->Tamales 20 <-

32 dried corn husks

1 cup lard

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

Soak husks according to directions in Basic Tamales. For tamale

dough: Beat lard 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 center of husks, forming a 3 x 2-inch rectangle and spreading completely to right edge. Spoon 1 teaspoon each pecans

and raisins lengthwise down center of rectangle.

To enclose and steam tamales, proceed according to directions in

Basic Tamales. Makes 32.