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Sweet Tamales

SUBMITTED BY: Nestle® Carnation®

"Serve these sweet tamales at the end of a Mexican-themed feast."

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Servings
USMETRIC

SORT corn husks, setting aside any torn ones. Soak intact husks in warm water for at least 1 hour or until softened and easy to fold.
BEAT 2/3 cup lard in large bowl until creamy. Combine flour, corn meal, sugar, cinnamon and salt in medium bowl. Alternately add flour mixture, water and sweetened condensed milk to lard, mixing well after each addition. Melt remaining lard; gradually stir into masa mixture, mixing until consistency of thick cake batter (masa). Stir in vanilla, raisins and nuts.
SPREAD 1/4 cup masa, using back of a spoon, to form a square in the center of one husk. Fold right then left edge of husk over masa. Fold up bottom edge. Repeat with remaining ingredients.
PLACE vegetable steamer in pot with lid; add water to just below steamer. Arrange tamales upright in steamer rack. Cover top of tamales with reserved dry husks and a damp towel; cover. Bring to a boil; reduce heat to low. Steam, adding water as needed, for about 1 1/2 to 2 hours or until masa pulls away from husks.

Reviewed on Feb. 6, 2004 by SUMAMA22

good things come to those who wait MORE

Reviewed on Jun. 14, 2005 by MESILLA

I actually made mine without raisins or walnuts and boy are they yummy! I made a quick caramel... MORE

Reviewed on May 24, 2006 by carolscreation

I ate these in Mexico and was thrilled to see the recipe here! They served these for... MORE

Reviewed on Apr. 5, 2006 by neonskyq1

so far you fogot the pineapple is the ral key to the recipe but the rest is ok MORE

Reviewed on Nov. 19, 2007 by Senora Calvillo

My husband was pleased with these. I did use golden raisins with dried cherries instead of... MORE