Tamales de Dulce Sweet
2 dozen dried cornhusks (can be substituted with 8" X 4" sheets of
2 cups. masa harina (corn flower)
⅓ cup lard (can be substituted with margarine or unsalted butter)
1½ tsp baking powder
1½ tsp salt
1½ cups warm stock
½-1 cups sugar (to taste)
1 cup raisins plumped in water
1 cup slivered almonds
Red food coloring
Soak cornhusks in hot water until softened. Cream the lard until light and
Mix the masa harina with baking powder, sugar and salt, and beat
into the lard in small amounts.
Beat in stock to make a soft paste. The dough should be soft and pliable.
Taste for sweetness. Add red food coloring if desired. To test the dough
you can place a small amount in water, if it floats it is the right consistency.
Shake excess water form cornhusks. Spread 1 tablespoon of the dough on the
center of cornhusk. Leave room to fold over the top and bottom edges. Add 1
tablespoon of combined raisins (drained) and almonds. Fold cornhusk and dough
over the filling so that it is completely covered. Fold the top and
Arrange tamales over the steamer rack stacking loosely to allow for the dough
Tamales should not come in contact with the water.
Steam for about an hour or until dough comes away from husks when unrolled.