INGREDIENTS

INSTRUCTIONS

* Note: See the .Crema. recipe which is included in this collection.
Simmer the husks in water to cover for about 10 minutes. Weight with a
plate to keep them submerged, and leave to soak for 1 or 2 hours, or until
they are completely flexible. Place the raisins in a small bowl, cover them
with the apple juice, and leave to macerate. With an electric mixer, beat
the lard or butter until it is light and fluffy, about 1 minute. Add the
sugar and half of the fresh masa, and beat them into the mixture. Little by
little, alternate adding the milk and the remaining masa, beating in
between each addition, until the mixture is the consistency of thick
batter. Beat in the salt, baking powder, and cinnamon and continue beating
for 1 minute longer. Separate out 12 of the largest and most flexible
husks, they should be at least 6 inches wide and 6 or 7 inches long.
Reserve the remaining husks for tying the tamales. If there aren't enough
large husks, overlap them to give a nice wide surface to spread the dough
on. Pat the leaves dry with a tea towel. Place about 1/3 cup of the batter
in the center of each husk, top with a few raisins (use a slotted spoon to
remove the raisins from the apple juice) and figs, and wrap and tie the
husks as usual to enclose the dough. Steam the tamales for 2 1/2 hours, or
until they come easily free of the wrappers. Cool slightly and serve, with
Crema and chopped mango or papaya, if desired. This recipe yields 6
servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6221 broadcast 03-11-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-11-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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