Recipe: Cinnamon and Raisin Tamales

It wouldn't be Christmas in New Mexico without some sweet tamales on the breakfast table. These are traditional holiday offerings - not limited to Christmas alone! These can be frozen and then heated... just add another ten minutes to the steaming time.. I always tell the folks that rave about these unusual offerings, that the best way to make these is to make them in bulk. Gather a few friends together, pop open a bottle of wine, and have a tamale making party! Towards the end of that bottle, the last few tamales may not be the prettiest, but you will have a damn good time!


8 Tablespoons butter
8 Tablespoons Lard
3/4 cup chile honey
1/4 teaspoon salt
2 teaspoons baking powder
pinch cayenne pepper
2 cups masa harina
1 cup raisins
1/2 cup walnuts, chopped
8 large, dried corn husks, soaked in hot water until pliable


Whip together the butter and lard until fluffy. Continue to whip while adding the honey, salt, baking powder and cinnamon. Gradually add the masa, continuing to beat until fluffy. Fold in raisins and walnuts. Divide the mixture evenly between the corn husks. Fold tamales lengthwise, one side over the other, tying ends with slim strips of pliable corn husk. Steam for 15 minutes and serve.


Note: To serve, I will usually slice open the tip of the tamale with a sharp blade and press the tamale open. I serve two at a time, drizzling them with a mixture of 1/2 cup sour cream and 2 Tablespoons frozen orange juice concentrate. It's a fantastic, simple sauce that gives the dish that extra oomph! Put a little bowl of it on the side in case anyone wants more.