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Pina Colada Tamales

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“Sweet tamales, good for breakfast!”
READY IN:
1hr 35mins
YIELD:
16-20 tamales
UNITS:
US

Ingredients Nutrition

Directions

  1. Use a food processor to finely chop the dried banana; combine the banana, almonds and coconut in a bowl.
  2. Use 2 husks to make strips for tying the tamales.
  3. Take about 1 cup of the pineapple and puree it with the fruit juice and brown sugar.
  4. Cream the shortening and sugar.
  5. In a separate bowl, mix together the masa and salt.
  6. Alternately add the masa and juice to the creamed shortening to make a firm dough; beat in the baking powder last.
  7. Assembly: Spread 1 tablespoon filling in the center of a husk; sprinkle 1 to 2 teaspoons of the banana/almond mixture over the dough and press a pineapple chunk into the dough.
  8. Spread another tablespoon of the dough over the the filling and fold and tie the tamale.
  9. Steam for about 1 hour 15 minutes.
  10. To Serve: Open the tamale and top with sauce, whipped cream, and lime zest.

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