HOW TO MAKE TAMALES DE PIÑA | SWEET PINEAPPLE TAMALES |

hey guys welcome back to another video on let's cut back today we're going to be making the - again yeah there's a lot of ways to make the mothers but this time it's not going to be meat tamales they're gonna be sweet tamales so we're gonna go ahead and make some pineapple tamales today they're very easy to make it does have a lot of ingredients well they're not that many they're easy ingredients to find but they're very easy to make so let's get started with those ingredients okay so we will be using my seconds time I do not get messed up Reparata from the store I'm gonna prepare my own mother because I want to give it that that touch that flavor so but you could you more than welcome to buy masa from the store I think you need to get it without being prepared seem but if I know that's where you could add all your ingredients because they I think they use pork guard so we don't want pork gardens so we're gonna be using mom I think of the one that says stuff at the mile okay and then of course we're gonna use our corn husk I got a small one at 8 ounce because I'm only making a little bit and then we have pineapple I have first pineapple usually it's one can per pound but I'm going to add one and a half of the crushed pineapple per pound I'm going to do two pounds today and then we have pineapple on Tibbets then we have some pineapple juice that we'll be using to mix all the mixture together instead of using water but you could use water and then we're gonna use lechera or you could substitute for granulated sugar if we needed to be a little bit more sweeping that's when I will add some sugar if not we'll just leave it with a litera and then I have the shortening sticks which I'm using butter flavor it's 1/2 a cup per pound I'll be using 1 whole um stick and then we have some cinnamon some baking powder another some butter and some races and I will leave all the ingredients and measurements on the description box ok so first what we're gonna have to it's so swim in water on the instructions actually says to soak them for 10 minutes like hot water but I recommend at least 30 minutes you want them to be very soft so since they're not too many today I'm gonna go to baby this pot put water in them and they won't soak them usually I see my sink and put them in the sink but they're not so many do you want this the water to cover everything up okay so this is what you want you want to soak them completely and I used my molcajete from soup for my most a hairtail a pair of them okay okay I'm gonna use it just for they could almost a down already so I'm gonna be using two pounds which this is a little bit over four pounds so usually it would be half a bag but what I did I measured it to have two pounds and then I baited this to make sure I had that exactly that the pounds needed so it was a total of six cups and a half of my say cup for tamales okay that's what makes it the two pounds okay so what I'm going to do first is mister our dry ingredients which are only these two the baking powder it is one tablespoon per pound so we have two pounds so I'm going to be using two let's go ahead and clean it level it out okay son that's two and then love and a vanilla cinnamon um it's gonna be teaspoon 1 teaspoon per pound so let's go ahead and do 1 2 this is optional but just give it a good flavor now we're gonna go ahead and mix this well let's go ahead and set this aside and then let's go ahead and start with our journey and you don't want to use butter flavor you could use the vegetable on oil Aswad or the six of these butter vegetable oil but the butter gives it a very good flavor to your tamales let's add our butter if you reckon it you'd be using sugar instead of the nachita it's just winning you out of your sugar and the sugar usually is half a cup per pound and we're going to go ahead and make blend this together okay [Music] okay I'm gonna go ahead and add one Mitch Etta [Music] okay so now that we have this mixed and this mix oh my god this because I tried it it's so good and then we caught one I said I'm I didn't when it has all the rest but okay our pineapple juice let's go ahead and start adding it it's usually like two cups per pound I think this one gives me like four cups but let's go ahead and mix it I did wash my hat so I'm gonna use my hands right now [Music] [Music] okay so once we do this I end up using the hawk half so my mom did say well the last time we did him it was like about two and a half per pound but it's three cups per pound so we used six cups of juice now let's start adding what we mixed [Music] I'm gonna start blending it with this because my hand did Guittard it is tiring you guys when you guys make your own preparation I'm going to go ahead and add two teaspoons of vanilla and I'm going to add the remaining of the lechera I'm gonna add the other nature now that we have cuz your dough can't be hard it needs to be very very soft because if it comes out hard once you cook them I think you were gonna choke so make sure that it's very slick really nice and soft I'm gonna do now let's go ahead and our pineapple Traynham so it doesn't have that much juice but seeing the juice just in case you need it okay so what I'm doing right now is adding our crushed pineapple I think the boy got us a little too tiny I'm used to doing a large amount so I use a big one but since it's less I said maybe they're so more work but I think I'm not to transfer it it's just go ahead and just fold it in okay so I did end up transferring it cuz then I wasn't gonna be able to mix it well so let's continue adding or crushed pineapple [Music] then we're gonna go ahead and add these I like adding these because they're bigger in the chunks but the chunk ones are too big so I like adding these just so you could have that you know you can see the pieces are kind of because the crush ones actually like disappear now I'm gonna go ahead and add our races mix it raisins okay I mean don't put too much but really there's no measurement you could do you like a lot of raisins now what I'm gonna do just go ahead and try it and see if it's good of the sweetness it's nice and sweet but I'm gonna go ahead and add a little bit more sugar just because remember when you cook them it does loses its flavor a little bit cuz you're just kind of steamed up just like when you do the meat tamales remember I told you to add a little bit of salt and the water but of course I'm not gonna add salt to this one so let's add a little bit more sure so usually it should be half a cup per pound but let's do half a cup first stir and then we'll try it again [Music] mine was perfect with half a cup more but that's up to you house depending on how sweet you like it I think it needs a little bit more raceless I'm gonna add a little bit more races to this and the reason why I told you to save your arm your juice from your pineapple is because just in case your dough looks too thick then you go ahead and add your juice to make it you know not too big like you want this this insistency you want you don't want it too thick okay and if it's too watery make if it's more watery than this and you think it's not gonna work now then add a little bit more my second and then be mixing in until you get this this is what you want and to follow up Freddie now that we have our dough ready and our corn husk husk I already took them out of the water all you got to do is drain the water you do not have to pat dry them or anything so we're going to go ahead and do is you're going to use the side that is smooth okay there's a tyrannous rough that's gonna be the outside the smooth part it's the inside so we're gonna go ahead and do just go ahead and get some like a spoon put it right in the middle and then just fold it or you could tie them up if you want to do extra work and tie them up that's good Paul that's all you got to do so let's continue on doing this [Music] so let's continue for this are our dog okay guys we already finished with her tamales I'm gonna put them to cook usually when I cook a small amount I use a smaller poppet I used like to cook my beans for to do my goggles and I don't have that sorry I don't have the steamer rack so you sure use the plate and then put water on it which I showed you in my other videos today when I went to gather the NASA I found this one for $12 you guys so there was a smaller one I think it was 10 quart I'm not sure for like $8.00 and there is bigger ones so you don't have one go ahead and go get one I'm pretty sure to find them in any other fake Mexican market right now they have a lot of them because you know christmas is coming so we use a lot of tomatoes on Christmas I washed it already I did not take this off here because I wanted to show you guys that it's a 20 court paw with the steamer rack so what I'm gonna go ahead and do is these are perfect because they already have the amount of water that you have to put in there what you're gonna do is fill it up to where the lines up and then you're gonna put your steamer in there right for the line then we're gonna picture tamale so I'm gonna go ahead and fill it up with the water let me remove this cuz I I was gonna remove it I had a 20 but I said no let me show them and I washed it with it on okay so I'm gonna fill it up with water and then I'll show you how to fix up the - okay so now I already have the steamer rack and we put water let's go ahead and fix at the malleus okay so I got a total of 50 for my left some are smaller some are bigger cuz the Cornhusker depends and they're too small you could layer another one over it so the extra that I had I'm gonna go ahead and put them on top if you don't have any extras you could just use foil paper um you can put a cloth whatever you have so I'm gonna go ahead and cover them up okay so once I cover at the mug let's go ahead and turn this on on a medium or a medium to low it depends on your on your stove as well we're gonna go ahead and cook them for one hour they should be done in an hour but remember if you're cooking more tamales it'll be longer but you just talk to keep on checking them like an hour and then 30 more minutes and see when um when they're day so we're gonna go ahead and leave this cooking for an hour and then we'll come back when they're done well it's been an hour let's take one form on top and let's take one from the middle but if the top ones are ready all of these should be ready when they're very hot remember that does really really soft okay but what you want is the total come apart from the corn house which this is done it looks like it's probably not cooked but it is once it cools it down they'll get its perfect shape so that's what you want okay start alright the maggots are all done you have to let them cool down a little bit I forgot to mention in the beginning of the vent of the video make sure your pineapple juice and your pineapples and all that it's room temperature okay make sure it's not cold and if you're not gonna use pineapple juice and you're gonna use water make sure it's a warm water like not super hot but the warm is that you could handle and these are naturally with no um coloring but if you want to make them more like like a yellow color you could go ahead and add a couple drops of food coloring into your masa but I mean this is not for style this is for home so let's go ahead and try this is that my lids are so good they have pineapple and raisins your sweet these are sweet on my list I can enjoy what the cup of coffee or something when you're tired of all the meat on my list but let's go ahead and try them and this actually tastes good when they're already at room temperature as well but it's up to you however you like to enjoy but anyways you guys we had came to the end of this video and I hope you guys enjoy don't forget it give it a thumbs up don't forget to comment share and subscribe you guys let your friends and family know to subscribe to the channel and I really really appreciate it for all the new subscribers that we have thank you very much and let's go ahead and try this [Music] see the reason why I told you that I added the other ones cuz that way you could have pineapple and the crushed pineapple actually disappeared into the Mussa but this is a really good case thank you for watching and we'll see you next time on let's cut that [Music] [Music]

Channel: Let's Cook That!

Views: 34,034

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Id: yntMcG4Dg3M

Length: 17min 5sec (1025 seconds)

Published: Wed Nov 20 2019