Steamed Pineapple Tamales

Louiie Victa
Louiie Victa
December 1, 2021
Sweet tamales are often found in Mexico sold by street vendors. Pineapple is just one variant. You may substitute any dried fruit and nuts you like. The Anova Precision Oven makes steaming these tamales quite easy and fuss free.
Prep Time
Cook Time
Steamed Pineapple Tamales
For the Tamales
1 large
1.25 lb
fresh masa or 2 cups masa harina and 2 cups warm water
dried corn husks
8 oz (2 sticks)
unsalted butter, at room temperature
¼ cup
granulated sugar
2 tsp
vanilla extract
1 tsp
ground cinnamon
1 tsp
1 tsp
baking powder
½ tsp
baking soda
½ cup
golden raisins
For the Pineapple Compote
2 Tbsp
unsalted butter
2 cups
diced pineapple
½ cup
brown sugar
1 tsp
ground cinnamon
¼ cup
dark rum

1. Start Tamales

Peel and core the large pineapple. Roughly chop three-quarters of the pineapple and transfer to a medium saucepan. Finely dice the remaining quarter and set aside.
Start Tamales

2. Make Pineapple Purée

Place the saucepan over low heat and cook, stirring occasionally, until the pineapple breaks down and its liquid evaporates. Transfer to a blender and purée until smooth. Let cool completely.
Make Pineapple Purée

3. Hydrate Masa

Meanwhile, if using masa harina, combine it with the warm water and let hydrate for 20 minutes. If you are using fresh masa, skip this step.
Hydrate Masa

4. Soak Corn Husks

At the same time, place the corn husks in a rimmed baking dish and cover with water. Let soak for at least 20 minutes to turn pliable.
Soak Corn Husks

5. Cream Butter and Sugar

Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy. Add the vanilla and beat until combined.
Cream Butter and Sugar

6. Add Masa

Add the cinnamon, salt, baking powder, and baking soda to the masa. Stir to combine. Add one-third of the masa mixture to the butter mixture and mix on low speed to combine. Repeat with the remaining masa.
Add Masa

7. Add Pineapple

Add the pineapple purée and mix for another 2 minutes. Add the reserved diced pineapple and raisins and mix once more until incorporated.
Add Pineapple

8. Preheat the Oven

Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear

9. Assemble Tamales

Divide the masa mixture among the corn husks, using about 3 tablespoons per portion. Wrap the corn husk around the pineapple masa and seal both ends by folding in. This should yield a pineapple tamal with a rectangular shape. Place on a sheet pan.
Assemble Tamales

10. Steam

Transfer to the oven and cook for 1 hour and 15 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 212°F
Heat: Rear
01:15 Timer

11. Make the Pineapple Compote

While the tamales steam, make the pineapple compote: Melt the butter in a small saucepan over medium-low heat. When the butter is foamy, add the pineapple, brown sugar, and cinnamon. Cook, stirring, until the pineapple has broken down. Remove from the heat and add the rum. Give the mixture a stir, then return it to medium-low heat. Continue to cook, still stirring, until the mixture is syrupy and the alcohol has evaporated.
Make the Pineapple Compote

12. Serve

Let the tamales rest until just cool enough to eat. Serve with the pineapple compote.
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