Tamales de Pasitas con Nuez

Name: Tamales de Pasitas con Nuez
Yield: makes about 1 dozen
Ingredients: 25 dried cornhusks; 1 cup water; 1 1/2 cups masa harina; 1/2 cup lard, vegetable shortening, or butter, softened; 1 cup firmly packed light brown sugar; 1/4 to 1/2 cup whole milk; Pinch of salt; 1 1/2 teaspoons baking powder; 1 teaspoon freshly ground canela; 1/2 cup toasted coarsely chopped pecans; 3/4 cup dark raisins; 1 ounce acitrón or candied pineapple, finely diced; Red food coloring (optional)

December 14, 2011

Corn tamales have prevailed for at least five centuries as ubiquitous protagonists in ceremonies and rituals such as Día de los Muertos. This preparation is from Durango, and I want to thank Ricardo Gurrola for providing me with the recipe. They go deliciously well with Strawberry Atole (page 29).

Recipe notes

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