Tamales Dulce 2 (Sweet Tamales)
- 20 to 25 large or 30 to 40 smaller dried corn husks
- 3 cups water
- 1 tablespoon
plus 1 teaspoon aniseed, divided
- 1/2 cup golden raisins
- 1/2 pound lard (1
cup plus 2 tablespoons) or shortening
- 1/2 cup granulated sugar or to taste
- 1 1/2 pounds tamale dough
- 1/2 teaspoon salt
- 1/2 cup pecans, coarsely
- Place corn husks in a large bowl, cover with boiling water, and soak for at least
- Bring 3 cups water and 1 tablespoon aniseed to a boil over high heat. Cook until
reduced to 2 cups, about 15 minutes.
- Strain and use 1 cup of anise tea to soak the raisins until softened, about 15
minutes. Set aside the remaining cup of tea.
- Beat lard or shortening and sugar with an electric mixer at high speed until
light and fluffy. Reduce speed and add tamale dough mixture a little at a time.
When all is added, beat for 3 minutes.
- Drain raisins and add to tamale dough mixture. Reserve drained liquid to use
for steaming. Beat for 1 minute. If tamale dough mixture is stiff add 1/4 to 1/2
cup of the reserved anise tea a little at a time while beating. Add remaining aniseed
and salt, and beat until light and fluffy. Fold in pecans.
- Drain corn husks. Place about 2 tablespoons of filling in each husk, wrap and
steam the tamales (see instructions).
Yield: about 20 large or 30 small tamales
Add extra anise tea and raisin-soaking liquid to the water in the steamer.