Sweet Spiced Tamales So Tasty

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Sweet Spiced Tamales

"A yummy Mexican side dish."

Ingredients :

• 32 dried corn husks
• 1 cup vegetable shortening
• 1 teaspoon salt
• 3 cups masa harina
• 1 half cups heat water
• 1/2 cup firmly packed brown sugar
• 1 half of teaspoons baking powder
• 1 half of teaspoons floor cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla
• 2/3 cup chopped pecans
• 1/2 cup brown sugar, divided
• 32 5-inch lengths of kitchen cord

Instructions :

Prep : 1H	Cook : 32M	Ready in : 3H30M

• Soak the dried corn husks in warm water until soft, 30-60 minutes.
• Beat the shortening and salt with an electric mixer in a bowl till mild and fluffy, and slowly beat inside the masa harina 1/4 cup at a time, alternating with 1/4 cup water in step with addition, till the masa combination may be very mild and fluffy. Beat in 1/2 cup brown sugar, baking powder, cinnamon, nutmeg, and vanilla till the mixture paperwork a gentle, fluffy dough, approximately 5 mins.
• To gather the tamales, drain the corn husks and pat them dry. Spread approximately 2 tablespoons of the masa dough onto a corn husk, forming a rectangle of dough 1/four inch thick and about 2x3 inches in length. Spread the dough all of the manner to the proper edge of the corn husk, and about 1/2 inch from the left edge. Spoon about 1 teaspoon pecans in a line down the middle of the masa dough, and sprinkle the nuts with about 1 teaspoon of brown sugar.
• Roll the right edge of the corn husk over the filling to the center of the tamale. Fold the left side towards the middle, rolling the filling into the dough, so the obvious edge overlaps the rolled tamale. Fold the pinnacle quit down and the bottom become, making a tidy package, and tie securely with a piece of kitchen wire.
• Fill a massive saucepan with water, and location a steamer rack inside the pan so the pinnacle of the rack is ready 2 inches above the water. Place the filled tamales into the steamer with seam aspects down. Bring to a boil, cowl, and steam the tamales until corporation and the dough releases without problems from the corn husk, 1 half of to 2 hours.

Notes :

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