| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert |
32 |
Servings |
INGREDIENTS
| 32 |
|
Dried corn husks |
| 1 |
c |
Lard |
| 1 |
ts |
Salt |
| 3 |
c |
Masa harina mix |
| 1 1/2 |
c |
Warm water |
| 1/2 |
c |
Firmly packed brown sugar |
| 1 1/2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 2/3 |
c |
Chopped pecans |
| 2/3 |
c |
Raisins |
INSTRUCTIONS
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.
ARIELLE@TARONGA.COM
(STEPHANIE DA SILVA)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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