- About 35 corn husks
- 3 pounds prepared corn masa for tamales (Masa Preparada)
- 1-1/2 cups (3 sticks) butter softened
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1-1/2 cups Sun-Maid Natural Raisins
corn husks in hot water for 30 minutes or until softened. Drain.COMBINE
prepared masa, butter, sugar and baking powder in a deep bowl. Mix until smooth with an electric mixer or heavy spoon. Stir in raisins.SPOON
about 2 tablespoons raisin-masa mixture in a mound about 1x3-inches, on lengthwise on center of corn husk. Roll long side of husk over filling. Fold narrow end of husk up and tie with a strip of corn husk, leaving top end open, or twist both ends and tie.STEAM
tamales (open end up) about 45 minutes. To test for doneness, open a tamale. Corn husk should pull away from masa when done. SERVE
warm. Tamales can be cooled and refrigerated in husks. Reheat in steamer or microwave.NOTE:
To make a steamer, invert a metal pie pan in a deep pot. Spread a layer of dry corn husks over pie pan. Fill pot with water to level of the husks. Stand tamales leaning against each other or sides of pot. Cover and simmer over medium-low heat, checking periodically and adding additional water if needed to prevent from drying out. Tamales should not be touching the water. Repeat as needed to cook all the tamales.
Makes about 25.