Yield: Between 1 and 2 dozen tamales
- 2 pounds prepared masa without salt
- 2 cups sugar or to taste
- 1 tablespoon cinnamon
- 1-2 cups raisins, plumped in water
- 1 cup coarsely chopped pecans, walnuts or pine nuts (optional)
- 30-40 dried corn husks, cleaned of debris and soaked in warm water until pliable (about 20 minutes)
Drain raisins. Mix raisins and nuts into masa dough.
Scoop about 2 tablespoons masa and place in center on the smooth side of 1 corn husk. Fold sides and bottom in. Tie with a strip of corn husk or string, if you like, or just leave folded. Repeat with remaining corn husks and filling.
Cook tamales in a tamale steamer or in a conventional steamer. Line tray or basket with corn husks; place tamales on top. The tamales should not come in contact with the water. Steam tamales about 1 hour. They are done when masa no longer sticks to the corn husks when tamales are unrolled.
Tip: To prevent steamer from drying out, put a coin in the bottom of the steamer. You will hear it clinking as long as there is boiling water in the steamer.
Note: The number of tamales you'll get from this recipe depends upon the thickness of the masa you use for each tamale.