18 dried Azteca corn husks (3 oz.Or 1/2 package)
2 1/2 cups Hill Country Fare canned pineapple juice
2 cups Hill Country Fare corn masa mix
1/2 cup H-E-B brown sugar
1/3 cup Softened H-E-B Butter or hill country fare canola oil
1/2 teaspoon Hill Country Fare baking powder
1 teaspoon H-E-B the baker's® scoop'
1 cup Hill Country Fare unsweetened shredded coconut
1/2 cup Each: hill country fare raisins, pecan pieces & crushed pineap
Soak corn husks in large bowl of hot water for 1/2 hour, then separate
and continue to soak until pliable, up to 1/2 hour more. Tear one or
two husks into 1/4-inch strips to use for tying the tamales. Split the
large husks in two lengthwise.
Heat the pineapple juice in a medium size microwave safe bowl for 2 mi
nutes on High power. Combine the hot pineapple juice, masa mix, brown
sugar, butter or oil and baking powder in a standing electric mixer bo
wl. Mix the masa on medium speed for 1 minute. Increase the mixer spee
d to high and mix the masa for 2 more minutes. Reduce the mixer speed
to low and add the vanilla, shredded coconut, raisins, pecan pieces an
d crushed pineapple; mix for 1 more minute.
Place the drained corn husks on a tray and spoon 2 tablespoons coconut
masa dough into center of each husk and roll the husk from one side t
o the other over the filling. Fold the tamale tail over the seam side
of the tamale and tie the tamale shut with the prepared husk strips.
Place prepared tamales upright (folded end down), leaning against one
another, in a steamer basket. If necessary, insert pieces of crumpled
foil between tamales to keep them upright. Add water to the bottom of
the steamer pot 1 inch below the bottom of the steamer basket. Cover t
he steamer pot of tamales with a tight fitting lid, heat water over hi
gh heat until it boils, reduce the heat to medium low and steam tamale
s 1 1/2 hours) until dough is firm to touch and separates easily from
husk. Add more water to steamer pot as necessary. Serve dessert tamale
s steaming hot.