MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet Tamales
 Categories: Desserts, Mexican, Holiday
      Yield: 25 Tamales
 
     25    Corn husks
  1 1/2 c  Raisins
  4 1/4 c  Masa harina
  1 3/4 c  Granulated sugar
  1 1/2 ts Baking powder
      1 ts Ground cinnamon
    1/2 ts Table salt
    3/4 c  Neutral-tasting oil; +2 tb
      3 c  Water; warm
 
  Prep the corn husks. Add the corn husks to a large bowl or pot. Pour
  enough hot water over to cover them completely. Cover the bowl with
  foil and let them soak 1 hour to soften them up.
  
  Meanwhile, rehydrate the raisins and make the sweet tamale dough.
  
  Rehydrate the raisins. In a medium microwave-safe bowl, add raisins
  and cover completely with water. Microwave on high for 3 minutes,
  stirring after every minute. Remove from microwave, cover with foil
  or a plate and let sit for 15 minutes. Drain and discard the water.
  Set rehydrated raisins aside.
  
  In a large mixing bowl, combine masa harina, sugar, baking powder,
  cinnamon, and salt. Mix to combine.
  
  Add oil and mix together with your hands, working the dough through
  your fingers until everything is well incorporated. The dough should
  feel a little crumbly, almost like wet sand, and should lightly hold
  its shape when pressed together.
  
  Add warm water and rehydrated raisins. Mix with a spoon until fully
  combined.
  
  Drain the water from the corn husks and pat them dry. Lay them flat
  onto a baking sheet.
  
  Grab a corn husk and identify which is the smooth side. Place the
  smooth side face up into your palm or on a plate. Scoop a big
  spoonful of the sweet tamale dough into the middle of the softened
  corn husks and close--no need to spread it out since all the filling
  is already mixed in!
  
  Fold together the long edges of the corn husk like a book, and then
  fold it once more. Fold the pointy edge over so that only one side of
  the corn husk is open and exposed, and secure the folded edge with
  thin strip of corn husk by tied a knot around the tamale. If you
  don't want to go to the trouble of tying a knot around each tamale,
  you don't have to.
  
  Prepare the steamer pot:
  
  Fill the bottom of the steamer pot with water and cover with the
  steamer insert. Place the tamales in the steamer with the open end
  facing up, making sure to lean them against the side of the pot so
  they don't fall down.
  
  Cover tightly with the lid and place steamer over medium-high heat.
  Bring the water in the steamer pot to a boil (you should be able to
  hear it bubbling), then reduce the heat to low. Cook for 1-1/2 to 2
  hours or until the masa is fully cooked.
  
  To see if it's cooked, carefully remove a tamale and open it up. The
  masa should easily separate from the corn husk and should be fairly
  firm. When ready to eat, remove tamales, let sit for 3 minutes to
  cool, then serve.
  
  The recipe easily fits in a 28 qt steamer pot.
  
  Make Ahead:
  
  The sweet tamale dough can be made up to 3 days in advance. Store it
  in an airtight container in the fridge until ready to use.
  
  To Freeze:
  
  Place cooked and cooled tamales in an airtight container or zip-top
  bag and freeze for up to 6 months.
  
  To Reheat:
  
  Re-steam them for 15 minutes in a steamer pot, heat them in the oven
  for 10 minutes at 350°F, or in the microwave for 1 tp 2 minutes on
  high.
  
  Recipe by Isabel Orozco-Moore
  
  Recipe FROM: isabeleats.com
 
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