Sweet Tamales Recipe
Ingredients
| Cornhusks, aluminum foil, or parchment | ||
| Masa harina | 4 1/2 Cup (16 tbs) | |
| Warm water | 2 2/3 Cup (16 tbs) | |
| 1 1/2 cups lard or shortening | ||
| Sugar | 3/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Raisins | 1 Cup (16 tbs) | |
| 1 cup chopped mixed candied fruits and peels | ||
| 1/4 cup chopped almonds or pine nuts | ||
Directions
Soak cornhusks in warm water several hours or overnight to soften.
Pat with paper toweling to remove excess moisture.
Mix masa harina and 2 2/3 cups water; let stand 20 minutes.
Meanwhile, in large mixer bowl beat together lard, sugar, salt, and cinnamon till fluffy.
Beat in masa mixture till well combined.
Mix raisins, fruits and peels, and nuts.
Measure 1/4 cup of the masa mixture onto each tamale wrapper; spread to a 5x4-inch rectangle, having one long edge of dough at edge of wrapper and leaving equal spaces at the ends .
Spoon 2 tablespoons of the fruit-nut mixture onto dough about one inch in from the long edge, bringing 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.
Pat with paper toweling to remove excess moisture.
Mix masa harina and 2 2/3 cups water; let stand 20 minutes.
Meanwhile, in large mixer bowl beat together lard, sugar, salt, and cinnamon till fluffy.
Beat in masa mixture till well combined.
Mix raisins, fruits and peels, and nuts.
Measure 1/4 cup of the masa mixture onto each tamale wrapper; spread to a 5x4-inch rectangle, having one long edge of dough at edge of wrapper and leaving equal spaces at the ends .
Spoon 2 tablespoons of the fruit-nut mixture onto dough about one inch in from the long edge, bringing 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.
Chef
