4 pineapple and coconut tamales Recipes

dried guajillo chiles (about 3 oz), dried chiles de arbol, pineapple, peeled, cored, and chopped (about 4 cups), garlic, peeled, cumin seeds, ground canela (see tips, below ), freshly squeezed orange juice, extra-virgin olive oil, apple cider vinegar, sugar, grated zest of 1 orange, ground canela (see tips, below ), six large lamb shanks (about 1 1/4 lb each), trimmed of excess fat, six 1/2-inch-thick fresh pineapple rings, cored, roasted vegetables, coconut tamales

dried corn husks, butter flavor shortening or 1 cup margarine, corn , masa mix, light brown sugar, granulated sugar, nutmeg, ground cinnamon, vanilla extract, salt, water (or more for mixing the masa), crushed pineapple in syrup, drained, raisins, chopped, shredded coconut

dried banana pieces, almonds, sweetened flaked coconut, corn husks, soaked, fresh pineapple chunks, fruit juice, brown sugar, cream (optional), lime zest, brown sugar, vegetable shortening, masa harina, salt, fruit juice or 3/4 cup milk or 3/4 cup soymilk, baking powder