Tamales dulces (Sweet raisin tamales)
October 26, 2010
Recipe from our recent cooking group.
Tamales Dulces de Uvas Pasas/Sweet Raisin Tamales
• 1 package (8 oz.) Dried corn leaves
• 1 cup lard or vegetable oil, divided
• 2 1 / 2 cups masa harina
• 1 1 / 2 cups yellow cornmeal
• 1 / 4 cup granulated sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons salt
• 1 1 / 2 cups water
• 1 can (14 oz.) NESTLÉ CARNATION Sweetened Condensed Milk Condensed Milk
• 2 teaspoons vanilla extract
• 1 cup raisins
• 1 / 2 cup chopped walnuts
Makes two dozen tamales.
GATHER corn husks, separating those that are broken. Soak intact leaves in warm water for at least 1 hour or until soft and easy to fold.
WHIP 2 / 3 cup lard in a bowl until creamy. In a medium bowl mix flour, cornmeal, sugar, cinnamon and salt. Alternately, add flour mixture, water and condensed milk to lard, mixing well after each addition. Melt the remaining lard. Gradually, beat the dough mixture to give a consistency of thick cake batter. Add a dash of vanilla extract, raisins and nuts.
SPREAD 1 / 4 cup of batter, using the back of a spoon to form a square in the middle of a corn husk. Fold the right side of the husk over the dough, and then the left. Fold the bottom right. Repeat with the remaining dough.
PLACE a basket for steaming in a pot with lid (or use a tamalera). Pour water until it just reaches the bottom of the basket. Arrange tamales upright in the basket. Top with remaining sheets with a damp cloth. Cover it. Boil. Decrease the heat and cook on low. To keep the steam, add more water if necessary, and let the tamales simmer for 1 1 / 2 to 2 hours or until the dough begins to loosen from the husks.