TAMALES DE DULCE
- Cooks . com
- Aug 10, 2016
- 1 min read
TAMALES DE DULCE 1 pkg. corn husks 4 1/2 c. Masa Harina tortilla flour 2 2/3 c. warm water 1 1/2 c. lard 1 c. sugar 1 tsp. salt 1 tbsp. ground cinnamon 1 c. raisins
Soak corn husk 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 water; let stand 20 minutes. In separate large mixer bowl beat together lard, sugar, salt, and cinnamon until fluffy. Beat in flour mixture until well combined.
Measure 1/4 cup of the flour mixture onto each tamale wrapper; spread to a 5 x 4 inch rectangle, centered on corn husk.
Roll tamales jelly roll style being sure to make a tight roll. Tie ends securely with pieces of corn husk or string.
Place tamales on rack in steamer. Add water to just below rack level. Bring to boiling; cover and steam over medium heat 1 1/2 hours. Add water as needed.
Makes 18 tamales.
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