Raspberry Tamales

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Raspberry Tamales

 

1/2 cup butter

2 1/2 cups Masa Harina

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup granulated sugar

1 cup boiling water

1 1/2 cups sweet corn kernels, pureed

1 1/2 cups raspberries, pureed and strained

1 teaspoon vanilla extract

1/2 cup golden raisins

1/2 cup almonds, toasted and chopped

1 tablespoon candied lemon peel, minced (optional)

fresh raspberries for garnish

mint sprigs for garnish

 

In the bowl of an electric mixer fitted with a paddle, beat the butter until

light and fluffy (4-5 minutes). Add the masa, baking powder, salt and sugar and

mix until blended. Add the water, corn puree, raspberry puree and vanilla

extract and mix just until combined. Dough should be light and very moist.

Spread the dough on soaked corn husks in a square approximately 1/4 inch thick.

Distribute some of the raisins, almonds and candied lemon peel in center and

roll up to form a cylindrical shape. Tie or fold ends of husks over to enclose

tamale. Steam tamales for 30 minutes.

Serve warm with a garnish of fresh berries and mint sprigs.

Makes 10 to 12 tamales.