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Sweet Pineapple Tamales (Tamales de Dulce)

  • 30 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


40 to 50 dried corn husks
Hot water
¾ cup firmly packed crushed piloncillo or brown sugar
¼ cup vegetable shortening (at room temperature)
¼ cup butter or margarine (at room temperature)
or substitute ½ cup oil
½ teaspoon vanilla extract
2 cups Masa Harina
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
¾ to 1 cup warm water
cup flaked coconut
cup raisins
2 cups diced fresh pineapple
Boiling water
2 cups crema or sour cream (opt.)
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Nutrition Facts

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Place corn husks in large pot; add very hot water to cover. Top husks with plate and heavy jar to keep submerged. Let stand at least 3 hours or overnight. Drain corn husks; rinse and rub each husk under running water to remove any silk and debris. Drain well; pat dry. Wrap in towel to keep pliable. Combine brown sugar and oil (or shortening and butter) in large mixer bowl. If using shortening, beat until light and fluffy, 5 to 10 minutes. Beat in vanilla extract, cinnamon and nutmeg. Mix in Masa Harina, 1/4 cup at a time; beat until thoroughly blended. Gradually beat in warm water, using just as much as is needed to form dough that just holds together. Stir in coconut and raisins. For each tamale, spread rounded tablespoon dough in center of 1 corn husk to form 3-inch square; top with 4 to 6 pineapple pieces. Make 30 tamales in all. Fold tamales. Line large steamer basket with remaining corn husks. Stack tamales in basket, seam sides down. Cover tamales with kitchen towel. Place steamer basket over 3 to 4 inches boiling water; cover with lid. Adjust heat to maintain gentle boil. Steam tamales about 40 minutes. Remove 1 tamale from center of basket and carefully unwrap; if dough pulls easily away from husk, it is done. If necessary, steam 5 or 10 minutes longer and test again. Serve tamales hot. Top with crema, if desired.

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