Tamales Dulces de Piña, Pasas y Nuez
Tamales Dulces de Piña, Pasas y Nuez·(tah-MAH-les DOOL-ses de PEE-nyah, PAH-sas ee NWEZ)
Tamales en Hoja de Plátano: The Ritual of Wrapping
There is a distinct, intoxicating magic to unwrapping a tamal from a banana leaf—the steam carries the earthy scent of the Oaxacan jungle right into the kitchen. Traditionally, achieving that impossibly fluffy, sweet masa required hours of grueling hand-beating, but the modern cook can lean on the stand mixer to secure that ancestral texture on a Tuesday night. Spiked with the bright tang of pineapple, studded with plump raisins and earthy pecans, this is the canonical sweet tamal of the southern markets, translated flawlessly for a first-generation home.
Before you start
Clean and roast the banana leaves.
Cut the thawed banana leaves into 10-inch squares and wipe both sides with a damp paper towel. Using tongs, slowly pass each leaf directly over an open gas flame or a hot, dry skillet until the dull, opaque green transforms into a glossy, pliable dark green.
Plump the raisins.
Place the raisins in a small bowl, cover with hot water, and let steep for 10 minutes before draining completely so they don't draw moisture out of the masa during steaming.
Ingredients
- frozen banana leaves1 large package
- unsalted butter1 cup
- vegetable shortening1/2 cup
- granulated white sugar3/4 cup
- masa harina3 cup
- baking powder2 tsp
- kosher salt1/2 tsp
- canned diced pineapple in syrup20 oz
- reserved pineapple syrup1 1/2 cup
- vanilla extract1 tsp
- dark raisins1/2 cup
- pecans1/2 cup
Method
- 01
Cream the fats and sugar until profoundly light and airy.
In a stand mixer fitted with the paddle attachment, beat the softened butter, vegetable shortening, and sugar on medium-high speed for 8 to 10 minutes until the dense paste transforms into a pale, cloud-like frosting.
- 02
Hydrate the masa with the reserved pineapple syrup.
Whisk the masa harina, baking powder, and salt together in a separate bowl. Turn the mixer to its lowest speed and gradually alternate adding the dry masa mixture and the reserved pineapple syrup to the whipped fat, finishing with the vanilla extract.
- 03
Beat the dough until it resembles thick buttercream.
Increase the mixer speed to medium and beat for another 5 minutes until the dough is wet and sticky, significantly wetter than standard tortilla dough.
- 04
Perform the traditional float test.
Drop a tiny pinch of the masa into a glass of cold water. If it bobs to the top and floats, the texture is perfect; if it sinks, beat the dough for 3 more minutes and try again.
- 05
Fold in the bright, textural jewels.
Remove the bowl from the mixer and use a silicone spatula to gently fold in the drained pineapple chunks, plumped raisins, and chopped pecans until evenly distributed throughout the masa.
- 06
Wrap the tamales in the prepared banana leaves.
Lay a leaf square flat on the counter, glossy side up, dollop about 1/3 cup of the masa directly in the center, and fold the left and right edges over to create a long tube. Fold the top and bottom ends underneath to securely seal the package.
- 07
Steam the tamales over simmering water.
Arrange the tamales horizontally in a crisscross pattern inside a steamer pot lined with leftover banana leaves. Cover them with more leaves and a clean kitchen towel to trap the steam, then simmer gently for 1 hour to 1 hour and 15 minutes.
- 08
Rest the tamales before unwrapping.
This step is absolutely non-negotiable. Remove the pot from the heat, take off the lid, and let the tamales rest for 15 to 20 minutes so the masa can firm up; eating them straight from the steam will result in a mushy texture.
Notes
Utilize an electric pressure cooker for a hands-off weeknight option.
Add 1 1/2 cups of water to the bottom of the pot, insert the steamer trivet, stack the tamales, and cook on High Pressure for 35 minutes with a 15-minute natural release.
Ensure you are using genuine masa harina.
Look for a nixtamalized corn flour like Maseca in the baking or international aisle. Never substitute standard cornmeal; it will not bind into a proper dough.
From Cook Oaxacan in America.