon ground cinnamon; 1 can chopped pineapple; pineapple flavoring to taste; as needed corn husks

VÍCTOR ARRIOLA 🇲🇽 @victorarriola

Hermosillo Sonora

Pineapple Tamales Sonora Style

VÍCTOR ARRIOLA 🇲🇽 @victorarriola

Saved

Ingredients

1 hour 45 minutes

20 tamales

4.4 lbscoarsely ground corn masa
2 1/4 cupssugar
1 cupvegetable shortening (about 250 grams)
1 cupunsalted butter (about 250 grams)
3 teaspoonsvanilla extract
2 teaspoonsbaking powder
1 pinchsalt
1/2 teaspoonground cinnamon
1 canchopped pineapple
pineapple flavoring to taste
as neededcorn husks

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Steps

1 hour 45 minutes

1

Mix the butter and vegetable shortening until they are combined like meringue.
2

Mix the masa with the butter and vegetable shortening until well integrated, about 20 minutes.
3

Blend 1/2 cup of chopped pineapple with 1/3 cup of syrup juice, then strain.
4

Add the chopped pineapple and blended pineapple extract, then knead.
5
6

Add the sugar and continue mixing.
7

Once the dough has a uniform consistency and is not too thick, let it rest covered with plastic wrap.
8

Place corn husks at the bottom, arrange the tamales, and cover again with husks. Steam over medium heat for about 1 hour and 20 minutes.