Ingredients Jump to Instructions ↓

  1. 1 (8-ounce) package corn husks

  2. 1/3 cup raisins or currants

  3. 1/2 cup apple juice

  4. 1/2 cup lard or butter, at room temperature

  5. 3/4 cup sugar

  6. 1 pound fresh masa for tamales, store-bought

  7. 1/2 cup milk at room temperature

  8. 1/4 teaspoon salt

  9. 1 teaspoon baking powder

  10. 1/4 teaspoon ground cinnamon

  11. 1/3 cup chopped dried figs

  12. Crema , for serving (optional, recipe follows)

  13. 1 peeled, seeded, and coarsely chopped mango or Papaya , for serving

Instructions Jump to Ingredients ↑

  1. Simmer the husks in water to cover for about 10 minutes. Weight with a plate to keep them submerged, and leave to soak for 1 or 2 hours, or until they are completely flexible. Place the raisins in a small bowl, cover them with the apple juice, and leave to macerate . With an electric mixer , beat the lard or butter until it is light and fluffy, about 1 minute. Add the sugar and half of the fresh masa, and beat them into the mixture. Little by little, alternate adding the milk and the remaining masa , beating in between each addition, until the mixture is the consistency of thick batter . Beat in the salt, baking powder, and cinnamon and continue beating for 1 minute longer.

  2. Separate out 12 of the largest and most flexible husks, they should be at least 6 inches wide and 6 or 7 inches long. Reserve the remaining husks for tieing the tamales. If there aren't enough large husks, overlap them to give a nice wide surface to spread the dough on. Pat the leaves dry with a tea towel. Place about 1/3 cup of the batter in the center of each husk, top with a few raisins (use a slotted spoon to remove the raisins from the apple juice) and figs, and wrap and tie the husks as usual to enclose the dough . Steam the tamales for 2 1/2 hours, or until they come easily free of the wrappers. Cool slightly and serve, with crema and chopped mango or papaya, if desired


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