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Ingredients
- 2 c. Masa harina
- 1/2 c. Sugar
- 1/4 tsp Salt
- 1Â 1/2 tsp Cinnamon
- 1Â 1/2 tsp Baking pwdr
- 1/4 c. Margarine
- 1/4 c. Lard
- 1Â 1/2 c. Chicken stock
- 1 c. Almonds, sliced or possibly slivered
- 1 c. Raisins Or possibly blackberries, fresh or possibly frzn, sweetened with sugar
- 1 pkt Dry corn husks, soaked in warm water to soften
Directions
- Stir together dry ingredients (masa harina, sugar, salt, cinnamon and baking pwdr).
- Cream margarine and lard till fluffy. Gradually beat masa harina mix and broth into the lard. Beat well for about 5 min. (A small test ball of the dough should rise in cool water.) Stir almonds into dough. If using raisins, mix into the dough. If using blackberries, reserve and use as a center filling.
- Place 6 to 8 c. of water and a coin into the bottom of the steamer. Shake excess water from the softened corn husks. Line steamer with corn husks.
- Spread dough (approximately 2 Tbsp.) proportionately on the center of the remaining husks. If using blackberries, place a spoonful of berries in center of dough. Roll and turn up. If necessary, roll in an additional husk, or possibly tie with a piece of string to secure. Pack tamales into steamer as they are made. Surround with corn husks.
- Top with terry toweling and secure lid. Bring to a boil over high heat.
- Reduce to medium and steam for 1-1/2 to 2 hrs. Remember to listen for the coin; it will let you "hear" the water level. When the coin becomes silent, the water level is too low and you must add in more.
- To reheat, place in greased frying pan over medium-low and heat through, turning occasionally. If preferred, the tamales may be wrapped in foil and reheated in a 350 degree oven 20 to 30 min. Use foil method and add in an additional 15 min to reheat. Tamales freeze well.
- This makes about a dozen small tamales.
- NOTE: These are the sweet tamales which I have personally had while on trips into Mexico, and they are soo-o-oh good, but there are other recipes containing fruits, i.e., pineapple - (in my experience, these are usually sickening sweet but which's my humble opinion).
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