{"id":5992,"date":"2024-11-14T13:59:40","date_gmt":"2024-11-14T13:59:40","guid":{"rendered":"http:\/\/isticharati.ma\/?p=5992"},"modified":"2024-11-14T13:59:40","modified_gmt":"2024-11-14T13:59:40","slug":"mexican-pineapple-tamales-tamales-de-pina","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=5992","title":{"rendered":"Mexican Pineapple Tamales (Tamales de Pi\u00f1a)"},"content":{"rendered":"
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Ingredients:<\/strong><\/h1>\n

For the tamales:<\/strong><\/p>\n

2 cups masa harina<\/p>\n

1 \u00bd cups all-purpose flour<\/p>\n

1 \u00bd teaspoons baking powder<\/p>\n

\u00bd teaspoon salt<\/p>\n

1 cup unsalted butter, softened<\/p>\n

1 cup sugar<\/p>\n

1 teaspoon vanilla extract<\/p>\n

1 \u00bd cups pineapple juice<\/p>\n

1 \u00bd cups finely chopped fresh pineapple (or canned pineapple, drained and chopped)<\/p>\n

1\/2 cup milk<\/p>\n

24-30 dried corn husks (soaked in warm water for 30 minutes)<\/p>\n

For the filling:<\/strong><\/p>\n

1 cup fresh or canned pineapple, finely chopped<\/p>\n

\u00bd cup sugar<\/p>\n

1 tablespoon cornstarch<\/p>\n

1 tablespoon water<\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

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Directions:<\/strong><\/h1>\n

Prepare the filling:<\/strong><\/p>\n

In a small saucepan, combine the pineapple, sugar, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens (about 5 minutes). Let it cool completely.<\/p>\n

Prepare the masa dough:<\/strong><\/p>\n

In a large mixing bowl, combine the masa harina, flour, baking powder, and salt.<\/p>\n

Add the softened butter, sugar, and vanilla extract. Mix together with your hands or a spoon. Gradually add the pineapple juice, milk, and chopped pineapple. Knead until the dough is smooth and holds together well (you may need to add a little more liquid or masa harina to get the right consistency).<\/p>\n

Assemble the tamales:<\/strong><\/p>\n

Take a soaked corn husk and spread about 2-3 tablespoons of the masa mixture onto the center of the husk. Leave space at both ends.<\/p>\n

Add a spoonful of the pineapple filling in the center of the masa.<\/p>\n

Fold in the sides of the husk and then fold up the bottom, securing the tamale. Repeat with the remaining husks and filling.<\/p>\n

Steam the tamales:<\/strong><\/p>\n

Arrange the tamales in a large steamer, standing up with the open end facing up. Cover the tamales with a damp cloth, then place the lid on the steamer.<\/p>\n

Steam for about 1 \u00bd to 2 hours, checking occasionally to ensure there is enough water in the steamer. The tamales are done when the masa separates easily from the husk.<\/p>\n

Serve:<\/strong><\/p>\n

Allow the tamales to cool slightly before serving. Enjoy them warm with a hot drink or as a festive treat.<\/p>\n

Enjoy your Pineapple Tamales (Tamales de Pi\u00f1a)<\/strong>! \ud83c\udf4d\ud83c\udf3d<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Ingredients: For the tamales: 2 cups masa harina 1 \u00bd cups all-purpose flour 1 \u00bd teaspoons baking powder \u00bd teaspoon salt 1 cup unsalted butter, softened 1 cup sugar 1 teaspoon vanilla extract 1 \u00bd cups pineapple juice 1 \u00bd cups finely chopped fresh pineapple (or canned pineapple, drained and chopped) 1\/2 cup milk 24-30 […]<\/p>\n","protected":false},"author":1,"featured_media":5994,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5992","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t