Gourmet Christmas Guide: Why Your 2025 Table Needs the Magic of Pineapple Tamales
In Mexicali, Christmas smells of sweet recipes, delicious fritters, date cakes, Northern style leg and loin, often Mexicali style, and of course, delicious... Pineapple tamales!. That's why you should definitely include this culinary gem on your table. Pineapple tamales, traditional from the Mexicali Valley, are the perfect element to elevate your festive menu, providing an intense flavor, tropical sweetness and a fluffy mass, characteristic of the northern style.
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Pineapple Tamales Recipe (Northern/Mexicali Style)
This recipe is designed to obtain the fluffy mass characteristic of northern Mexico and yields approximately 30 to 36 tamales.
🛒 Key Ingredients
You will need the Tamale leaves (totomoxtle) and 2 kg of corn dough special for tamales (or corn flour like Maseca). For fat that will give fluffiness, use a mixture of 300 g of vegetable shortening and 200 g of unsalted butter (or 500 g of the mixture of both) at room temperature.
They provide the flavor 2 cans of pineapple chunks in syrup (approx. 567 g each), using 3 to 4 cups of the syrup to moisten the dough. Season with 2 cups of sugar (or condensed milk to taste), 3 teaspoons baking powder (Royal) and a pinch of salt. For a gourmet touch, you can add 1 teaspoon of pineapple or vanilla essence and yellow vegetable dye. Optionally, add raisins, shredded coconut or chopped walnut.
👩 🍳 Step by Step Preparation
1. Initial Preparation
- Start by soaking corn husks in hot water for at least 30 minutes or until they are completely flexible. Drain them very well before assembling.
- In a large bowl, whisk together shortening and butter until smooth creamy and fluffy.
2. Creation of the Spongy Mass
- In a separate bowl, combine the dough/cornmeal with the baking powder, sugar, and a pinch of salt.
- Gradually incorporate this dry mixture into the creamed fat.
- Pour in the pineapple syrup and, if using it, the coloring and the flavoring essence. Knead or beat until the dough is soft and manageable.
3. Filler Integration
- Drain the pineapple pieces from the cans well.
- Add the pineapple chunks to the dough and mix gently to distribute them evenly. This is the time to add any optional extra, such as raisins, walnuts, or shredded coconut.
4. Assembly and Cooking
- Take a corn leaf and spread about 2 to 3 tablespoons of dough in the center.
- Wrap the tamale by folding the sides of the leaf toward the center and then the bottom side up.
- Place the tamales vertically in a steamer with boiling water.
- Cover tightly and steam over high heat for approximately 1 hour to 1 hour and a half. They will be ready when the sheet is easily peeled off the dough.
🥂 Chic closure
This Christmas, surprise your guests with the flavor of Baja California. Pineapple tamales are more than a dessert; they are a tradition that is eaten.
Prepare your Champurrado or Date Atole and enjoy this unique Mexicali flavor!
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