We look forward to cooking tamales every year in our home. It’s a family tradition to gather around the table with all the prepared ingredients and assemble tamales. Everyone in our family participates in the tamale assembly, also known as a Tamalada. Whether you are relative or neighbor just stopping by, you become a part of our family when we make tamales in our home. It’s a way for us to check in with each other, talk about family memories during the year, act silly and make new memories. Our most popular family tamales are the Mexican Chicken-Pasilla Tamales, but our favorite dessert tamales are the sweet tamales made with crushed pineapples and sugar. The sweet pineapple tamales also known as “Tamales de dulce” are also my husband’s favorite! You have to get your tamales as soon as they are done when we cook them. Otherwise, they will be all gone. Sweet Pineapple Tamales Recipe Ingredients:
- 2 package corn husks
- 5 lbs of prepared masa
- 3 cans of crushed pineapples with pineapple juice
- 2 cup of raisins
- 2 cups white sugar
- Remove debris from corn husks and soak in hot water for 1 hour.
- Mix 2 cans crushed pineapples, 1 1/2 can pineapple juice, 1 cup sugar, prepared masa by hand. Make sure to taste the dough periodically as you mix the dough by hand. You may need to add additional sugar to taste, as the sugar will lose some of the sweetness during steaming.
- To assemble tamales: Drain cornhusks, remove any red corn silk, and stack. Lay 1 cornhusk flat, smooth side up. Place about 2-3 tablespoons of masa mixture on the bottom half of the cornhusk and smooth with the back of a large soup spoon. Add 3-5 raisins in the middle.
- Locate the long side with a 2 inch space with no masa. Fold that over, slightly overlapping the other side so the edges of the dough meet. Wrap the extra husk around the back. Then fold the broad end over the top and then the longer narrow end over the broad end.
- Create strips of husk by cutting or tearing 1/4 inch lengths off of some of the smaller or unusable husks. Use these to tie across the middle of the tamales to hold the flaps down.
- Set tamales upright in a steamer. You can buy large steamers made just for this purpose. You may have something else you can use to create the same effect. The key is to have a small amount of boiling water on the bottom of the pot and a colander or mesh of some sort to keep the tamales away from the water.
- Let Simmer for about 60-90 minutes.
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