Tamale history is one wrapped in mystique. Its name is derived from the word tamalli in the Nahuatl language spoken by the Aztecs, meaning “wrapped food.” No one knows who invented it first. We do know that today the tamale deliciously endures in Mexican, Latin, South American and Hispanic cooking. You may be familiar with savory tamales, but sweet tamales are every bit as traditional – and scrumptious.

Sweet Tamales

Ingredients:

35 corn husks
1 1/2 cups golden raisins, also known as sultanas
4 1/2 cups masa harina, Maseca brand
2 teaspoons kosher salt
1 3/4 teaspoons baking powder
1 1/2 teaspoons anise seeds
1 1/2 teaspoons ground cinnamon
3 3/4 cups water, at room temperature
3 sticks (12 ounces) unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
1 cup toasted pine nuts

Preparation:

1. Place corn husks in a large baking dish, cover with hot water, weigh down with a plate to submerge. Soak until husks are pliable, 2 hours or overnight in the refrigerator. Drain, squeeze and wipe dry.
2. Place raisins in a small bowl, cover with hot water and soak until plumped, at least 15 minutes. Drain and set aside.
3. Place masa harina, salt, baking powder, anise seeds, and cinnamon in large bowl, whisk. Add water and hand-mix until the dough is wet.
4. Place butter and brown sugar in a bowl, beat on medium high until light in color, fluffy and smooth. Stir in raisins and nuts. Cover and refrigerate up to 24 hours.
5. Place a steamer basket in a large pot and fill the pot with enough water to reach the bottom of the steamer. Cover, bring the water to a simmer on low.
6. Lay corn husk on a clean surface. Place dough lengthwise in the center of the husk, leaving about a 1/2-inch border at the bottom.
7. Close left side of the husk over the filling and roll to the right as if rolling a cigar. Fold in ends. If your husks don’t want to stay closed, use twine.
8. Arrange tamales upright in the steamer with the open ends facing up and steam until the dough is set, 1 1/2 to 2 hours.