Pineapple & Raisin Sweet Tamales
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 1/3 tsp. butter, softened
2 teaspoons baking powder
1 cup raisins, dried cranberries or fruit bites
Cover cornhusks in hot water until soft (about 30 minutes to 1 hour).
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 proce
ssor or blender bowl and blend for 1 minute or until chunks form a smooth sauce. Add 1/2 c
up water to pineapple sauce to make 3 cups total pineapple sauce mixture.
Using a large mixing bowl and electric mixer on medium speed, blend corn Masa, butter, bak
ing 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.
Tamale Assembly: Place 2 Tablespoons masa mixture on the smooth side of the softened cornh
usk 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 t
o 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.
Steaming Tamales: Use a vegetable steamer or pasta pot or electric steamer. Fill steamer p
ot 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 p
ot to a boil, cover and reduce heat to medium low. Cook tamales for one hour and 15 minute
s and check water level often. Cook tamales until masa pulls away from shuck. Serve these
tamales hot or warm.