Sweet Tamales Sweet Tamales
3 � dozen large dry corn husks (or 4" x 9" squares of parchment paper or foil) Original recipe from "Christmas in Mexico" "
1 cup lard (or 1/2 cup lard and 1/2 cup butter or margarine)
4 cups dehydrated masa flour (masa harina)
1 cup sugar
1 teaspoon salt
2 � to 3 cups warm water or fruit juice
Date-Pecan Filling (or other fruit or nut filling of your choice)
1. Wash corn husks in warm water, place in pan and cover with boiling water. Let soak at least 30 minutes before using.
2. Beat lard until light and fluffy, using spoon or electric mixer.
3. Combine masa flour, sugar, and salt. Gradually beat this mixture and water into lard until dough sticks together and has a paste-like consistency.
4. Shake excess water from each softened corn husk and pat dry on paper towels. Spread about 2 tablespoons tamale dough on center portion of husk, leaving at least a 2-inch margin at both ends and about 1/2-inch margin at right side. Spoon about 1 1/2 tablespoons filling onto dough. Wrap tamale, overlapping left side first, then right side slightly over left. Fold bottom up and top down.
5. Lay tamales in top section of steamer with open flaps on bottom. (If husks are too short to stay closed, they may be tied with string or thin strips of corn husk.) Tamales may completely fill top section of steamer but should be placed so there are spaces between them for circulation of steam.
6. Steam over simmering water about 1 hour, or until corn husks can be peeled from dough easily.
Yields 3 1/2 dozen tamales
Date-Pecan Filling: Blend 1 cup brown sugar, 1/4 cup butter or margarine, and 1/2 teaspoon cinnamon until smooth. Add 1 cup chopped pitted dates and 1 cup chopped pecans; toss until evenly mixed.
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