Christmas Holidays are about here so - it's time to think "Tamales"

The closer it gets to Christmas, the more those of us who make tamales start to think about what types we will make for the Holidays to share with family. While I have never sold them, I do give them away! Here is a "FAST AND DIRTY" recipe for pumpkin tamales - one of the many sweet varieties you will find.

makes 3 dozen

40 or 80 corn husks, cleaned and soaked
7 c MASECA (this is corn flour used to make the tamales)
2 c brown sugar
2 t cinnamon
2 t sea salt
2 t ginger
1 t cloves
1 t nutmeg
2- 28 oz cans pumpkin
4 sticks butter, melted
2 c warm water, add more as needed
2 c pecans, toasted (or walnuts)
2 c raisins, soaked in alcohol

Soak the corn husks in water in a large pot - make sure to add a small plate on top to weigh them down. Soak for 3 hours. 

Add MASECA to another large bowl, add water (you may add 1/4 c. corn oil to soften the consistency and bring out the corn flour taste) and then add the rest of the ingredients plus more water as needed to get the dough to a thick consistency of VERY THICK oatmeal.

Drain the husks, re-use the pot to fill with tamales to be steamed for 1 1/2 hours.

Spread 1/2 c over the middle lower third of the tamale husk. Fold one side of the husk over to the other side, do the same with the other side, fold in half and place tamale standing up (add more tamales filling in all spaced) in pan with extra corn husks or use crushed foil so the tamales do not touch the bottom of the large pan.

Place water or a mixture of cinnamon sticks/water (for sweet tamales) in approximately 1/3 of the pot and bring to a boil, lower temp and simmer until the tamales are done - you may need to add more water to keep the tamales from burning due to the steam created.