Updated: Nov 21, 2019
1 Kilo of Masa (prepared for tamales or maseca)
2 cups of sugar
1 cup of coconut milk
1 cup of condensed milk
1 cup of cinnamon stick tea (4 each cinnamon sticks that has been boiled with water)
Ground cinnamon (a few pinches)
1 teaspoon of salt
1 tablespoon of baking powder
1 or 2 teaspoons of vanilla
½ teaspoon of salt
100 grams of butter (melted)
100 grams of vegetable shortening (melted)
1 cup of fresh pineapple chopped (drained)
100 grams of raisins
100 grams of shredded sweetened coconut
100 grams of pecans chopped
1 package of tamal leaves (corn husk) soaked in water for 1-2 hrs this will make them pliable
Add all of ingredients except for pineapple, pecans, coconut and raisins in a bowl with hands or in a mixer(with paddle attachment) and mix until all of ingredients are incorporated. You are looking for your dough to be a bit wet but not too sticky. You need to have it be soft enough to spread onto the corn husk.
Once you make sure it is well mixed then slowly fold in the pineapple, pecans, raisins, and coconut.
Take a leaf and add about ¼ cup to ½ cup of the masa mixture. Depending how big your leaf is it will depend the amount of masa. You want to place the masa in the middle then fold the left side in then the right and finally tuck the bottom part up. Fill your steamer pot with enough water to basket line. Place tamales standing up on steamer basket. Once pot is filled place a wet towel on top (this will help steam the tamales and not let them get dry. You want to cook them for about 45 mins to 1 hr, checking them in between to make sure they are done.