Tamales with pineapple and nuts

Ingredients:

• 18 dried corn leaves
• 2 cups corn flour
• 1 teaspoon of salt
• 14 tbsp (200 g) butter, room temperature
• 1/4 cup granulated sugar
• 1/4 tbsp. and 2 tbsp. l. brown sugar
• 1/2 tsp almond extract
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 tube cinnamon
• 1 pineapple, peeled, core removed, flesh cut into small cubes
• 2 teaspoons of honey
• 1/4 cup coconut rum
• 1/4 cup pecans, toasted and finely chopped

Preparation:

1. Place the corn husks in a bowl and cover with hot water. Press down with a plate to ensure all the husks are completely submerged. Soak until the husks are pliable, about 1 hour.
2. Meanwhile, prepare the dough: In a bowl, mix the cornmeal with 1 teaspoon of salt. Add 10 tablespoons (150 g) of butter, 3/4 cup of warm water and knead until smooth. Add granulated sugar, 1/4 cup of brown sugar, almond and vanilla extract, ground cinnamon, and mix. Cover the dough with plastic wrap and refrigerate.
3. Prepare the filling: Pour 1/2 cup of water into a saucepan, add a cinnamon stick, and bring to a boil. Simmer until the liquid has reduced slightly, about 10 minutes. Melt 4 tablespoons (60 g) of butter in a frying pan over medium heat.
   
   Add 2 tablespoons brown sugar and cook, stirring, until the sugar dissolves, about 1 minute. Add the chopped pineapple, honey, and cinnamon water with the straw and cook, stirring, until almost all the liquid has evaporated, about 5 minutes.
4. Add rum to the pan and ignite. Continue cooking until the pineapple is lightly caramelized, about 3 minutes. Remove the pan from the heat and stir in the pecans. Let cool.
5. Remove the leaves from the water and pat dry. Lay the leaves out on a clean surface, discarding any small or torn ones. Place 1 tablespoon of dough in the center of each leaf and spread it out evenly, leaving a 2.5 cm (1 inch) border around each edge. Then place 1 tablespoon of pineapple in the center of the dough and spread it out evenly. Roll the tamale into a roll, ensuring the filling remains inside the dough. Then fold the edges in and tie with kitchen string.
6. Place the steamer basket in a large pot filled with 1-2 inches of water. Place the tamales in the basket and cover the pot with a lid. Bring the water to a boil and steam the tamales until the dough separates from the leaves, about 40 minutes. Remove the tamales from the steamer and let cool slightly.
   
   You might be interested in another one pork tamale recipe.