Home Cookin 4.6 Chapter: Miscellaneous Recipes to post and then delete
Los Sombreros Mexican Cafe & Cantina Tamales de Canela (Mexican Cinnamon)
1/2 lb. lard or vegetable shortening
1-1/2 lbs. masa
1 tsp. salt
1 cup milk
2 sticks Canela (Mexican cinnamon), ground
1 tsp. baking powder
1 cup brown sugar
1 lb. corn husks (soaked in hot water)
In a large mixing bowl combine lard, salt, baking powder, canela and sugar.
Beat until light and fluffy.
Little by little, add masa (mixing well after each addition) and at the same
time gradually add milk until everything is incorporated into a smooth
dough.
Shake off excess water from corn husks and spread them out onto a table.
Put about 1/2 cup of dough in the center of each husk and roll shut. Fold
bottom end up to keep the dough inside.
Place upright in a steamer and steam for about 1 hour.
Yield: 1 dozen tamales
Chef Steve Douds