Sweet Tamales, Quimbolitos Ecuador
- 24 dried corn husks
- 1 cup of lard
- 1 teaspoon salt
- 3 cups fine maize flour
- 1 1/2 cups warm water
- 1/2 cup firmly packed brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- Half a teaspoon nutmeg
- Half a cup of chopped pecans
- Half a cup of cup raisins.
1. Soak husks according to directions in Basic Tamales.
2. To make your dough, beat the lard and salt until fluffy. Slowly beat in maize flour until very light and fluffy. Add the brown sugar, baking powder, cinnamon and nutmeg and keep mixing until well blended.
3. Building the tamales, drain corn husks and them pat dry. Spread two tablespoons of the mixed dough in the center of husks, forming a 3 x 4 inch rectangle . Sprinkle one teaspoon of pecans and raisins lengthwise down center of rectangle.
4. Close your tamales, turn right side over to center of filling; fold left the side over filling, allowing plain part of husk to wrap around filling. Fold top end down over bottom end. Secure ends by tying a string around center of each tamale and make a secure bow in the middle.
5. Now cook your tamales. Place in a large pan of hot water and bring to a gentle boil. Once your tamales rise to the top they will be ready. Leave to cool a little and enjoy.