Pink Mexican Tamales

Pink Mexican Tamales

Treat your guests to these tasty tamales that are made using corn masa and pineapple – a perfect Mexican-style dessert.

Prep Time

30

Minutes

Total Time

1:40

Hr:Mins

Makes

24

servings

32
dried corn husks, 6 husks reserved
1
can (20 oz) pineapple tidbits in syrup, drained and syrup reserved
4
cups instant corn masa for tamales
2/3
cup shortening
1 1/2
cups sugar
1/2
teaspoon baking powder
1/8
teaspoon salt
4
to 6 drops red food color
1/2
cup raisins
  1. Pull 1/4-inch strings from reserved husks to wrap tamales, or use twine; set aside. Cover corn husks (including pulled strings) with warm water and let stand until pliable, at least 30 minutes.
  2. Meanwhile, coarsely chop pineapple tidbits; set aside. Add enough water to reserved pineapple syrup to make 3 cups liquid. In large bowl, add pineapple liquid, corn masa, shortening, sugar, baking powder and salt. Beat with electric mixer on low speed until combined, and then use hands to form soft, creamy dough. Stir in food color until light pink.
  3. Drain corn husks; pat dry with paper towels. Place 2 tablespoons dough on each corn husk, spreading slightly, making small indentation in center with back of spoon. Place 1 to 2 teaspoons pineapple and 1 teaspoon raisins in indentation, pressing in slightly. Place another 2 tablespoons dough on top of fruit to cover completely.
  4. Fold each side of the corn husk over filling to cover. Using thin pieces of husk, tie each end of the tamale.
  5. In 5-quart Dutch oven, place round cooling rack. Pour boiling water in Dutch oven, almost touching rack. (Water should not touch tamales when they are added.) Place 6 empty corn husks on top of rack. Stand filled tamales inside pan, leaning against sides all around. Cover tamales with damp towel, and cover pan, tucking in edges of towel, so no edges hang over sides of pan. Reduce heat to medium. Simmer gently 1 hour to 1 hour 15 minutes or until tamale dough becomes firm. Add more water if needed during cooking time. Let stand uncovered 10 to 15 minutes. Carefully unfold each tamale by removing string and opening husk.
Makes 24 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve this sweet tamale with Mexican hot chocolate.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 1g),
  • Cholesterol 0mg;
  • Sodium 25mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 1g,
    • Sugars 18g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.