Recipes from Mexico :: Mexican Desserts
2 lbs. hojas (corn husks)
2 lbs. masa
1/2 c. solid vegetable shortening
1 c. sugar
1/4 c. warm water, as needed
2 Tbsp. cinnamon
1 c. dry raisins
4 tsp. aniseed
Soak corn husks in hot water for 20 or 1/2 an hour until pliable. Stand in a pan to let them drain.
Mix masa with shortening, then add sugar, kneading and adding a little warm water at a time to make a smooth dough. Then add cinnamon, raisins and aniseed, blending into dough.
Lay softened husks on a large table. Put 4 Tbsp. of mixture on bottom half of each husk. Fold as for regular tamales. Stand assembled tamales in a small roaster pan half filled with water. Cover with lid, bring water to a boil, and cook over med. heat for 1 hour. Masa will separate from husks when cooked.
