Recipes from Mexico :: Mexican Desserts
1/2 c. butter
2 1/2 (two and a half) c. Masa Harina
2 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
1 c. boiling water
1 1/2 (one and one-half) c. sweet corn kernels, pureed
1 1/2 (one and one-half) c. raspberries, pureed and strained
1 tsp. vanilla extract
1/2 c. golden raisins
1/2 c. almonds, toasted and chopped
1 Tbsp. candied lemon peel, minced (optional)
Fresh raspberries for garnish
Mint sprigs for garnish
In the bowl of an electric mixer fitted with a paddle, beat the butter until light and fluffy (4-5 mins.). Add the masa, baking powder, salt and sugar and mix until blended. Add the water, corn puree, raspberry puree and vanilla extract and mix just until combined. Dough should be light and very moist.
Spread the dough on soaked corn husks in a square or rectangular approximately 1/4 in. thick. Distribute some of the raisins, almonds and candied lemon peel in center and roll up to form a cylindrical shape. Tie or fold ends of husks over to enclose tamale. Steam tamales for 1/2 an hour.
Serve warm with a garnish of fresh berries and mint sprigs.
Yields 10 to 12 tamales.
