Place the masa in a bowl where you can knead it, along with a little water and baking powder. Knead well until the ingredients are incorporated.

I used margarine for extra softness in the tamale, brown sugar, and chopped pineapple.

This part involves mixing the baking powder and water well.

In another bowl, mix the shortening, butter, and sugar until you have a smooth and soft mixture.

Once the masa is kneaded, add the previous mixture and knead to incorporate. Then add the pineapple and mix.

Soak the tamale husks in water to soften them and prevent tearing. Place a tablespoon of the mixed masa on each husk, or as desired.

Fold to create the tamale and add to your steamer with hot water.

Arrange all the tamales, place a bag on top, and cover. Let them cook for 2 to 3 hours or until they are firm and cooked through.