Rick is whipping up a big batch of tamales for the holidays. These tamales are inspired by his love of pineapple upside down cakemixed up with lots of butter, ripe pineapple and topped with a silky butterscotch sauce. Happy Holidays! GET THE RECIPE https://f52.co/3jnddFECHAPTERS 00:57 - Prep & Propagate Your Pineapple02:32 - Pure & Cook the Pineapple04:36 - Mix Up Your Masa06:46 - Soak the Glorious Hojas08:25 - Wrap & Roll the Tamales11:13 - The Buttery Pineapple Butterscotch Sauce12:02 - Time To EatFEATURED IN THIS VIDEO Food processors on Food52: https://food52.com/shop/search?q=food processorLe Creuset Dutch Ovens: https://f52.co/3Wq6vNOFive Two Saucepan: https://f52.co/3VkE9DdPREP TIME: 1 hour 15 minutesCOOK TIME: 1 hour 5 minutesMAKES: 2 dozen tamalesINGREDIENTS Tamales1 large pineapple, top removed, peeled, cored and cut into 2 chunks (about 2 pounds)1 pound (453g) unsalted butter3 teaspoons (12g) sea salt, plus more4.4 pounds (2 kg) masa fresca para tamales1/2 cup pineapple juice1 1/2 cups (350g) granulated sugar, plus more if using an unripe pineapple1 teaspoon ground allspice1/2 teaspoon ground cloves7 teaspoons (28g) baking powder30 corn husksPineapple Butterscotch1 cup granulated sugar3 tablespoons unsalted butter1/2 teaspoon kosher salt2/3 cup pineapple juice or pureSUBSCRIBE TO FOOD52 https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
