Recipes from Mexico :: Mexican Desserts
40 to 50 dried corn husks
Hot water
3/4 c. firmly packed crushed piloncillo or brown sugar
1/4 c. lard or vegetable shortening (at room temperature)
1/4 c. butter or butter-replacement (at room temperature)
1/2 tsp. vanilla extract
2 c. Masa Harina®
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Pin. of salt
3/4 to 1 c. warm water
1/3 c. flaked coconut
1/3 c. raisins
2 c. diced fresh pineapple
Boiling water
2 c. crema or sour cream
Place corn husks in large pot; add very hot water to cover. Top husks with plate and heavy jar to keep submerged. Let stand at least 3 hours or overnight.
Drain corn husks; rinse and rub each husk under running water to remove any silk and debris. Drain well; pat dry. Wrap in towel to keep pliable.
Combine piloncillo, lard and butter in large mixer bowl; beat until light and fluffy, 5-10 mins. Beat in vanilla extract. Mix Masa Harina®, 1/4 c. at a time; beat until thoroughly blended. Gradually beat in warm water, using just as much as is needed to form dough that just holds together. Stir in coconut and raisins.
For each tamale, spread rounded Tbsp. dough in center of 1 corn husk to form 3-in. square or rectangular; top with 4 to 6 pineapple pieces. Make 30 tamales in all. Fold tamales.
Line large steamer basket with remaining corn husks. Stack tamales in basket, seam sides down. Cover tamales with kitchen towel. Place steamer basket over 3 to 4 in. boiling water; cover with lid. Adjust heat to maintain gentle boil. Steam tamales about 40 mins.
Remove 1 tamale from center of basket and carefully unwrap; if dough pulls easily away from husk, it is done. If necessary, steam 5 or 10 mins. longer and test again.
Serve tamales hot.
