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 pineapple drained
Soak corn husks in large bowl of hot water for 1/2 hour, then separate and continue to soa
k until pliable, up to 1/2 hour more. Tear one or two husks into 1/4-inch strips to use fo
r tying the tamales. Split the large husks in two lengthwise.
Heat the pineapple juice in a medium size microwave safe bowl for 2 minutes on High power.
Combine the hot pineapple juice, masa mix, brown sugar, butter or oil and baking powder i
n a standing electric mixer bowl. Mix the masa on medium speed for 1 minute. Increase the
mixer speed 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 and crushed pineapple; mix for 1
Place the drained corn husks on a tray and spoon 2 tablespoons coconut masa dough into cen
ter of each husk and roll the husk from one side to the other over the filling. Fold the t
amale tail over the seam side of the tamale and tie the tamale shut with the prepared husk
Place prepared tamales upright (folded end down), leaning against one another, in a steame
r basket. If necessary, insert pieces of crumpled foil between tamales to keep them uprigh
t. Add water to the bottom of the steamer pot 1 inch below the bottom of the steamer baske
t. Cover the steamer pot of tamales with a tight fitting lid, heat water over high heat un
til it boils, reduce the heat to medium low and steam tamales 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 tamales steaming hot.