Pineapple and Golden Raisin Tamales

There is something new going on at Disney California Adventure Park – Disney ¡Viva Navidad!

Donald Duck, Panchito Pistoles and Jose Carioca have taken over Paradise Gardens. The “Three Caballeros” lead the newest Christmas street party with folklorico and Carnaval dancers, high-energy Mariachis and Samba music! The celebration captures the essence of a colorful Latin fiesta at the happiest place on earth! One of the best highlights of celebrating a Latin Christmas is the food, of course! With the help of Disney Grand Californian Hotel Assistant Pastry Chef, Nubia Renteria I was there to help her prepare pineapple and golden raisin tamales.

Serving Size: 22

prep time2 hrs

cook time1 hr

total time3 hrs

What You’ll Need
1 1/2 cups warm water
1 1/2 cups pineapple juice
1 cup honey
3 1/2 cups masa harina
2 teaspoons baking powder
1 teaspoon coarse salt
3/4 cup vegetable shortening
1 1/2 cups golden raisins
1 1/2 cups finely diced fresh pineapple
3/4 cup vegetable oil or a cooking spray
22 dried cornhusks, soaked in boiling-hot water for 2 hours
How To Make It
  • 1

    Combine pineapple juice, water, and honey in a large bowl, whisking until completely combined; set aside.

  • 2

    Combine masa, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Blend until combined. Add shortening; blend until shortening is evenly distributed through masa.

  • 3

    Add the salt and the baking powder. Using a whisk combine all ingredients.

  • 4

    Add pineapple juice mixture, a cup at a time, until mixture resembles the consistency of mashed potatoes. (You may not use all of pineapple juice mixture.)

  • 5

    Gently fold in raisins and pineapple. Set aside for 1 hour.

  • 6

    Remove cornhusks from the water and drain. Spray insides of cornhusks with nonstick spray.

  • 7

    Scoop out 1/3 cup of tamale dough and place inside a cornhusk. Using your hands, shape dough into a rectangle in the lower, wider part of the husk. Fold right side, then left side over tamale dough. Fold up bottom edge. Repeat with remaining tamale dough and cornhusks.

  • 8

    Add a few inches water to a large stockpot, and place a steamer basket inside. Place tamales in steamer, stacking no more than 2 high. Place pot over high heat to bring water to a boil, then lower heat to medium-low.

  • 9

    Steam tamales about 1 hour, or until the tamales start to separate from the cornhusks. Check water level periodically, and add more water if needed.

  • 10

    Remove pan from the heat and allow the tamales to rest 15 to 20 minutes while still covered. Serve warm.

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