Sweet Pineapple Tamales

01Method

1. 1

   Submerge the corn husks in a large bowl of boiling water and let them soak for 30 to 60 minutes until pliable. Drain and lay them out on a clean surface, covering them with a damp towel to keep them moist.

2. 2

   While the husks soak, combine the masa dough with the baking soda and warm water in a mixing bowl. Work the dough by hand until it reaches a smooth, even texture, incorporating additional water one teaspoon at a time only if needed — take care not to over-wet.

3. 3

   In a separate bowl, use an electric mixer to beat the butter, vegetable shortening, and sugar together until light and creamy. Gradually incorporate the masa dough and blend until uniform. Fold in the chopped pineapple.

4. 4

   Spoon a portion of the masa mixture onto the center of a softened husk. Fold the bottom of the husk up over the filling, then overlap the two sides around it, and tuck the top down to form a compact parcel. Continue with the remaining husks and filling.

5. 5

   Set a steamer basket inside a saucepan and add water just below the basket's base. Bring to a boil, then lower the heat to medium-low. Stand the tamales open-end up inside the steamer, cover, and cook for approximately 1 hour, until the filling is set and pulls away cleanly from the husk.