Pineapple Tamales

Begin by submerging corn husks in a large bowl, then cover them with boiling water. Allow the husks to rehydrate for 30-60 minutes, depending on their age and dryness. Once they have finished soaking, carefully lift them out of the water with a slotted spoon and place them on a clean work surface. Cover the husks with a damp, lint-free cloth to keep them moist.

While the corn husks are rehydrating, prepare the filling mixture by combining masa dough, baking soda, and water in a separate bowl. Use your hands or a wooden spoon to knead the dough until it has an even, smooth texture. Be cautious not to add too much water, as this can make the dough difficult to work with.

In a separate bowl, use an electric mixer to cream together butter, vegetable shortening, and sugar until the mixture is light and fluffy. Gradually add the masa dough to the bowl, mixing until it has a uniform consistency. Fold in chopped pineapple to give your tamales an extra burst of flavor.

To assemble the tamales, place a small amount of the masa mixture onto a corn husk. Fold the bottom edge of the husk over the filling, then fold in the sides one by one. Finally, fold the top edge of the husk over the filling to create a compact package. Repeat this process with the remaining corn husks.

To cook your tamales, place a steamer insert into a saucepan and fill the pan with water to just below the bottom of the insert. Bring the water to a boil, then reduce the heat to a low simmer. Place the tamales in the steamer with the open side up, and cover them with a lid. Cook for about 1 hour, or until the filling is heated through and has separated from the husk.