👩🍳PREPARATION
1️⃣Soften the husks.
Place the corn husks in a large bowl, cover with hot water, and let them soak for 25 to 30 minutes until soft and pliable. Drain well.
2️⃣Beat the fat.
Place the butter or vegetable shortening in a wide bowl and beat for 4 to 5 minutes until creamy, light, and fluffy.
3️⃣Add the masa.
Incorporate the corn masa and baking powder. Continue mixing until the mixture is uniform.
4️⃣Add flavor and color.
Add the vanilla and a little food coloring. Gradually incorporate the milk while continuing to mix.
The masa should be soft, moist, airy, and easy to handle, but not liquid. You may not need to use the full amount of milk.
5️⃣Prepare the cream cheese.
Cut the cold cream cheese into medium-sized strips. Keeping it cold makes handling easier and ensures it retains a creamy center during cooking.
6️⃣Assemble the tamales. Place a corn husk with the wide end facing up and spread approximately 2 tablespoons of pink masa in the center, leaving the edges clear.
7️⃣ Add a generous layer of cream cheese to the center. If desired, add a few raisins.
8️⃣ Fold both sides of the husk toward the center to wrap the masa, then fold the bottom section upward.
9️⃣ Arrange in the steamer.
Place the tamales vertically, with the open end facing up.
🔟 Steaming.
Steam for approximately 60 to 75 minutes over medium heat.
During cooking, check that there is enough water in the bottom of the steamer, ensuring it never directly touches the tamales.
1️⃣1️⃣ Check for doneness.
Remove a tamale and let it rest for a few minutes. It is done when the husk peels away easily and the masa is cooked, soft, and smooth.
1️⃣2️⃣ Let them rest.
After cooking, let the tamales rest for about 10 minutes before serving.
Ideally, the inside should be moist and juicy, with the cream cheese filling soft and creamy in the center.
Serve hot with coffee, champurrado, atole, or hot chocolate.
This recipe yields approximately 20 to 24 tamales, depending on size.
