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bolitas (sweet Christmas Tamales) 2 Pounds Hojas (corn Husks)
2 Pounds Masa
1/2 Cup Solid Vegetable Shortening
1 Cup Granulated Sugar
1/4 Cup Warm Water, As Needed
2 Tablespoons Cinnamon
1 Cup Dry Raisins
4 Teaspoons Aniseed 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 Into Dough. 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 One Hour. Masa Will Separate From Husks When Cooked. |
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