Soak the corn husks for tamales in water to soften them, and then drain the excess water.
Combine all of the dough ingredients and knead until they are combined and integrated. If the dough is to moist at this point, add additional flour or dough. If it is too firm, then you can add a little bit of milk to soften it.
Divide the dough into three equal parts. Add yellow food coloring to one of the parts, red food coloring to another, and no food coloring to the third. Knead with your hands until the color is evenly distributed.
Once the dough is ready, add a small amount in one of the corn husks (approximately 4 tablespoons should be enough), and flatten with your hands so it goes all the way from one end to the other (see image)
For the pineapple flavor, add some of the crushed pineapple to the dough and mix it in, flattening on the corn husk once you have finished. Then add the pineapple chunks in the center along with some raisins. Fold the pointy part of the tamal down slightly, and then roll the tamal up like a burrito. Place it top-side up in the steamer.
For the strawberry flavor, add a small amount of the strawberry preserves, some chopped strawberries, and a tablespoon of cream cheese to the center of the dough, and fold as instructed above. Place in the steamer as well.
For the dulce de leche tamales, add a tablespoon of dulce de leche, a tablespoon of cream cheese, and a few chopped pecans to the center of the dough and follow the instructions above.
Cover the tamales with the remaining corn husks and add enough water to your steamer where it doesn't touch the tamales. Top with the lid and let cook in the steamer for 1.5 hours.
Once cooked, let them cool a little bit and then unwrap and enjoy with atole or hot chocolate.