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 one hour. Masa will separate from husks when cooked.
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