Recipe courtesy of the National Honey Board: http://www.honey.com/recipes/detail/10/honey-almond-tamales
Makes 6 tamales
The Corn Husks:
6 corn husks
Cold water, as needed
Soak corn husks in cold water for minimum of 4 hours until pliable. Set aside.
The Dough:
1 c. masa harina (dried corn flour)
1/4 t. salt
1/8 t. baking powder
2 T. butter
1/4 c. water
2 T. honey
2 T. almonds, chopped
2 T. poblano peppers, finely chopped
Water, as needed
Mix dried corn flour, salt, and baking powder in a stand mixer using paddle attachment. Add butter and mix well. Gradually add water. Add all the remaining ingredients and mix until dough forms. Add additional water if needed. Wrap mixture with plastic wrap and let sit for 15 minutes.
To Assemble: Place 1 corn husk horizontally in front of you with the longer side closest to you. Leaving a 1-inch border all around, spread 3 tablespoons of the dough towards the center of the corn husk. Fold the long sides of the corn husk together. Then, fold the husk edges 1/2 inch over, away from you. Repeat with remaining corn husks and dough. Carefully arrange the tamales, seam side down, in a steamer and add 1/2 inch of water. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water as needed to maintain 1/2 inch of water in the pan. Remove the tamales from the steamer and place on serving platter. Serve immediately.
NOTE: Tamale husks differ in size, adjust amount of tamale filling as needed.