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Sweet Raisin Tamales Recipe

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Sweet Raisin Tamales Recipe

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5 2 1
Publisher Photo
I recreated this dessert tamale based on one Grandma made just for us kids.—Yvette Marquez-Sharpnack, Highlands Ranch, Colorado
MAKES:
12 servings
TOTAL TIME:
MAKES:
12 servings
TOTAL TIME:

Ingredients

  • PILONCILLO SYRUP:
  • 1-1/2 cups water
  • 1 cinnamon stick
  • 5 whole cloves
  • 8 ounces piloncillo or 1 cup packed dark brown sugar
  • TAMALE MASA (dough):
  • 1/2 pound lard
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 pound fresh ground masa (unprepared) for tamales
  • 1/2 cup piloncillo syrup
  • 3/4 cup raisins (soaked in water for 30 minutes and drained)
  • About 12 corn husks (ojas)

Directions

PILONCILLO SYRUP:
Bring water with cinnamon stick and cloves to a boil; remove from heat, cover, and let steep for 1/2 hour. On low heat, add the piloncillo and let melt. Remove from heat, cover, and let cool. Discard cinnamon stick and cloves.
MAKE TAMALE MASA:
Place lard in a large stand mixer with a flat beater and mix until fluffy, scraping sides so the lard stays in the center of the mixing bowl. Add the baking powder and salt and mix all together.
Add the masa and mix until combined. Slowly add the cooled syrup and fold the raisins into the masa mixture until combined.
PREPARE CORN HUSKS (OJAS):
Soak corn husks in water for an hour before using. Rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using.
SPREAD MASA:
Place the wide end of the husk on the palm of your hand. The narrow end is at the top. Starting at the middle of the husk, with the back of a spoon, spread 2 tablespoons of the masa in a rectangle or oval shape, using a downward motion toward the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk.
FILL CORN HUSKS:
Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it’s a snug closure so the tamale will not open during steaming. Secure by tying a thin strip of corn husk around the tamale. This will keep the tamale from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded.
STEAM TAMALES:
Use a deep pot or tamale steamer to steam the tamales. If using a tamale steamer, fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright with folds against the sides of the other tamales to keep them from unfolding. Cover pot with a tight fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 1 to 1½ hours. Keep lid on tightly. To test for doneness, place one tamale on a plate and take off the corn husk. If it comes off without sticking to the tamale, they’re done. Yield: about 1 dozen.
Originally published as Sweet Raisin Tamales in Country Woman December/January 2015

  • PILONCILLO SYRUP:
  • 1-1/2 cups water
  • 1 cinnamon stick
  • 5 whole cloves
  • 8 ounces piloncillo or 1 cup packed dark brown sugar
  • TAMALE MASA (dough):
  • 1/2 pound lard
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 pound fresh ground masa (unprepared) for tamales
  • 1/2 cup piloncillo syrup
  • 3/4 cup raisins (soaked in water for 30 minutes and drained)
  • About 12 corn husks (ojas)
  1. PILONCILLO SYRUP:
  2. Bring water with cinnamon stick and cloves to a boil; remove from heat, cover, and let steep for 1/2 hour. On low heat, add the piloncillo and let melt. Remove from heat, cover, and let cool. Discard cinnamon stick and cloves.
  3. MAKE TAMALE MASA:
  4. Place lard in a large stand mixer with a flat beater and mix until fluffy, scraping sides so the lard stays in the center of the mixing bowl. Add the baking powder and salt and mix all together.
  5. Add the masa and mix until combined. Slowly add the cooled syrup and fold the raisins into the masa mixture until combined.
  6. PREPARE CORN HUSKS (OJAS):
  7. Soak corn husks in water for an hour before using. Rinse well with running water to take off any dust or corn husk fibers. To keep corn husks pliable and easy to work with, keep in water while filling tamales. Place a handful of wet corn husks in a colander to drain before using.
  8. SPREAD MASA:
  9. Place the wide end of the husk on the palm of your hand. The narrow end is at the top. Starting at the middle of the husk, with the back of a spoon, spread 2 tablespoons of the masa in a rectangle or oval shape, using a downward motion toward the wide-bottom edge. Do not spread the masa to the ends; leave about a 2-inch border on the left and right sides of the husk.
  10. FILL CORN HUSKS:
  11. Fold both sides to the center; finish off by bringing the pointed end of the husk toward the filled end. Make sure it’s a snug closure so the tamale will not open during steaming. Secure by tying a thin strip of corn husk around the tamale. This will keep the tamale from unwrapping during the steaming process, especially if the husk is too thick and will not stay folded.
  12. STEAM TAMALES:
  13. Use a deep pot or tamale steamer to steam the tamales. If using a tamale steamer, fill with water up to the fill line. Set the tamale rack over the water. Place tamales upright with folds against the sides of the other tamales to keep them from unfolding. Cover pot with a tight fitting lid. Set heat on high and bring to a boil, about 15 minutes. Lower heat and simmer for 1 to 1½ hours. Keep lid on tightly. To test for doneness, place one tamale on a plate and take off the corn husk. If it comes off without sticking to the tamale, they’re done. Yield: about 1 dozen.
Originally published as Sweet Raisin Tamales in Country Woman December/January 2015

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Reviews forSweet Raisin Tamales

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MY REVIEW
TerriRam User ID: 8155609 214757
Reviewed Dec. 13, 2014

"I tried this recipe and the tamales came out delicious! They are really light and fluffy and have the perfect amount of sweetness. When I initially read it, I knew they were going to taste like the tamales from my childhood. I had been looking for a recipe using piloncillo syrup for some time now. The only thing I substituted was star anise for the cloves and I actually doubled the recipe and used 1/2 pound lard for the 2 pounds of masa. This will be my go-to recipe for sweet tamales. Everyone that tasted them absolutely loved them."

MY REVIEW
TerriRam User ID: 8155609 214755
Reviewed Dec. 13, 2014

"I tried this recipe and the tamales came out delicious! They are really light and fluffy and have the perfect amount of sweetness. When I initially read it, I knew they were going to taste like the tamales from my childhood. I had been looking for a recipe using piloncillo syrup for some time now. The only thing I substituted was star anise for the cloves and I actually doubled the recipe and used 1/2 pound lard for the 2 pounds of masa. This will be my go-to recipe for sweet tamales. Everyone that tasted them absolutely loved them."

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