Lynn's Sweet Raisins Or Blackberries Tamales
2 cup Masa harina
1/2 cup Sugar
1/4 tsp Salt
1 1/2 tsp Cinnamon
1 1/2 tsp Baking powder
1/4 cup Margarine
1/4 cup Lard
1 1/2 cup Chicken stock
1 cup Almonds, sliced or slivered
1 cup Raisins OR blackberries, fresh or frozen, sweetened with sugar
1 pkt Dried corn husks, soaked in hot water to soften
Method :
Stir together dry ingredients (masa harina, sugar, salt, cinnamon and baking
powder).
Cream margarine and lard until fluffy. Gradually beat masa harina mixture and
broth into the lard. Beat well for about 5 minutes. (A small test ball of the
dough should rise in cold water.) Stir almonds into dough. If using raisins, mix
into the dough. If using blackberries, reserve and use as a center filling.
Place 6 to 8 cups of water and a coin into the bottom of the steamer. Shake
excess water from the softened corn husks. Line steamer with corn husks.
Spread dough (approximately 2 tablespoons) evenly on the center of the remaining
husks. If using blackberries, place a spoonful of berries in center of dough.
Roll and turn up. If necessary, roll in an additional husk, or tie with a piece
of string to secure. Pack tamales into steamer as they are made. Surround with
corn husks.
Top with terry toweling and secure lid. Bring to a boil over high heat.
Reduce to medium and steam for 1-1/2 to 2 hours. Remember to listen for the
coin; it will let you "hear" the water level. When the coin becomes
silent, the water level is too low and you must add more.
To reheat, place in greased frying pan over medium-low and heat through, turning
occasionally. If preferred, the tamales may be wrapped in foil and reheated in a
350 degree oven 20 to 30 minutes. Use foil method and add an additional 15
minutes to reheat. Tamales freeze well.
This makes about a dozen small tamales.