Recipe by Charlotte J
Posting for Zaar World Tour 2006 I did not know they made two types of tamales, sweet and savory. I think these sound really good!! From Nestles
- 1 (8 ounce) packagedried corn husks
- 1 cup lard or 1 cup shortening, divided
- 2 1⁄2 cups masa harina flour (mexican corn masa mix)
- 1 1⁄2 cups yellow cornmeal
- 1⁄4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons salt
- 1 1⁄2 cups water
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 cup raisins
- 1⁄2 cup chopped walnuts
Directions See How It's Made
- Sort corn husks, setting aside any torn ones.
- Soak intact husks in warm water for at least 1 hour or until softened and easy to fold.
- Beat 2/3 cup lard in large bowl until creamy.
- Combine flour, corn meal, sugar, cinnamon and salt in medium bowl.
- Alternately add flour mixture, water and sweetened condensed milk to lard, mixing well after each addition.
- Melt remaining lard and gradually stir into masa mixture, mixing until consistency of thick cake batter (masa).
- Stir in vanilla, raisins and nuts.
- Spread 1/4 cup masa, using back of a spoon, to form a square in the center of one husk.
- Fold right then left edge of husk over masa.
- Fold up bottom edge.
- Repeat with remaining ingredients.
- Place vegetable steamer in pot with lid and add water to just below steamer.
- Arrange tamales upright in steamer rack.
- Cover top of tamales with reserved dry husks and a damp towel and cover.
- Bring to a boil then reduce heat to low.
- Steam, adding water as needed, for about 1 1/2 to 2 hours or until masa pulls away from husks.