-(Hispanic PR Wire)–When family and friends gather to celebrate a special occasion, the food served is an important part of the day, espe
cially dessert. The grand finale to a meal is anticipated with delight by young and old. Sweet tamales make a wonderful finish to any meal and and can be made ahead during the busy holidays.
The recipe for these tamales is among hundreds of tasty recipes to be found on http://www.sunmaid.com, the new Web site from the Sun-Maid Growers of California.
Visitors to the site are given the option of viewing the entire site in Spanish, including the recipe section, with a click of a button on the homepage. Recipes for breakfast, lunch and dinner, as well as snacks to take along on trips, are found under the recipes link on the Spanish homepage.
The recipe for sweet raisin tamales came from the kitchen of a Sun-Maid employee Ofelia Garcia, a finalist in a recipe contest for employees. To make ahead, prepare tamales, cool and refrigerate in husks. Before serving, reheat in steamer or microwave.
Sweet Raisin Tamales 35 corn husks
3 pounds prepared corn masa for tamales
11/2 cups (3 sticks) butter, softened
1 cup granulated sugar
2 teaspoons baking powder
11/2 cups Sun-Maid Natural Raisins
Soak corn husks in hot water for 30 minutes or until softened. Drain.
Combine prepared masa, butter, sugar and baking powder in a deep bowl. Mix until smooth with an electric mixer or heavy spoon. Stir in raisins.
Spoon two tablespoons raisin-masa mixture in a mound about 1×3-inches lengthwise on center of corn husk. Roll long sides of husk over filling. Fold narrow end of husk up and tie with a strip of corn husk, leaving top end open. Or twist both ends and tie.
Steam tamales (open end up) about 45 minutes. To test for doneness, open a tamale and check. The corn husk should pull easily away from masa when done. Serve warm. Makes about 25 servings.
Note: To make steamer, invert metal pie pan in deep pot. Spread layer of dry corn husks over pie pan. Fill pot with water to level of husks. Stand tamales leaning against each other or sides of pot. Cover and simmer over medium-low heat, checking periodically and adding additional water if needed to prevent from drying out (tamales should not touch water). Repeat as needed to cook all tamales.
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