These are a favorite to take to the beach. Put the just-steamed tamales in a small cooler to keep them warm.
Serves: 8Hands-on: 25 minutesTotal: 55 minutesDifficulty: Medium
- 2 cups masa harina or cornmeal
- 1 tsp. salt
- 1 tsp. baking powder
- ⅓ cup vegetable shortening
- 1 cup granulated sugar
- 1 cup water
- 1 tsp. lime juice
- 24 corn husks
- ½ cup dried peaches
- ½ cup dried apricots
- ½ cup raisins
- ½ cup slivered almonds
- Soak the corn husks in warm water for 1 hour. Drain off the water and pat the husks dry with a paper towel.
- Mix together the cornmeal, salt, baking powder, shortening, sugar, water, and lime juice in a medium-sized mixing bowl to form a doughy texture. If the mixture seems too runny, add more cornmeal. If it seems too dry, add more water.
- Place 1 heaping tablespoon of the cornmeal mixture in the center of each corn husk and pat down until it is about ¼" thick.
- Cut the dried peaches and apricots into ¼" pieces. Mix together the peaches, apricots, raisins, and almonds. Add 1 tablespoon of the fruit mixture to the center of the dough on each corn husk. Roll up the husks so the mixture is centered in the husk.
- Steam for 30 minutes.