LOCATION: Recipes >> Mexican >> Tamales 10
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Tamales 10
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cornhusks
4 1/2 cups masa harina
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.
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.
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.
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