riutzelj

1 (8 oz) package of dried corn husks
1/3 c. dark raisins or currents
1/3 c. chopped dried figs
1/2 c apple juice
1/3 c. lard or butter, softened ( you can get the healthy lard at the Mexican groceries butcher, it isn't white. called leaf lard)
3/4 c. sugar
1 pound ground masa for tamales
1/2 c milk at room temperature
1 tsp baking powder
1/4 tsp gr. cinnamon
1/2 tsp salt
Crema for serving ( Mexican style, table cream
1 mango or papaya, peeled, seeded and coarsely chopped for serving
Place the husks in water to cover and simmer ten minutes. remove from heat, weight down with a plate to keep husks submerged and soak 1-2 hours or overnight until completely flexible.
Place raisins and figs into a small pan, cover with apple juice and bring to simmer. Remove from heat and set aside.
With electirc mixer, beat lard until light and fluffy, about a minute. add sugar and half of the masa and beat until well combined. add alternatively, the mild and remaining masa a bit at a time, until consistency of a thick batter. beat in baking powder, cinnamon and salt for an additional minute. lay out 18 husks or overlap 2-3 small ones for a nice wide surface for each tamale. make ties for the tamales by cutting a few of the remaining husks with scissors.
spread about a 1/3 c. of mixture on each tamale husk, drain raisins and figs and scatter them over the top of each. fold over sides and ends, tie them off.
Line a steamer or a rack fitted into a large pan with corn husks and add tamales. steam over simmering water 2.5 hours or until husks pull away from filling easily. let cool slightly then unwrap and serve with Crema and fruit.