1 stick of butter at room temp.
1/3 cup vegetable shortening or avocado oil
1/2 cup sugar
2 cups masa harina
1 1/2 teaspoons baking powder
pinch of salt
2 cups warm water or milk
1/3 cup pineapple preserves
1 1/2 cups pineapple diced
15 to 20 corn husk
1 cup of cajeta or dulce de leche for garnish slightly warmed
For Pecan Variation
1/4-1/3 cup finely crushed pecans
Soak 20 corn husk in really hot water, set aside. They should soak for a few hours.
Whip together the butter and shortening until fluffy and light.Mix in the sugar. In another bowl, combine the masa harina, baking powder and salt. Gradually add in the warm water until dough forms.
Mix in the masa to the butter/sugar mixture. Fold in the preserves and diced pineapple. If adding in the pecans, add them now. Or leave as is for pineapple only tamal.
Shake off excess water from corn husk and fill them with about 3 tablespoons of pineapple masa filling down the center. Fold over to close and arrange open side up in steamer pot.
Keep a tea kettle or pot of warm water on low in case you need to add more water to the steamer. Add plenty of water and steam for 1 hour or 1 1/2 hours . Remove from heat and let stand for 20 minutes. Garnish with dulce de leche or cajeta and pecan pieces.