Sweet Tamales (makes about 2 dozen)
- 5 cups Masa Harina
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 tsp of vanilla
- 1/2 tsp of ground nutmeg
- 1 tablespoon cinnamon
- 1/2 cup granulated sugar
- 1 cup lard,or vegetable shortening
- 3 cups of water, heated
- 2/3 cup pecans, coarsely chopped
- 3/4 cup raisins (if you don't like raising skip it or add blueberries,)
- 1 bag of corn husks, rinsed and soaked in hot for about 40 min or until soft
Directions:
Combine Masa Harina, salt, baking powder, cinnamon and sugar; set aside.
Place lard in large mixing bowl an beat at high speed with electric mixer until light and fluffy, about 3 to 5 minutes. Add masa mixture in 2 to 3 batches, alternately with warm water, beating constantly. Add nuts and raisins, mixing to distribute evenly through the dough. Dough should be soft, but pliable, not watery. To test dough, place a small piece in a cup of water. If the dough floats, it is the right consistency.
Place a husk in the palm of one hand, and place about 2 tablespoons of dough at one end. Since there is no filling you don't need to spresd it out. Roll up the corn husk, and fold over wide end to seal the bottom.
Fill bottom of a large tamale pot, or steamer with enough water to steam. Water should not touch the tamales. Arrange tamales vertically, wide, folded end down, on rack. Tamales should be packed, but not crammed, so they will remain vertical. Cover tamales with more corn husks or a layer of clean dish towels to prevent the tamales from absorbing too much water. They should be steamed, not immersed. Cover pot tighly with lid.
Bring water to a boil, reduce heat and simmer for about 1 1/2 hours. Ensure that water does not cook away during this time, adding more as needed. Check tamales for doneness. Tamales are done when the masa easily separates from the husk and the tamale retains its shape. If not done, continue steaming until done.
Serving suggestions:
Serve warm with a cup of hot chocolate or champurrado.