Tamales de Piña con Mantequilla | Sweet Heat with Rick Martínez

Rick is whipping up a big batch of tamales for the holidays. These tamales are inspired by his love of pineapple upside down cake—mixed up with lots of butter, ripe pineapple and topped with a silky butterscotch sauce. Happy Holidays! GET THE RECIPE ►► https://f52.co/3jnddFE

CHAPTERS ►►
00:57 – Prep & Propagate Your Pineapple
02:32 – Purée & Cook the Pineapple
04:36 – Mix Up Your Masa
06:46 – Soak the Glorious Hojas
08:25 – Wrap & Roll the Tamales
11:13 – The Buttery Pineapple Butterscotch Sauce
12:02 – Time To Eat

FEATURED IN THIS VIDEO ►►
Food processors on Food52: https://food52.com/shop/search?q=food processor
Le Creuset Dutch Ovens: https://f52.co/3Wq6vNO
Five Two Saucepan: https://f52.co/3VkE9Dd

PREP TIME: 1 hour 15 minutes
COOK TIME: 1 hour 5 minutes
MAKES: 2 dozen tamales

INGREDIENTS ►►
Tamales
1 large pineapple, top removed, peeled, cored and cut into 2” chunks (about 2 pounds)
1 pound (453g) unsalted butter
3 teaspoons (12g) sea salt, plus more
4.4 pounds (2 kg) masa fresca para tamales
1/2 cup pineapple juice
1 1/2 cups (350g) granulated sugar, plus more if using an unripe pineapple
1 teaspoon ground allspice
1/2 teaspoon ground cloves
7 teaspoons (28g) baking powder
30 corn husks
Pineapple Butterscotch
1 cup granulated sugar
3 tablespoons unsalted butter
1/2 teaspoon kosher salt
2/3 cup pineapple juice or purée

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