• 6 cups Masa Harina
• 3 1/2 cups warm chicken broth
• 2 cups lard
• 1/2 tablespoons salt

Beat lard and salt using an electric mixer at medium speed until combined. Slowly add broth and Masa Harina a few cups at a time. Beat at medium speed until dough is a smooth paste. Cover and refrigerate for an hour.

• 2 cups sugar or to taste
• 1 tablespoon cinnamon
• 1-2 cups raisins, plumped in Kahlua
• 1 cup coarsely chopped pecans
• 30-40 dried corn husks soaked in warm water

Mix sugar and cinnamon into masa by hand. It’s messy but efficient. Taste dough for sweetness. Add more sugar if necessary. Drain raisins. Mix raisins and nuts into masa dough.

Scoop about 2 tablespoons masa and place in corn husk. Fold sides and bottom in. Tie with a strip of corn husk or string.

Steam tamales about 1 hour.