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 heat.
Using a large 4-quart mixing bowl and electric mixer on Medium speed, combine the corn mas
a, canola oil, baking powder, heated juice, raisins, pecan pieces, pineapple chunks, and c
innamon and mix until masa batter feels like mash potatoes. If you have a small electric m
ixer, divide the masa recipe in half for easier mixing.
Tamale Assembly: Soak corn husks in hot water until soft; about 30 minutes to 1 hour.
The dessert tamales have all of the filling in the masa mixture. These should be made smal
l with 2 Tbsp. of dessert masa per tamale. 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.
Steaming Tamales: Use a vegetable steamer pot or electric steamer. Fill steamer pot with 2
cups of water or amount recommended by manufacturer. Place tamales, open end up, in steam
er basket and arrange so that the steamer basket is full. (Don't crowd as tamales will exp
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 60 minutes or until masa pulls away
from shuck and is cooked.
No Nutritional Information Available