Steamed Pineapple 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.

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.

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.

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.

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.

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

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.

Transfer to the oven and cook for 1 hour and 15 minutes.

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.

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