Ingredients
2 cups of white corn flour
2-3 cups of hot water ¾ cups of butter
2tsp baking powder
6 tbs granulated sugar
1tsp of ground cinnamon
4-5 drops of red food coloring ¼ cup of raisins
1 can of leche la lechera Dry corn husks Instructions
1. Clean and rehydrate corn husks rinse in water, carefully separate and soak in hot water for
20 minutes.
2. Mix the 2 cups of white corn flour, 2-3 cups of hot water, ¾ cups of butter, 2 teaspoons baking powder, 6 tablespoons granulated sugar, 1 teaspoon of ground cinnamon, 4-5 drops of red food coloring and the 1 can of La Lechera
3. Once mixed it should make a paste. Once it looks like that, add the raisins and mix it until well distributed.
4. Prepare steamer pot by filling the bottoms of the large pot with at least 1 inch of water and place steamer basket on top. Make sure the water does not touch the basket.
5. Spread the paste on the corn husk.
6. Bring edges of husk together over the paste and then roll it to form a wrap.
7. Repeat until paste is covered.
8. Put the remainder of corn husk on the bottom of the steamer and put the tamales in and let them cook for 1 hour and 20 minutes.
