By Nicole Newman | Jan 29, 2020
With a filmography that spans nearly 40 years, Almodo has always been consistent with his memorable, outspoken, and nuanced female leads.
1. Fill a large bowl with warm water and soak corn husks until softened. 2. In an extra large bowl add Maseca corn flour and the rest of the dry ingredients. Mix together making sure that all of the clumps are broken up with your fingers. Then add all of the wet ingredients and once again, use your hands to mix. 3. Add water or milk as needed until your reach the consistency of peanut butter. Fold in the walnuts and raisins.
4. Assemble the tamales by using a rubber spatula to spread the dough mixture onto the corn husk. 5. The spread should cover about two thirds of the corn husk, away from the pointed end, making sure you leave some space on each side to fold. 6. Gently fold one side of the corn husk to the other end and fold up the pointed end across. Lay each tamale fold-side down.
7. Once the tamales are folded fill a steamer with the tamales adding enough water as need for your steamer. Carefully place each tamale standing up on the steam tray of the rack without overloading it and bring water to a simmer. 8. Steam with the lid on. 9. Remove each tamale with tongs and let rest for a few minutes before serving it as a sweet side-dish or grated with queso fresco.