Sweet Tamales

Christmas tamales is a tradition in most Hispanic families. I may not be Hispanic but I grew up seconds from the border and my kids are.
So this year I taught my oldest so she can pass on the tradition.

This is the sweet version!
Enjoy! :)

Ingredients

• 1 package (8 ounces) dry corn husks
• 1/2 cup (1 stick) butter, softened
• 3 cups masa harina flour
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 1/4 cups warm water
• 1 can (14 ounces) Sweetened Condensed Milk
• 1/4 cup vegetable oil
• 1 can (20 ounces) crushed pineapple, undrained
• 1/2 cup raisins

SOAK corn husks in warm water for at least 1 hour or until softened and easy to fold.

BEAT butter in large mixer bowl until creamy. Combine flour, cinnamon and salt in medium bowl. Alternately add flour mixture, water, sweetened condensed milk and oil to butter, mixing well after each addition until consistency of thick cake batter (masa). Stir in pineapple and juice, raisins and nuts.

SPREAD 1/3 cup masa mixture, using back of a spoon, to form a square in the center of the lower wider portion of one soaked corn husk. Fold right then left edge of husk over masa. Fold up bottom edge. Repeat with remaining masa mixture and soaked corn husks.

PLACE vegetable steamer in pot with lid; add water to just below steamer. Arrange tamales upright in steamer rack. Cover top of tamales with remainingdry husks and a damp towel; cover. Bring to a boil; reduce heat to low. Steam, adding water as needed, for about 1 hour or until masa pulls away from husks. Serve warm.