Sweet Tamales with Cinnamon Fudge Sauce
1/2 cup shortening
1/4 cup granulated sugar
1 1/2 cups instant Masa Harina
1/2 teaspoon salt
1 cup water
1/2 teaspoon baking powder
1/2 cup citron or candied lemon peel, chopped
1/2 cup raisins, chopped
1/2 cup chopped almonds
10 corn husks, soaked according to package directions
Cinnamon Fudge Sauce:
1 cup bottled fudge topping
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
In a mixing bowl, beat shortening and sugar until smooth and creamy; set aside.
In a medium mixing bowl, combine instant masa, salt and water. Stir until blended, then add to the shortening mixture and beat together until a small piece will float on the surface of a cupful of water. Then beat in baking powder and set aside.
Finely combine citron, raisins, and almonds; set aside.
Lay out corn husks and divide masa dough evenly among them, placing dough in center of the husks; divide fruit/nut mixture in a similar fashion. Fold the husks and tie around the center with string to hold the ends in place.
Stand the resulting ''packets'' on end on a steaming rack or in a bamboo steamer over water. Bring water to boil, cover and steam for 1 hour, or until the dough pulls away from the husk when tested.
Serve warm or cold, with Cinnamon Fudge Sauce, if desired.
Cinnamon Fudge Sauce
Combine fudge topping, vanilla and cinnamon in the top of a double boiler over simmering water. Cook long enough for flavors to blend, do not let it come to a boil.
Serve hot over Sweet Tamales.