- Special Pricing
- Active Time 46m
Makes about 2 dozen tamales
- 1 package (8 ounces) dried corn husks
- 1 cup lard or shortening, divided
- 2 1/2 cups masa harina flour (Mexican corn masa mix)
- 1 1/2 cups Apounders Yellow Cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons salt
- 1 1/2 cups water
- 1 1/4 cups (14-ounce can) Nestle Carnation Sweetened Condensed Milk
- 2 teaspoons vanilla extract
- 1 cup raisins
- 1/2 cup chopped walnuts
Sort the corn husks, setting aside any torn ones. Soak the intact husks in warm water for at least 1 hour or until softened and easy to fold.
Beat 2/3 cup lard in a large bowl until creamy. Combine the flour, cornmeal, sugar, cinnamon and salt in a medium bowl. Alternately add the flour mixture, water and sweetened condensed milk to the lard, mixing well after each addition. Melt the remaining lard; gradually stir into the masa mixture, mixing until it has the consistency of thick cake batter (masa). Stir in the vanilla, raisins and nuts.
Using the back of a spoon, spread 1/4 cup masa to form a square in the center of one husk. Fold right then left edge of husk over the masa. Fold up the bottom edge. Repeat with the remaining ingredients.
Place a vegetable steamer in a pot with a lid; add water to just below the steamer. Arrange the tamales upright in the steamer rack. Cover the top of the tamales with reserved dry husks and a damp towel; cover. Bring to a boil; reduce heat to low. Steam, adding water as needed, for about 1 1/2-2 hours or until masa pulls away from husks.
Recipe reprinted by permission of Albers&reg;. All rights reserved.
nutrition information per serving
251 calories; 11g total fat; 3mg cholesterol; 212mg sodium; 35g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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