Pineapple Tamales 🍍 Step by Step with Maseca

Name: Pineapple Tamales 🍍 Step by Step with Maseca
Total time: 7200 s
Yield: 35 tamales
Ingredients: 2 1/4 pounds Maseca for tamales; About 9 ounces corn husks for tamales; 3 cups pineapple juice (I used Jumex); 1 pound lard; 1 cup sugar; 1 teaspoon cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; as needed Yellow food coloring,; 2 cups canned pineapple; 1/2 cup pineapple syrup

Esther Soto @cook_6501622

jalisco

This is the third time I've made these tamales, and this version is my favorite. They turned out perfect in flavor, texture, and color. I'll explain in detail how I prepared them so you can make them perfectly too.

Esther Soto @cook_6501622

Saved

Ingredients

2 hours

35 tamales

2 1/4 poundsMaseca for tamales
About 9 ounces corn husks for tamales
3 cupspineapple juice (I used Jumex)
1 poundlard
1 cupsugar
1 teaspooncinnamon
1 teaspoonbaking powder
1 teaspoonbaking soda
as neededYellow food coloring,
2 cupscanned pineapple
1/2 cuppineapple syrup

Saved

Steps

2 hours

1

Wash the corn husks and soak them in plenty of water.
Place the lard in a large bowl and beat with a mixer for 3 minutes until it becomes white and fluffy like whipped cream. If doing it by hand, it will take about 10 to 15 minutes.
2

Then add the Maseca, cinnamon, sugar, baking powder, baking soda, juice, and syrup, and mix. Now, knead with your hands for about 15 to 20 minutes. Add the food coloring drop by drop until you achieve the desired color. Add the finely chopped pineapple and mix for another 5 minutes.
3

Drain the husks, add about 1 heaping tablespoon of the mixture, or 2, leaving a slight space at the edges because it will expand. Do this until the mixture is finished. Arrange them standing up in a steamer, use the rack, and add water, making sure it doesn't exceed the rack. Cover with aluminum foil and the steamer lid, and leave for 1 1/2 hours. After 1 hour, add 2 cups of hot water.
After 1 1/2 hours, turn off the heat.
4

Test by unwrapping 1 tamale. If it easily separates from the husk, it's ready. You'll love them as much as I do. I made 35 medium tamales.