Recipe: Sweet Tamales

Sweet tamales


32 dried corn husks
1 cup lard
1 teaspoon salt
3 cups masa harina mix
1 1/2 cups warm water
1/2 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspon cinnamon
1/4 teaspoon nutmeg
2/3 cup chopped pecans
2/3 cup raisins

Soak husks according to directions in Basic Tamales. For tamale dough:
Beat lard and salt until fluffy. Slowly beat in masa mix alternately
with water until very light and fluffy. Add brown sugar, baking powder,
cinnamon and nutmeg, mixing until well blended.

To assemble tamales: Drain corn husks; pat dry. Spread 2 tablespoons
dough on center of husks, forming a 3 x 2-inch rectangle and spreading
completely to right edge. Spoon 1 teaspoon each pecans and raisins
lengthwise down center of rectangle.

To enclose and steam tamales. To steam tamales, place a rack 2 inches above gently boiling water
in steamer or 4-quart dutch oven. Stack tamales, folded side down,
on rack. Cover, steam about 2 hours or until done. To test for
doneness, remove one tamale from center and one from side of steamer.
Open husks; tamales should be firm and come away easily from husk.

Cornhusks, Aluminum foil or parchment
4 1/2 cups Masa Harina tortilla flour
2 2/3 cups warm water
1 1/2 cups lard or shortening
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup raisins
1 cup chopped mixed candied fruits and peels
1/4 cup chopped almonds or pine nuts.

Soak cornhusks in warm water several hours or overnight to soften. Pat
with paper towels to remove excess moisture or use 8 x 6 inch squares of foil
or parchment.
Mix tortilla flour and 2 2/3 cups warm water. Let stand 20 minutes.
Meanwhile in a large mixer bowl beat together lard, sugar, salt and cinnamon
till fluffy. Beat in flour mixture till well combined. Mix raisins, fruits
and peels, and nuts. Measure 1/4 cup of the flour mixture onto each tamale
wrapper. Spread to a 5 x 4 inch rectangle having one long edge of dough at
edge of wrapper and leaving equal spaces at the ends.
Spread 2 tablespoons of the fruit-nut mixture onto dough about 1 inch
in from the long edge. Bring the filling out to both ends. Roll tamales
jelly-roll fashion, starting with the edge nearest filling and being sure to
make a tight roll. Tie ends securely with pieces of cornhusk or string. (for
foil, fold ends under or twist to seal)
Place tamales on rack in steamer or electric skillet. Add water to just
below rack level. Bring to boiling, cover and steam over medium heat 1 1/2
hours or till tamale pulls away from wrapper. Add more water as needed. Makes
18.