Tamales Canarios

Instructions

1. In a large mixing bowl, combine the masa harina, granulated sugar, and baking powder.
2. Add the softened butter to the dry ingredients. Using an electric hand mixer on medium speed, mix until the mixture resembles coarse crumbs.
3. Gradually add the whole milk, sweetened condensed milk, and vanilla extract to the mixture. Continue mixing until a smooth, thick batter forms. It should be the consistency of a thick pancake batter.
4. Drain the corn husks and pat them dry with a clean kitchen towel.
5. Spoon about 2 tablespoons of the batter onto the center of each corn husk. If using, sprinkle some raisins and nuts on top of the batter for extra flavor. Fold the sides of the husk over the filling, then fold the bottom to close.
6. Place a steaming basket inside a large pot and add about 1 inch of water. Arrange the tamales upright in the basket, folded-side down. Cover the pot with a lid.
7. Bring the water to a boil, then reduce the heat to medium-low. Steam the tamales for 60 minutes, checking occasionally to ensure there is enough water in the pot. You’ll know they’re done when the masa pulls away from the husk easily.
8. Remove tamales from the steamer and let them cool for at least 10 minutes before serving. Enjoy them warm.