Warm, aromatic, and filled with festive flavors, Mexican Christmas baking holds a special place in our hearts and kitchens during the holiday season. The combination of traditional ingredients and vibrant spices creates dishes that warm the soul and bring joy to the table. One beloved treat that perfectly encapsulates the spirit of Mexican Christmas baking is the delightful Tamales De Piña, or Pineapple Tamales. These sweet and savory tamales are a delightful twist on the classic recipe, incorporating the tropical sweetness of pineapple for a truly unique flavor experience. Let’s dive into how to make these mouthwatering treats that will surely become a standout dish at your holiday gatherings.
**Tamales De Piña Pineapple Tamales**
**Ingredients:**
– 2 cups masa harina (corn flour)
– 1 cup unsalted butter, softened
– 1 cup sugar
– 1 tsp baking powder
– 1 tsp salt
– 2 cups crushed pineapple, drained
– 1 cup raisins
– 1 cup shredded coconut
– Corn husks, soaked in warm water
**Instructions:**
1. **Prep the Corn Husks:** Start by soaking the corn husks in warm water for about 30 minutes until they are pliable. This step helps the husks become flexible and easier to work with when wrapping the tamales.
2. **Prepare the Filling:** In a mixing bowl, combine the crushed pineapple, raisins, and shredded coconut. Mix well to distribute the ingredients evenly. Set the filling aside.
3. **Make the Dough:** In a separate large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the masa harina, baking powder, and salt to the butter mixture. Mix until well combined and a soft dough forms.
4. **Assemble the Tamales:** Take a soaked corn husk and spoon a small amount of the masa dough onto the center of the husk. Using the back of a spoon, spread the dough out evenly into a thin layer, leaving space around the edges.
5. **Add the Filling:** Spoon a generous tablespoon of the pineapple and raisin mixture onto the center of the masa dough layer. Be careful not to overfill to prevent the tamales from bursting open while cooking.
6. **Wrap the Tamales:** Carefully fold the sides of the corn husk over the filling, enclosing it within the dough. Fold up the bottom of the husk and secure it with a strip of corn husk or kitchen twine. Repeat this process with the remaining husks and dough.
7. **Steam the Tamales:** Arrange the wrapped tamales upright in a steamer basket. Make sure they are tightly packed to prevent them from unfolding during cooking. Steam the tamales over simmering water for about 1.5 to 2 hours or until the dough is cooked through.
8. **Serve and Enjoy:** Once the tamales are cooked, allow them to cool slightly before unwrapping and serving. These Pineapple Tamales can be enjoyed warm or at room temperature, topped with a sprinkle of shredded coconut for an extra touch of sweetness.
These Tamales De Piña are a delightful addition to your Mexican Christmas baking repertoire, offering a harmonious blend of sweet pineapple, plump raisins, and tropical coconut flavors in every bite. Whether enjoyed with a cup of hot chocolate or as a festive dessert at your holiday table, these tamales are sure to bring a taste of joy and tradition to your celebrations. So gather your loved ones, get into the holiday spirit, and savor the delicious flavors of these Pineapple Tamales this Christmas season.
