i n g r e d i e n t s
32 dried corn husks
1 cup lard
1 teaspoon salt
3 cups masa harina mix
1 1/2 cups warm water
1/2 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup chopped pecans
2/3 cup raisins

d i r e c t i o n s
Soak husks according to directions in Basic Tamales.

For tamale dough: Beat lard and salt until fluffy. Slowly beat in masa mix alternately with water until very light and fluffy. Add brown sugar, baking powder, cinnamon and nutmeg, mixing until well blended. To assemble tamales: Drain corn husks; pat dry. Spread 2 tablespoons dough on center of husks, forming a 3 x 2-inch rectangle and spreading completely to right edge. Spoon 1 teaspoon each pecans and raisins lengthwise down center of rectangle.

To assemble tamales: Drain corn husks, pat dry. Spread 2 tablespoons dough on center of husks forming a 3 x 2-inch rectangle and spreading completely to right edge. Spoon 1 tablespoon filling lengthwise down center of rectangle.

To enclose tamales, turn right side over to center of filling; fold left side over filling, allowing plain part of husk to wrap around filling. Fold top end down over bottom end. Secure ends by tying a string around center of tamale.

To steam tamales, place a rack 2 inches above gently boiling water in steamer or 4-quart Dutch oven. Stack tamales, folded side down, on rack. Cover, steam about 2 hours or until done. To test for doneness, remove one tamale from center and one from side of steamer. Open husks; tamales should be firm and come away easily from husk. Makes 24. 

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