Sweet Tamales with Raisins and Pecans

These delightful sweet tamales, filled with Sun-Maid raisins and crunchy Kirkland Signature pecans, are a traditional Mexican treat perfect for festive holidays such as Christmas and New Year. Enjoy these fluffy and moist delights, showcasing authentic flavors with a touch of sweet nostalgia.

Ingredients

🧈 1 kilogram Crisco Vegetable Shortening
🍚 5 cups Regular Refined Sugar
🌽 2.25 kilograms Maseca Corn Flour
🧂 2 tablespoons Salt
🥄 6 tablespoons Royal Baking Powder
💧 16 cups Warm Water
🍇 Sun-Maid Raisins
🌰 Kirkland Signature Pecan Halves
🌿 Corn Husks

Instructions

1- Cream the Shortening:

• Place 1 kg of Crisco vegetable shortening into a large mixing bowl.
• Use either your hands or a hand mixer to cream the shortening until it becomes fluffy and light in color.

2- Add Sugar:

• Gradually incorporate 5 cups of regular refined sugar into the creamed shortening.
• Mix well until thoroughly combined, ensuring no sugar crystals remain.

3- Incorporate Dry Ingredients:

• Add 2.25 kg of Maseca corn flour, 6 tablespoons of Royal baking powder, and 2 tablespoons of salt to the mixing bowl.
• Mix until combined.

4- Add Warm Water:

• Gradually introduce approximately 16 cups of warm water into the mixture.
• Continuously knead the dough to achieve a soft and slightly watery consistency.

5- Prepare Fillings:

• Separate the masa into portions.
• Mix Sun-Maid raisins into one portion and chopped Kirkland Signature pecans into another.

6- Prepare Corn Husks:

• Ensure the corn husks are cleaned and adequately softened by soaking them in hot water.
• Drain well before using.

7- Assemble Tamales:

• Take a softened corn husk and spread a layer of the masa mixture onto it.
• Add the chosen filling in the center and fold the husk over the masa and bottom upwards.

8- Arrange in Steamer:

• In a large steamer pot, place a rack at the bottom.
• Arrange the assembled tamales vertically in the steamer.

9- Steam the Tamales:

• Cover the pot with a tight-fitting lid and place on high heat to bring the water to a boil.
• Reduce to medium-low heat and steam for 1 hour and 30 minutes.

Prep Time: 10-15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: Approximately 24 tamales
Calories: ~195
Proteins: ~2g
Fats: ~10g
Carbohydrates: ~23g
Equipment:

• Large Mixing Bowl
• Hand Mixer
• Measuring Cups and Spoons
• Steamer Pot
• Metal Kettle
• Small Bowls or Containers

Cooking Tips:

• Ensure the masa is similar to soft-serve ice cream in consistency for the best results.
• Adjust the sugar level if you prefer a sweeter or less sweet tamale.
• Add a bit of extra liquid like condensed milk to nut-filled sections to counteract any dryness.

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Sweet Tamales with Raisins and Pecans