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Tamales 10

Tamales 10 is built on Warm Water, Sugar, Salt, and Ground Cinnamon. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 2/3 cup
• 3/4 cup
• 1 tsp
• 1/2 tsp

Method (preview)

1. 1

   Soak cornhusks in warm water several hours or overnight to soften.

2. 2

   Pat with paper towels to remove excess moisture.

3. 3

   Mix tortilla flour and 2 2/3 cups warm water. Let stand 20 minutes.

4. 4

   Meanwhile in a large mixer bowl beat together lard, sugar, salt and cinnamon till fluffy. Beat in flour mixture till well combined.

5. 5

   Mix raisins, fruits and peels, and nuts.

6. 6

   Measure 1/4 cup of the flour mixture onto each tamale wrapper.

7. 7

   Spread to a 5 x 4 inch rectangle having one long edge of dough at edge of wrapper and leaving equal spaces at the ends.

8. 8

   Spread 2 tablespoons of the fruit-nut mixture onto dough about 1 inch in from the long edge. Bring the filling out to both ends.

9. 9

   Roll tamales jelly-roll fashion, starting with the edge nearest filling and being sure to make a tight roll.

10. 10

    Tie ends securely with pieces of cornhusk or string.

11. 11

    Place tamales on rack in steamer or electric skillet.

12. 12

    Add water to just below rack level.

13. 13

    Bring to boiling, cover and steam over medium heat 1 1/2 hours or till tamale pulls away from wrapper.

14. 14

    Add more water as needed.