-
1
Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour.
-
2
Meanwhile, make the dough: Mix the masa harina and 1 teaspoon salt in the bowl of a stand mixer.
-
3
Add 10 tablespoons butter and 3/4 cup warm water and mix with the paddle attachment until combined.
-
4
Add the granulated sugar, 1/4 cup brown sugar, the almond and vanilla extracts and ground cinnamon; mix until combined, about 1 more minute.
-
5
Cover and refrigerate.
-
6
Make the filling: Simmer 1/2 cup water and the cinnamon stick in a saucepan until slightly reduced, about 10 minutes.
-
7
Melt the remaining 4 tablespoons butter in a skillet over medium-high heat.
-
8
Add the remaining 2 tablespoons brown sugar and cook, stirring to dissolve, about 1 minute.
-
9
Add the pineapple, honey and cinnamon water, including the cinnamon stick; cook, stirring, until the mixture is almost dry, about 5 minutes.
-
10
Remove the pan from the heat.
-
11
Add the rum, then return to medium heat.
-
12
Tilt the pan so the rum ignites (or hold a lit match near the sauce to ignite it).
-
13
Cook until the pineapple is slightly caramelized, about 3 minutes.
-
14
Stir in the pecans; set aside to cool.
-
15
Drain the husks and pat dry.
-
16
Tear each husk lengthwise into a 3 1/2-inch-wide piece.
-
17
Tear some of the excess husks into 18 thin strips for ties; reserve the husk scraps.
-
18
Lay the 3 1/2-inch-wide husks on a clean surface.
-
19
Starting 1/2 inch from the wide end, spread 1 tablespoon of the dough down a husk, leaving a 1/2-inch border on the sides.
-
20
Spoon 1 tablespoon of the pineapple filling down the center of the dough.
-
21
Roll lengthwise into a tight cylinder.
-
22
Fold up the narrow end; tie with a strip of corn husk to secure.
-
23
Repeat with the remaining husks, dough and filling.
-
24
Set a steamer basket in a large pot filled with 1 to 2 inches of water.
-
25
Set a small bowl upside down in the basket, then arrange the tamales standing up in the steamer, folded-side down, leaning against the bowl.
-
26
Cover with husk scraps, then lay a damp kitchen towel on top.
-
27
Bring the water to a boil over medium-high heat, cover and steam until the tamales pull away from the husks, about 40 minutes.
-
28
Remove from the steamer and let cool slightly before unwrapping.
-
29
Photograph by Kat Teutsch
