Follow these steps for perfect results
corn husks
soaked
golden raisins
soaked
Maseca (Instant Corn Masa Flour)
kosher salt
baking powder
aniseseeds
ground cinnamon
water
at room temperature
unsalted butter
at room temperature
light brown sugar
packed
toasted pine nuts
toasted
Soak corn husks in hot water for at least 2 hours, or overnight in the refrigerator, until pliable. Drain, squeeze, and wipe dry.
Soak raisins in hot water for at least 15 minutes until plumped. Drain and set aside.
In a large bowl, whisk together masa, salt, baking powder, anise seeds, and cinnamon.
Add water and stir until the dough is wet throughout.
In a stand mixer, beat butter and brown sugar on medium-high until light and fluffy, about 3-4 minutes.
With the mixer running, add the masa mixture in handfuls, mixing in before adding more, about 2 minutes.
Continue to beat until a smooth, soft dough forms, about 1 minute more.
Remove from the mixer and stir in the raisins and pine nuts.
Cover the dough and refrigerate for at least 1 hour, or up to 24 hours.
Lay a corn husk on a work surface with the wide edge toward you.
Measure 1/3 cup of dough and shape it into a 3-inch long, 1-inch diameter cylinder.
Lay the dough lengthwise in the center of the husk, leaving about a 1/2-inch border at the bottom.
Tightly close the sides of the husk over the filling.
Fold the top of the husk back over the filled husk to close.
Tie with kitchen twine if needed.
Repeat to make about 35 tamales.
Place a steamer basket in a large pot and fill with water to reach the bottom of the steamer.
Bring the water to a simmer over low heat.
Arrange tamales upright in the steamer, with the open end facing up.
Cover and steam for 1 1/2 to 2 hours, until the filling is set and tamales pull away easily from the husks.
Turn off the heat and let rest for 15 minutes before serving.
Expert advice for the best results
Make sure the corn husks are completely pliable before wrapping.
Don't overfill the husks, as the tamales will expand during steaming.
Everything you need to know before you start
20 minutes
Can be made 1 day ahead
Serve warm on a plate, garnished with a sprinkle of cinnamon and a drizzle of honey.
Serve warm as a dessert or snack.
Pair with Mexican hot chocolate.
Enhances the spice notes of the tamales.
Discover the story behind this recipe
Tamales are a traditional food often eaten during holidays and celebrations.
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