Tamales Dulces de Piña y Pasas (Pineapple and Raisin Sweet Tamales)
Soft, cinnamon scented sweet tamales with juicy pineapple and plump raisins. A traditional treat for celebrations.
Made with Tamale masa. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr
- LevelMedium
- Costabout £2.05 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the corn husks in a large bowl of hot water, weighed down, for 45 minutes until soft and pliable. Drain and pat dry.
45 min - 2
Beat the sugar, cinnamon and vanilla into your ready made tamale masa (see the base recipe) for 2 minutes until the sugar has dissolved and the dough is smooth and fluffy. The masa is already lightly salted, which suits sweet tamales.
- 3
Pat the chopped pineapple dry in kitchen paper and mix with the raisins.
- 4
Lay a husk with the wide end towards you. Spread about 3 tbsp (50 g) of masa over the wider two thirds, leaving a border. Spoon a tablespoon of the pineapple and raisin mix down the middle.
- 5
Fold the sides in over the filling, then fold up the narrow end. Make 8 tamales.
- 6
Stand them folded end down in a steamer lined with spare husks. Steam over simmering water for 1 hour, topping up the water, until the masa is firm and pulls from the husk. Rest for 10 minutes before unwrapping and eating warm.
60 min
Tips
- Dry the pineapple well. Juice makes the masa soggy around the filling.
- Sweet masa should taste a little sweeter than you want, because steaming mutes sweetness.
- A drop of pink food colouring in the masa gives the traditional pink tamales, if you like.
Storing and freezing
Cool within 2 hours, then keep in the fridge in their husks for up to 3 days or freeze for up to 3 months. Reheat by steaming for 10 to 15 minutes until steaming hot all the way through.
Questions
Are these tamales vegan?
Yes, as long as your masa was made with vegetable shortening and vegetable stock, as in the base recipe. They are also gluten free, egg free and nut free.
Can I use fresh pineapple?
Yes. Dice it very small and cook it for 5 minutes with a spoonful of sugar to soften it, then drain and cool before using.
What do I serve them with?
Warm, on their own, with a mug of Mexican hot chocolate or coffee. A little dairy free yoghurt on the side is nice.
More made with tamale masa
Corundas Michoacanas con Crema (Michoacan Triangle Tamales)
GFEFNFTamales de Chipotle con Queso (Smoky Chipotle Cheese Tamales)
GFEFNFTamales de Rajas en Salsa Verde con Queso (Poblano Strip and Cheese Tamales)
GFEFNFTamales de Tinga (Chicken Tinga Tamales)
GFEFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.