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4 dozen Prep Time: 30 minutes Cook Time: 1 hour 15 minutes Serving Suggestions: Perfect Masa Test: Take a teaspoon of the masa mixture and drop into a glass of water to see if it floats. |
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recipe categories / appetizers / hot-appetizers  Pineapple & Raisin Sweet Tamales Courtesy of H-E-B Ingredients: 1 (8 oz.) pkg. tamale corn husks 1 (16 oz.) pkg. Hill Country Fare Pineapple Chunks, chopped 1 (6 oz.) can H-E-B Frozen Guava or Mango Nectar, prepared 3 1/3 cups Hill Country Fare Corn Masa For Tamales 1 1/4 cups butter, softened 2 teaspoons baking powder 1 cup raisins, dried cranberries or fruit bites Directions: 1. Cover cornhusks in hot water until soft (about 30 minutes to 1 hour). 2. Combine pineapple chunks and frozen fruit in a microwave safe bowl and heat for 2 minutes on High power or until fruit is thawed. Place pineapple and nectar mixture in a food processor or blender bowl and blend for 1 minute or until chunks form a smooth sauce. Add 1/2 cup water to pineapple sauce to make 3 cups total pineapple sauce mixture. 3. Using a large mixing bowl and electric mixer on medium speed, blend corn Masa, butter, baking powder and prepared pineapple sauce and mix until masa batter feels like mash potatoes and has a light and fluffy texture (about 2 minutes). If you have a small electric mixer, divide the masa recipe in half for easier mixing. Set masa mixture aside. 4. Tamale Assembly: Place 2 Tablespoons masa mixture on the smooth side of the softened cornhusk and spread into a 3x3-inch square (on the square base of husk). Place one teaspoon of chopped dried fruit down the center of the masa. Roll the cornhusk lengthwise from right to left. Fold the tamale tail end under and place on tray with folded end on bottom. When 2 dozen tamales are completed, cover and place in refrigerator. When all tamales are made, you can either place them into gallon zipper bags to freeze or you can steam them. 5. Steaming Tamales: Use a vegetable steamer or pasta pot or electric steamer. Fill steamer pot with 2 cups of water or amount recommended by manufacturer. Place tamales, open end up, in steamer basket and arrange so that the steamer basket is full (don’t crowd as tamales will expand). Cover tamales with leftover shucks to retain steam. Bring water in steamer pot to a boil, cover and reduce heat to medium low. Cook tamales for one hour and 15 minutes and check water level often. Cook tamales until masa pulls away from shuck. Serve these tamales hot or warm. |
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