Sweet Pineapple Tamales
Sweet tamales with crystallised pineapple and pink masa.
About this recipe
Sweet tamales with pink masa and pieces of crystallised pineapple, wrapped in corn husks. A traditional dessert perfect for Mexican breakfast.
History & Origin
Sweet tamales are a centuries-old tradition of Mexican confectionery combining the pre-Hispanic heritage of the tamal with the Colonial sweet-making influence. Pineapple became one of the favourite fillings for sweet tamales, especially in its crystallised form. The tradition of dyeing sweet tamal masa pink originated from the custom of visually distinguishing sweet from savoury tamales during tamaladas. Sweet pineapple tamales are especially popular during Candlemas (2nd February), when whoever found the figurine in the Rosca de Reyes must treat everyone to tamales and atole.
Estimated cost
£8.50
Total cost
£0.71
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
290
Calories
4g
Protein
42g
Carbohydrates
12g
Fat
2g
Fibre
180mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Soak the corn husks in hot water for 1 hour.
- 2
Beat the lard with sugar until creamy and fluffy. Add the corn flour for tamales, baking powder, a pinch of salt and warm milk. Add a few drops of pink food colouring. Beat until the masa floats in water.
- 3
Chop the crystallised pineapple into small pieces and mix with a little of the masa.
- 4
Spread masa on each corn husk, place pieces of crystallised pineapple in the centre, roll and fold.
- 5
Steam in a steamer for 1 hour to 1 hour 15 minutes. They are ready when the masa peels away cleanly from the husk. Rest for 10 minutes.
💡 Sweet tamales are better if left to cool slightly before eating.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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