Ingredients for Pina Colada Tamales
- 1 cup dried banana chips
- 1/2 cup slivered almonds
- 1 cup shredded coconut
- 24 corn husks
- 1 1/2 cups diced fresh pineapple
- 1/2 cup pineapple juice
- 1/4 cup brown sugar
- whipped cream, for serving
- lime zest, for serving
- 1/2 cup vegetable shortening
- 4 cups Maseca corn masa harina
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 cup granulated sugar
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How to Make Pina Colada Tamales
- Preheat steamer.
- Finely chop 1 cup dried banana chips using a food processor.
- Toast 1/2 cup slivered almonds. Combine the chopped banana chips, toasted almonds, and 1 cup shredded coconut in a bowl. Set aside.
- Prepare corn husks: Soak in hot water for at least 30 minutes to soften. Once softened, remove and set aside.
- Puree 1 cup of diced pineapple with 1/2 cup pineapple juice and 1/4 cup brown sugar in a blender until smooth.
- In a large bowl, cream together 1/2 cup vegetable shortening and 1 cup granulated sugar until light and fluffy.
- In a separate bowl, whisk together 4 cups Maseca corn masa harina and 1 teaspoon salt.
- Gradually add the dry masa mixture to the creamed shortening, alternating with the pineapple puree, mixing until a firm dough forms.
- Beat in 2 teaspoons baking powder.
- Assembly: Lay a softened corn husk flat. Spread 1 tablespoon of dough in the center.
- Sprinkle 1-2 teaspoons of the banana/almond mixture over the dough and top with a piece of diced pineapple.
- Spread another tablespoon of dough over the filling, fold the husk over the filling, and tie securely with husk strips.
- Repeat steps 10-12 until all tamales are assembled.
- Steam the tamales for 95 minutes or until cooked through.
- To serve: Carefully unwrap the tamales. Top with your favorite sauce (e.g., caramel sauce, coconut cream), whipped cream, and lime zest.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
39g
Fat
12g
Carbs
7g
