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Sweet tamales filled with fresh pineapple, creating a tropical, fruity dessert tamal. These family-favorite treats offer a bright, fresh flavor wrapped in traditional corn masa.
Soak the corn husks in warm water for 30 minutes, then drain thoroughly before assembling.
Cream the softened butter with sugar in a large mixing bowl until light and fluffy, at least 3 minutes.
Mix in the masa harina, baking powder, salt, ground cinnamon, and vanilla extract. Gradually add milk while mixing until a soft, spreadable dough forms.
Fold in the finely chopped pineapple, mixing gently to distribute evenly without breaking the fruit pieces.
Lay out a corn husk, spread about 1/3 cup masa mixture in the center, then fold the sides over and tuck up the bottom. Repeat for all tamales.
Arrange tamales upright in a steamer. Steam over medium-high heat for 1 hour and 10 minutes, checking water level regularly and adding more hot water as needed.
Test doneness by letting a tamal cool for 2 minutes—if it pulls cleanly from the husk, they're ready. Otherwise, keep steaming in 10-minute increments.
Let tamales rest for 5 minutes after removing from the steamer to allow flavors and texture to settle before serving.
