Soak corn husks in hot water for 20 or 30 minutes until pliable. Stand in a pan
to let them drain.
Mix masa with shortening, then add sugar, kneading and adding a little warm water
at a time to make a smooth dough. Then add cinnamon, raisins and aniseed, blending
Lay softened husks on a large table. Put 4 tablespoons of mixture on bottom half
of each husk. Fold as for regular tamales. Stand assembled tamales in a small roaster
pan half filled with water. Cover with lid, bring water to a boil, and cook over
medium heat for 1 hour. Masa will separate from husks when cooked.