- 24 Tamales
- 2 dozen dried cornhusks (can be substituted with 8″ X 4″ sheets of kitchen parchment)
- 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 fluffy.
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 bottom.
Arrange tamales over the steamer rack stacking loosely to allow for the dough to expand.
Tamales should not come in contact with the water.
Steam for about an hour or until dough comes away from husks when unrolled.