Ingredients:
- 1/2 lb. Lard or Vegetable Shortening
- 1 1/2 lb. Masa for Tamales
- 1 tsp. Salt
- 1/2-Cup Milk
- 3 Tbsp. of ground Canela (Mexican Cinnamon)*
- 1 tsp. Baking Powder
- 2 Cups Brown Sugar
- 2 tsp. pure vanilla extract
- 1 lb. Corn Husks (soaked in hot water)
Preparation:
1. In a large mixing bowl combine lard, salt, baking powder, canela and sugar.
2. Beat until light and fluffy.
3. Little by little, add masa (mixing well after each addition) and at the same time gradually add milk until everything is incorporated into a smooth dough.
4. Shake off excess water from cornhusks and spread them out onto a table.
5. Put about 1/2 Cup of dough in the center of each husk and roll shut. Fold bottom end up to keep the dough inside.
6. Place upright in a steamer and steam for about 1 hour.
Yield: 1 Dozen Tamales
*Mexican cinnamon will crumble easily in a coffee grinder – grinding whole cinnamon sticks will ensure the freshest possible end product. If Mexican cinnamon is not used be sure to use 1 level Tbsp. of “American” cinnamon. Mexican cinnamon is much milder and should be treated so accordingly when creating this recipe.
