Tunisia I.E.Al-Salahuddin's Note:
This recipe is full of flavor and great for family gatherings and holiday functions!
My Private Note
Units: US | Metric
- 18 dried corn husks
- 1 cup butter flavor shortening or 1 cup margarine
- 2 cups corn, masa mix
- 3 tablespoons light brown sugar
- 1 1/2 cups granulated sugar
- 1 teaspoon nutmeg
- 3 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 cups water (or more for mixing the masa)
- 1 (20 ounce) can crushed pineapple in syrup, drained
- 1 cup raisins, chopped
- 1 cup shredded coconut
- 2Soak corn husks in hot water to cover 30 minutes. Separate husks, removing all red and brown corn threads and dirt.
- 4Combine masa 1 cup of shortening or margarine, 1 Table spoon brown sugar, ½ a cup of raisins, ½ cup granulated sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract into mixing bowl and water gradually. Combine and fold masa and shortening together. Fold shortening mixture for 2 minutes, scraping down sides of bowl as needed. Mix masa and shortening until fluffy, add more water as needed.
- 5Test masa and consistency by taking a piece of the masa mixture and dropping it into a glass of warm water, and if it floats it is ready for use. Cover masa mixture with plastic wrap.
- 7Combine into a quart size simmering pan 2-20oz cans of diced pineapples, 1 cup coconut, 2 tablespoons of light brown sugar, 1 teaspoon of nutmeg, 2 teaspoons of ground cinnamon, 1 cup of raisins, 1 teaspoon of vanilla extract, 1 teaspoon of salt, and 2 cups of water. Boil mixture for 15 minutes then simmer for 10 minutes or until the mixture is thick and syrupy. Remove filling from the stove and cool.
- 8Using hands spread masa mixture on the inside of the corn (you can combine two husks together by over lapping one on the other for larger tamales.
- 9Spoon about 1 tablespoons pineapple down center the masa. Sprinkle with about 1 1/2 teaspoons raisins. Roll up husk, rolling left side over right. Fold bottom narrow end up and over, and secure with husk strips or kitchen string. Repeat procedure with remaining corn husks, masa, pineapple, and raisins.
- 10Using a small tamale pot or double boiler place water in pot and boil before adding tamales to cut down on cooking time. Once the water has started to boil place tamales side by side and stacking them in an orderly fashion and cook until the masa on the inside of the husk is firm but not tough.
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Nutritional Facts for Pina’ Colada Coconut Tamales
Serving Size: 1 (200 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 388.9
- Calories from Fat 183
- Total Fat 20.4 g
- Saturated Fat 6.8 g
- Cholesterol 0.0 mg
- Sodium 122.4 mg
- Total Carbohydrate 53.9 g
- Dietary Fiber 2.1 g
- Sugars 46.0 g
- Protein 1.6 g