↞ recipe box start page
Category: specialties
Prep Time: Cook Time: Total Time:
About 35 corn husks
3 pounds prepared corn masa for tamales (Masa Preparada)
1-1/2 cups (3 sticks) butter softened
1 cup granulated sugar
2 teaspoons baking powder
1-1/2 cups Natural Raisins
SOAK corn husks in hot water for 30 minutes or until softened. Drain.
COMBINE prepared masa, butter, sugar and baking powder in a deep bowl. Mix until smooth with an electric mixer or heavy spoon. Stir in raisins.
SPOON about 2 tablespoons raisin-masa mixture in a mound about 1x3-inches, on lengthwise on center of corn husk. Roll long side of husk over filling. Fold narrow end of husk up and tie with a strip of corn husk, leaving top end open, or twist both ends and tie.
STEAM tamales (open end up) about 45 minutes. To test for doneness, open a tamale. Corn husk should pull away from masa when done.
SERVE warm. Tamales can be cooled and refrigerated in husks. Reheat in steamer or microwave.
NOTE: To make a steamer, invert a metal pie pan in a deep pot. Spread a layer of dry corn husks over pie pan. Fill pot with water to level of the husks. Stand tamales leaning against each other or sides of pot. Cover and simmer over medium-low heat, checking periodically and adding additional water if needed to prevent from drying out. Tamales should not be touching the water. Repeat as needed to cook all the tamales.
Makes about 25.
view more member recipes
Sweet Raisin Tamales
view my recipes
print
save
Category: specialties
Prep Time: Cook Time: Total Time:
About 35 corn husks
3 pounds prepared corn masa for tamales (Masa Preparada)
1-1/2 cups (3 sticks) butter softened
1 cup granulated sugar
2 teaspoons baking powder
1-1/2 cups Natural Raisins
SOAK corn husks in hot water for 30 minutes or until softened. Drain.
COMBINE prepared masa, butter, sugar and baking powder in a deep bowl. Mix until smooth with an electric mixer or heavy spoon. Stir in raisins.
SPOON about 2 tablespoons raisin-masa mixture in a mound about 1x3-inches, on lengthwise on center of corn husk. Roll long side of husk over filling. Fold narrow end of husk up and tie with a strip of corn husk, leaving top end open, or twist both ends and tie.
STEAM tamales (open end up) about 45 minutes. To test for doneness, open a tamale. Corn husk should pull away from masa when done.
SERVE warm. Tamales can be cooled and refrigerated in husks. Reheat in steamer or microwave.
NOTE: To make a steamer, invert a metal pie pan in a deep pot. Spread a layer of dry corn husks over pie pan. Fill pot with water to level of the husks. Stand tamales leaning against each other or sides of pot. Cover and simmer over medium-low heat, checking periodically and adding additional water if needed to prevent from drying out. Tamales should not be touching the water. Repeat as needed to cook all the tamales.
Makes about 25.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Semi-sweet Raisin Clusters
by sgre52160
12 oz chocolate chips 1 can sweetened condensed milk 2 tsp vanilla 15 oz box raisins Place chocolate pieces in 2 quart bowl. Microwave 1 1/2 to 2 minutes or until softened. Stir in remaining ing
by sgre52160
12 oz chocolate chips 1 can sweetened condensed milk 2 tsp vanilla 15 oz box raisins Place chocolate pieces in 2 quart bowl. Microwave 1 1/2 to 2 minutes or until softened. Stir in remaining ing
Sweet Potato Souffles With Rum Raisin Sauce
by sgre52160
For the souffles: •2 medium sweet potatoes, peeled and cut into 1/2 inch cubes •2 TBS olive oil •3 TBS butter plus extra for greasing the ramekins •3 TBS flour •3/4 c. warm milk •1/4
by sgre52160
For the souffles: •2 medium sweet potatoes, peeled and cut into 1/2 inch cubes •2 TBS olive oil •3 TBS butter plus extra for greasing the ramekins •3 TBS flour •3/4 c. warm milk •1/4
Red Chili Tamales
by charlene8819
5 lb lean chuck 2 carrots, halved water 2 medium onions, quartered 1 stalk celery, halved FOR CHILI MIXTURE: 3/4 cup mild chili powder 4 cups canned red chili sauce 1 cup flour 1 1/2 Tbsp hot
by charlene8819
5 lb lean chuck 2 carrots, halved water 2 medium onions, quartered 1 stalk celery, halved FOR CHILI MIXTURE: 3/4 cup mild chili powder 4 cups canned red chili sauce 1 cup flour 1 1/2 Tbsp hot
Ojinaga Tamales
by lonexwolf18x
Ingredients: 6 cups Maseca Corn Masa Mix for Tamales 6 cups Chicken broth 1 cup corn oil 2 tsp salt 1 tsp baking powder 1 1/2 large rotisserie chicken 2 cans salsa verde or tomatillo sauce 1
by lonexwolf18x
Ingredients: 6 cups Maseca Corn Masa Mix for Tamales 6 cups Chicken broth 1 cup corn oil 2 tsp salt 1 tsp baking powder 1 1/2 large rotisserie chicken 2 cans salsa verde or tomatillo sauce 1
Chicken And Red Chili Tamales
by sgre52160
1/2 lb skinless, boneless chicken breast, cut into one-inch pieces 1 small onion, peeled and left whole 6 garlic cloves, minced 1 tsp salt 1 tsp vegetable oil 1 small onion, chopped 1 dried anch
by sgre52160
1/2 lb skinless, boneless chicken breast, cut into one-inch pieces 1 small onion, peeled and left whole 6 garlic cloves, minced 1 tsp salt 1 tsp vegetable oil 1 small onion, chopped 1 dried anch
view more member recipes
