Recipe courtesy of C.T. Beavers/TamaleKing (http://www.tamaleking.com/)
Makes 40 - 50 tamales
4 c. dry masa
4 c. water (or enough to adjust mixture to a spreadable consistency)
1 ¼ c. vegetable shortening or butter
1 t. baking powder
2 c. granulated sugar
2 c. brown sugar
1 t. salt
1 T. cinnamon
1 c. raisins (or to desired taste)
1 c. coarsely chopped pecans or walnuts (or to desired taste)
40 – 50 cornhusks
Clean, separate and soak cornhusks in large bowl of hot water until pliable (approximately 1 hour). Some cornhusks may need to soak a little while in order to separate and clean. Put masa, baking powder, granulated sugar, salt and cinnamon in large bowl and whisk until evenly blended. Combine with shortening and brown sugar until evenly blended. Add water until you reach a spreadable consistency. Add raisins, nuts and blend in evenly.
To assemble tamales: Drain cornhusks and pat dry. Place ¼ cup mixture on center of husk and spread evenly into a rectangular form about 3 inches long, 2 inches wide and ¼ to 3/8 inches thick. Fold husk over and roll up. Tear a husk into ½ inch wide strips. Fold the strip in half and use to tie both ends of the rolled up tamale. If the husk is long enough you can fold both ends and use the tie strip to hold the ends shut. Place wrapped tamales in a tamale steamer on low boil for one hour or until masa no longer sticks to the cornhusks when unrolled.