Things You'll Need:
- 1/4 tsp. salt
- 1/3 lb. lard or butter
- 3/4 cup granulated sugar
- 1/4 cup candied citrus fruits - chopped
- 1 tsp. baking powder
- 1 1/2 cups chicken broths or 1/2 cup milk if using butter for the masa
- 1/2 lb. dried corn husks
- 1/4 cup pine nuts - toasted
- 1/4 cup golden raisins
- 1/3 tsp. ground cinnamon
- 1 lb. fresh corn masa or 1 1/2 cups dried masa harina de maiz
- 1/4 tsp. salt
- 1/2 lb. dried corn husks
- 3/4 cup granulated sugar
- 1/4 cup candied citrus fruits - chopped
- 1/3 tsp. ground cinnamon
- 1 lb. fresh corn masa or 1 1/2 cups dried masa harina de maiz
- 1/3 lb. lard or butter
- 1 tsp. baking powder
- 1/4 cup golden raisins
- 1/4 cup pine nuts - toasted
- 1 1/2 cups chicken broths or 1/2 cup milk if using butter for the masa
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Step 1
Bring a large pot of water to a boil and then turn off the heat. Add the corn husks to the pot and weight them down with a plate to completely submerge them.
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Step 2
Let the corn husks soak for an hour.
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Step 3
If using fresh, store-bought masa, cream the lard or butter and sugar in an electric mixer until light and fluffy. Add masa and roughly 1/3 to 1/2 cup broth or milk gradually to the mixer until all the masa is used.
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Step 4
Add the salt, baking powder, pine nuts and cinnamon and whip the masa until fairly light and fluffy. Test the masa by taking a small ball of it and placing it in a glass of water. If the masa floats, it is ready. If it sinks, it needs more liquid whipped in. (If adding more liquid, do so in very small increments.)
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Step 5
If using dried masa harina de maiz, cream the lard or butter and sugar and add the masa harina and one cup water or broth slowly. Add 1/3 cup to 1/2 cup broth or milk and the remaining ingredients and whip until the masa is light and fluffy. Test as above, by dropping a ball into a glass of water.
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Step 1
Drain the corn husks and pick 12 of the nicest, largest ones. Spread a husk on a cutting board or large plate with the large end facing the top of the board or plate.
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Step 2
Pat the husk dry with a paper towel and place about one heaping tablespoon of masa right in the center. Using your fingers or the back of a spoon, spread the masa almost all the way to the sides of the husk and to near the top.
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Step 3
Leave most of the lower half of the husk uncovered. Place few teaspoons of the fruits in a vertical line down the center of the masa.
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Step 4
Fold the sides of the husk toward each other and overlap them. Fold the empty bottom half of the husk up against the rest of the filled roll.
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Step 5
Pinch the open top of the husk closed and lay the tamale, flap-side down, in a steamer basket. Repeat with the remaining ingredients and make sure the tops of the tamales are pointed upward, if at all possible, in the basket.
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Step 6
Steam the tamales for 20 to 30 minutes or until the masa seems fairly firm inside the husk.
