Sweet Tamale Filling

[Guest guest]

32 dried corn husks

1 cup vegetable shortening

1 teaspoon salt

3 cups masa harina mix

1 1/2 cups warm water

1/2 cup firmly packed brown sugar

1 1/2 teaspoons baking powder

1 1/2 teaspon cinnamon

1/4 teaspoon nutmeg

2/3 cup chopped pecans

2/3 cup raisins or dried cranberries (try cranberries for a new taste)

 

Soak husks for usually about 3 hours. Place heavy item on husks to keep them

under the water. For tamale dough:

Beat vegetable shortening and salt until fluffy. Slowly beat in masa mix

alternately with water until very light and fluffy. Add brown sugar, baking

powder, cinnamon and nutmeg, mixing until well blended.

 

To assemble tamales: Drain corn husks; pat dry. Spread 2 tablespoons dough on

the center of the husks, forming a 3 x 2-inch rectangle and spreading completely

to right edge. Spoon 1 teaspoon each pecans and raisins or cranberries

lengthwise down center of rectangle. Fold and steam.

 

 

 

 

for Good - Make a difference this year.