![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Y2IfAipj3Wvr-WifjUxYnUS31mQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5120481-3ae5f2c0fd3049f993cf05c1301bc3e4.jpg)
Ingredients
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corn husks
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5 large oranges, peeled and segmented
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2 ½ cups white sugar, divided
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2 cups lard
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2 ice cubes, or as needed
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3 ¼ pounds fresh corn masa dough
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2 tablespoons baking powder
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1 cup milk
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1 cup freshly squeezed orange juice
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⅔ cup raisins
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⅓ cup chopped blanched almonds
Directions
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Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
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Combine oranges and 1 1/4 cups sugar in a saucepan over low heat. Cook, stirring occasionally, until mixture starts to turn into jam, about 30 minutes. Remove from heat and let cool completely.
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While jam is cooling, place lard in a large bowl, add 2 or 3 ice cubes, and beat with an electric mixer until soft and creamy. Beat in 1 1/4 cups sugar until well incorporated.
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Combine masa dough and baking powder in a separate bowl. Knead together for a few minutes. Add masa to lard mixture. Mix in milk alternately with orange juice, beating continuously with the electric mixer. Mix in cooled jam, raisins, and almonds.
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Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
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Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.
Cook's Note:
This recipe can be found in Spanish in the print edition of "La Receta del Día" by Ana María González Martínez.
Nutrition Facts (per serving)
231 | Calories |
12g | Fat |
31g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings Per Recipe 40 | |
Calories 231 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 4g | 21% |
Cholesterol 10mg | 3% |
Sodium 122mg | 5% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 2g | 8% |
Total Sugars 17g | |
Protein 2g | 4% |
Vitamin C 15mg | 17% |
Calcium 62mg | 5% |
Iron 0mg | 1% |
Potassium 93mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.