Sweet Pineapple Tamales
This is an authentic sweet tamale recipe (tamales dulces de pina) with canned pineapple, butter, and shortening in the masa dough. They taste delicious and will melt in your mouth.
Corn husks should be soaked for 30 to 60 minutes in a bowl of boiling water.
Drain, then spread out on a tabletop and cover with a fresh, damp towel.
Masa dough, baking soda, and water should be combined in a bowl while the corn husks are soaking.
Add additional water, 1 teaspoon at a time, as necessary, and knead the dough until it is smooth and uniform in consistency.
Don’t add too much water, please.
In a separate bowl, use an electric mixer to combine butter, vegetable shortening, and sugar.
Beat mixture until it is smooth and creamy.
Add the masa dough gradually and knead the mixture until it has a consistent texture.
Add the diced pineapple.