Name: Coconut and Pineapple Tamales
Prep time: 120 min
Yield: 15
Cuisine: Mexicana
Ingredients: 1 can canned pineapple, cut into pieces (filling); 150 grams shredded coconut, (filling); 300 grams butter, (dough); 500 grams masa harina, (dough); 1/2 cups cinnamon infusion, (dough); 1/2 cups water, (dough); 1 tablespoon baking powder, (dough); sugar, (dough); 1 package corn husk, for soaked tamale husks

Preparation

Medium

Mix the pineapple with the coconut in a bowl. Set aside. In a mixer, cream the butter and beat until fluffy. When it turns white, add the flour and beat a little more. Gradually add the cinnamon infusion, the rest of the flour, and water while continuing to mix. Incorporate the baking powder and sugar, and beat until fully combined. Carefully spread the dough over the husks, using the back of a spoon to extend the dough, and place a bit of filling in the center. Fold each end of the husk inward and finally fold the tip. In a steamer, arrange corn husks at the bottom and place the tamales you made inside. Leave them in for about an hour and a half or check the tamales until the husk peels off easily.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

260.5

kcal

13.03%

Carbohydrate, by difference

29.8

9.93%

Protein

2.4

4.8%

Total lipid (fat)

15.9

24.46%

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100

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Coconut and Pineapple Tamales

Ingredients

Preparation

Nutritional information

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