For the filling:
Chop the pineapple into small cubes. Boil pineapple with 1 cup of water and cinnamon. Reduce to a low-med heat. Cook stirring for 20 minutes.
For the masa:
In a large mixing bowl combine the masa with the sugar (1 ½ cups approx.), butter, milk, baking powder and some of the pineapple juice from the boiled pineapple. Beat with a hand whisk until mixed well. Adjust sweetness to taste.
To make the tamales:
Wash the cornhusk with water. Pour 1 tablespoon of the masa onto the husk and spread out until you have an area of @ 3” covered. Place in the middle some of the prepared pineapple, raisins and coconut. Fold cornhusk to seal and tie. Steam for 40-60 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (444g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 112 (14%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 21.1mg||6 %|
|Sodium 124.6mg||4 %|
|Potassium 943.3mg||25 %|
|Total Carbohydrate 172.9g||51 %|
|Dietary Fiber 10.9g||43 %|
|Sugars, other 162g|
|Protein 11.5g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 797
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