Pineapple Tamales With Pecans and Raisins

Pineapple Tamales are a sweet Mexican treat so delicious and fun to make. The soft and fluffy tamale dough is loaded with pineapple bites, pecans and raisins. A perfect hearty treat to celebrate holidays and special events!

Mexican Sweet Tamales

Sweet Tamales are made with the same corn dough as regular tamales: Corn masa. They are served mostly as a dessert or as a treat in Mexican holidays and parties.

There are many types of sweet tamales in Mexico, ingredients vary from family to family or between regions in the country. The most popular sweet tamales are Pineapple, Strawberry and Pecan Tamales (tamales de nuez).

Pineapple tamales are specially easy to make because unlike savoury tamales, these aren’t filled; instead, the masa is mixed with pineapple bites, chopped pecans and raisins.

Ingredients notes

Gather all your ingredients (listed below, in the recipe card) before starting and most important, remove the butter from the fridge because it needs to be soft before creaming it with sugar.

Remember, corn husks are not strictly necessary for wrapping tamales, instead, you can use parchment paper or aluminium foil. So, prepare those too before starting.

How To Make Pineapple Tamales

Start soaking the corn husks by placing them into a large bowl and covering with warm water. Leave them to soak while you continue with the recipe.

Place the raisins in a bowl and cover with hot water. Let them soak for about 10 minutes then drain the water and set aside.

Place the butter and sugar on a large bowl. Using and electric mixer beat until creamy and fluffy (about 3 minutes).

Add masa harina, baking powder, cinnamon and salt.

Pour in pineapple juice and start mixing with your hands or with an electric hook, until everything is combined and you will have a dough that stick slightly to your hands.

Add some drops of yellow food colouring (optional) and knead until you achieve a uniform color.

Add chopped pecans, raisins and diced pineapple. Mix with a spatula until combined.

Assemble the tamales

Drain the corn husks and pat them dry with a kitchen towel or paper.

Using a large spoon or spatula, spread a spoonful of the tamales dough onto the middle of a corn husk.

Fold the husk to close, then fold the pointy edge as pictured below.

Steam

Prepare a large stock pot with a steamer basket. I personally use one of those folding petal basket. Fill the pot with water just before it touches the basket and place the pineapple tamales in layers.

Bring the water to a boil, cover the steamer and cook for about 1 hour, checking occasionally and adding more water when is needed.

Recipe Notes

• If you can’t find corn husks where you live, use aluminium foil or parchment paper instead. Cut sheets of about 8×6 inch (20x15cm) to use them as wrappers.
• If you want an extra flavour, use piloncillo instead of regular sugar. If you can’t find piloncillo where you live, use molasses instead.
• Leftovers can be stored in the refrigerator for up to 4 days.
• To reheat leftovers you can do it by unwrapping the pineapple tamales and heating in the microwave, or leave the husks on and reheat them in a steamer.
• Many people (specially children) doesn’t like raisins, so feel free to leave them out if you’re one of those :)
• Food colouring is optional, feel free to leave it out.

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