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.