8 c. Hill Country Fare Apple or Pineapple juice
1 1/4 c. canola oil
2 tsp. baking powder
2 c. H-E-B Golden Raisins
2 c. Hill Country Fare Pecan Pieces
1 bag (16 oz.) H-E-B Frozen Pineapple Chunks, chopped
2 tsp. ground cinnamon
Masa: Bring the juice to a boil in a large soup pot and remove from he
Using a large 4-quart mixing bowl and electric mixer on Medium speed,
combine the corn masa, canola oil, baking powder, heated juice, raisin
s, pecan pieces, pineapple chunks, and cinnamon and mix until masa bat
ter feels like mash potatoes. If you have a small electric mixer, divi
de the masa recipe in half for easier mixing.
Tamale Assembly: Soak corn husks in hot water until soft; about 30 min
utes to 1 hour.
The dessert tamales have all of the filling in the masa mixture. These
should be made small with 2 Tbsp. of dessert masa per tamale. Roll th
e cornhusk lengthwise from right to left. Fold the tamale tail end und
er and place on tray with folded end on bottom.
When 2 dozen tamales are completed, cover and place in refrigerator. W
hen all tamales are made, you can either place them into gallon zipper
bags to freeze or you can steam them.
Steaming Tamales: Use a vegetable steamer pot or electric steamer. Fil
l steamer pot with 2 cups of water or amount recommended by manufactur
er. 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 ste
amer pot to a boil, cover and reduce heat to Medium Low. Cook tamales
for 60 minutes or until masa pulls away from shuck and is cooked.