Pineapple, Pecan and Coconut-Rum Tamales

Total Time:
2 hr 40 min
Prep:
1 hr 40 min
Cook:
1 hr

Yield:
18 tamales
Level:
Intermediate

Ingredients
  • 18 dried corn husks
  • 2 cups masa harina (instant corn flour)
  • Kosher salt
  • 14 tablespoons unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup plus 2 tablespoons packed dark brown sugar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 cinnamon stick
  • 1 pineapple, peeled, cored and finely diced
  • 2 teaspoons honey
  • 1/4 cup coconut rum
  • 1/4 cup pecans, toasted and chopped
Directions
  • Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.

  • Meanwhile, make the dough: Mix the masa harina and 1 teaspoon salt in the bowl of a stand mixer. Add 10 tablespoons butter and 3/4 cup warm water and mix with the paddle attachment until combined. Add the granulated sugar, 1/4 cup brown sugar, the almond and vanilla extracts and ground cinnamon; mix until combined, about 1 more minute. Cover and refrigerate.

  • Make the filling: Simmer 1/2 cup water and the cinnamon stick in a saucepan until slightly reduced, about 10 minutes. Melt the remaining 4 tablespoons butter in a skillet over medium-high heat. Add the remaining 2 tablespoons brown sugar and cook, stirring to dissolve, about 1 minute. Add the pineapple, honey and cinnamon water, including the cinnamon stick; cook, stirring, until the mixture is almost dry, about 5 minutes.

  • Remove the pan from the heat. Add the rum, then return to medium heat. Tilt the pan so the rum ignites (or hold a lit match near the sauce to ignite it). Cook until the pineapple is slightly caramelized, about 3 minutes. Stir in the pecans; set aside to cool.

  • Drain the husks and pat dry. Tear each husk lengthwise into a 3 1/2-inch-wide piece. Tear some of the excess husks into 18 thin strips for ties; reserve the husk scraps. Lay the 3 1/2-inch-wide husks on a clean surface. Starting 1/2 inch from the wide end, spread 1 tablespoon of the dough down a husk, leaving a 1/2-inch border on the sides. Spoon 1 tablespoon of the pineapple filling down the center of the dough. Roll lengthwise into a tight cylinder. Fold up the narrow end; tie with a strip of corn husk to secure. Repeat with the remaining husks, dough and filling.

  • Set a steamer basket in a large pot filled with 1 to 2 inches of water. Set a small bowl upside down in the basket, then arrange the tamales standing up in the steamer, folded-side down, leaning against the bowl. Cover with husk scraps, then lay a damp kitchen towel on top. Bring the water to a boil over medium-high heat, cover and steam until the tamales pull away from the husks, about 40 minutes. Remove from the steamer and let cool slightly before unwrapping.

  • Photograph by Kat Teutsch


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    This recipe is featured in:

    Cinco de Mayo