Yield: 32 Servings
|32||Dried corn husks|
|3 cups||Masa harina mix|
|1½ cup||Warm water|
|½ cup||Firmly packed brown sugar|
|1½ teaspoon||Baking powder|
|⅔ cup||Chopped pecans|
Soak husks according to directions in Basic Tamales (see recipe). 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.
(STEPHANIE DA SILVA)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .