Cooking Instructions

Follow these steps for perfect results

Ingredients

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35
servings
35 unit

corn husks

soaked

1.5 cup

golden raisins

soaked

4.5 cup

Maseca (Instant Corn Masa Flour)

2 tsp

kosher salt

1.75 tsp

baking powder

1.5 tsp

aniseseeds

1.5 tsp

ground cinnamon

3.75 cup

water

at room temperature

12 unit

unsalted butter

at room temperature

1.5 cup

light brown sugar

packed

1 cup

toasted pine nuts

toasted

Step 1
~9 min

Soak corn husks in hot water for at least 2 hours, or overnight in the refrigerator, until pliable. Drain, squeeze, and wipe dry.

Step 2
~9 min

Soak raisins in hot water for at least 15 minutes until plumped. Drain and set aside.

Step 3
~9 min

In a large bowl, whisk together masa, salt, baking powder, anise seeds, and cinnamon.

Step 4
~9 min

Add water and stir until the dough is wet throughout.

Step 5
~9 min

In a stand mixer, beat butter and brown sugar on medium-high until light and fluffy, about 3-4 minutes.

Step 6
~9 min

With the mixer running, add the masa mixture in handfuls, mixing in before adding more, about 2 minutes.

Key Technique: Mixing
Step 7
~9 min

Continue to beat until a smooth, soft dough forms, about 1 minute more.

Step 8
~9 min

Remove from the mixer and stir in the raisins and pine nuts.

Step 9
~9 min

Cover the dough and refrigerate for at least 1 hour, or up to 24 hours.

Step 10
~9 min

Lay a corn husk on a work surface with the wide edge toward you.

Step 11
~9 min

Measure 1/3 cup of dough and shape it into a 3-inch long, 1-inch diameter cylinder.

Step 12
~9 min

Lay the dough lengthwise in the center of the husk, leaving about a 1/2-inch border at the bottom.

Step 13
~9 min

Tightly close the sides of the husk over the filling.

Step 14
~9 min

Fold the top of the husk back over the filled husk to close.

Step 15
~9 min

Tie with kitchen twine if needed.

Step 16
~9 min

Repeat to make about 35 tamales.

Step 17
~9 min

Place a steamer basket in a large pot and fill with water to reach the bottom of the steamer.

Step 18
~9 min

Bring the water to a simmer over low heat.

Step 19
~9 min

Arrange tamales upright in the steamer, with the open end facing up.

Step 20
~9 min

Cover and steam for 1 1/2 to 2 hours, until the filling is set and tamales pull away easily from the husks.

Step 21
~9 min

Turn off the heat and let rest for 15 minutes before serving.

Pro Tips & Suggestions

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.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

20 minutes

Batch Cooking
Friendly
Make Ahead

Can be made 1 day ahead

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Medium
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve warm as a dessert or snack.

Pair with Mexican hot chocolate.

Perfect Pairings

Food Pairings

Mexican Hot Chocolate
Churros

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Mexico

Cultural Significance

Tamales are a traditional food often eaten during holidays and celebrations.

Style

Occasions & Celebrations

Festive Uses

Christmas
Dia de los Muertos
Posadas

Occasion Tags

Christmas
Holidays
Parties
Celebrations

Popularity Score

75/100

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