Food Network: Sweet Tamales with Raisins and Spices

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Sweet Tamales with Raisins and Spices
Recipe courtesy Emeril Lagasse, 2001

Ingredients
Banana leaves
1/2 cup rum
1/2 cup dark raisins
1/2 cup white raisins
2/3 cup vegetable shortening
2/3 cup sugar
2 cups masa harina
1 cup whole milk
1 cup coconut milk
1 teaspoon baking powder
1 teaspoon salt

1 teaspoon ground cinnamon
1 1/2 sticks unsalted butter, melted

Directions
Defrost the banana leaves overnight in the
refrigerator if frozen, and cut off any hard sections or sections with holes. Cut
the leaves into unbroken 12-inch pieces. If the leaves are pliable, proceed with
recipe. If not, steam the banana leaves in the top of a double boiler until soft
and pliable, 20 to 30 minutes. Set aside until ready to assemble the tamales.
In a small saucepan, gently heat the rum. Place the raisins in a small bowl and
cover with the warm rum. Let the raisins soak and absorb the rum while you
prepare the masa filling.
In the bowl of an electric mixer beat the vegetable shortening until very light,
about 1 minute. Add the sugar and half of the masa, and beat until combined. Mix

the milk and coconut milk and add alternately with the remaining masa in several
batches to the mixture until mixture is the consistency of medium-thick cake
batter. Add baking powder, salt and cinnamon, and beat for 30 seconds. Add the
melted butter and beat to incorporate, being careful not to overmix.
Spoon about 3 tablespoons of the masa batter into the center of a banana leaf.
Place about 2 teaspoons of plumped raisins in the center. Fold 1 side over the
batter, then the other to enclose the filling. Bring the bottom and the top over
the filling to create a small package. Tie the tamale with a piece of string, and
repeat with the remaining masa batter and filling.
Line a steamer insert with a layer of unused banana leaves. Lay the tamales in the
lined steamer, and steam over simmering water until the tamales are cooked through
and release easily from the banana leaf wrappers, about 1 to 1 1/2 hours.