Tamales de Dulce (Sweet Tamales)

Instructions

1. Start by soaking the corn husks in a large bowl of warm water. Submerge them completely for at least 30 minutes to make them pliable.
2. In a large mixing bowl, combine masa harina, baking powder, and cinnamon. Mix well to ensure an even distribution of the dry ingredients.
3. In another bowl, cream the butter and sugar together using an electric mixer until light and fluffy, about 3 minutes.
4. Gradually add the masa mixture to the creamed butter, alternating with the warm milk, while continuing to mix on low speed. This will help prevent lumps and ensure a smooth batter.
5. Once the masa mixture is incorporated, add the vanilla extract, raisins, and nuts (if using). Mix just until combined.
6. Shake off excess water from the soaked corn husks. Take one husk and spread about 1/4 cup of the masa mixture onto it, leaving a margin along the edges. Using a large spoon helps in spreading the mixture evenly.
7. Fold the sides of the husk to enclose the filling, then fold up the bottom end. Don’t fold too tightly as the tamale will need room to expand while cooking. Repeat with remaining husks and filling.
8. Stand the filled tamales upright in a steamer, leaving some space between each one. Cover and steam over simmering water for 1 to 1.5 hours. Ensure the water doesn’t dry out by checking it periodically.
9. Tamales are done when the masa peels away easily from the husk. You can test one to check if it’s fully set and cooked through.
10. Let the tamales cool for a few minutes before serving. They can be enjoyed warm or at room temperature.