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Yes, it is some work, but well worth it for family or special friends. A different dessert to be sure.
- 29.58 ml pine nuts
- 177.44 ml unsalted butter
- 4.92 ml baking powder
- 2.46 ml salt
- 29.58 ml honey
- 14.79 ml dark brown sugar
- 295.73 ml masa harina
- 118.29 ml milk
- 14.79 ml ground mexican cinnamon (canela)
- 29.58 ml raisins
- 59.14 ml dried cherries
- 59.14 ml dried apricot
- 29.58 ml finely diced candied papaya
- 14.79 ml minced orange zest
- 10 large dried corn husks, soaked in warm water for 30 minutes
- To prepare the filling, place the pine nuts in a hot, dry skillet, toast over medium heat for 4 to 5 minutes, stirring occasionally, until lightly browned; set aside.
- Place the butter, baking powder, salt, honey, and brown sugar in the bowl of an electric mixer fitted with a paddle attachment.
- Cream on high speed until light and smooth, about 5 minutes.
- Add the masa harina and turn down the speed to low.
- Add the milk, canela, raisins, dried cherries, dried apricots, candied papaya, orange zest, and toasted pine nuts and mix until a firm dough forms.
- Work the dough by hand for about 1 minute, until the dough is thoroughly mixed.
- Divide into 8 equal pieces.
- Drain corn husks and shake dry.
- Tear 16 thin strips (about 1/8 inch wide) from 2 husks and set aside for tying the tamales.
- Lay out the remaining 8 corn husks.
- Take a portion of the dough, place in a corn husk and spread out evenly, leaving about 1-1/2 inches of exposed corn husk at each end and 3/4 inch at each side.
- Bring the sides of the corn husk together, folding the dough; tuck one side of the husk under the other and roll up the tamale so the dough is completely enclosed inside the husk.
- Twist each end and tie with the reserved strips of corn husk.
- Repeat for the remaining tamales.
- Steam the tamales for 30 to 35 minutes over lightly boiling water, adding more boiling water as needed.
- The tamales are done when they feel firm to the touch but are not hard and the dough comes away easily from the husk.