Sweet Christmas Tamales Recipe

Tamales cooking in a blackware clay pot

Sweet Christmas Tamales

1 C of Raisons
1/3 C of Rum

2/3 C of softened butter
2 C of Tamale Masa
1 T Vanilla
2 T Rum
1/4 Sugar
1 t of Baking Powder
1 t of Salt
2 C Lukewarm Water
1/2 t of Ground Cinnamon

1/2 C of Pecan pieces

18 to 20 corn husks

Put the Raisins in a sauce pan and heat until plump up in the 1/3 C of Rum, about 3 min. Let cool. The raisins will absorb up most of Rum.

In a large bowl combine the butter, masa, vanilla, rum, sugar, cinnamon, and water.
Mix on Medium for 5 min. Let sit for 5 min.

Open Corn husks with sweet tamale filling

Take a corn husk and put a thin coating of masa on the husk. Do not put it on the pointed tip but make like a square rectangular of thinly applied dough. You can also put a 2 T flattened glob in the center is another technique. I have started using a masa spreader. If you are going to make tamales regularly this under $10 investment is pretty cool.
Spread out all your Masa Dough on the corn husks.

In the center of each husk spread about one T of rum raisins. And about 3 broken up pecan halves.

Fold the husk the way you like. Tie is you like but if you fold and turn up right you will not necessary need to tie. Since these are considered Holiday tamales you might want to tie to tear off a piece of the husk and tie around to look like a present.
Put the little packages standing upright in a steamer for 1 hour.

Be-careful removing not to disturb the husk packages too much or to get hurt by the steam.

Let cool and serve.

For a fancy dessert you can accompany these with ice cream or a sauce of chocolate, raspberry, vanilla, tamarine or brown sugar sauce.

Please share your favorite recipes and experience cooking with clay cookware from around the world.