Citrus Bliss Tamales

Citrus Bliss Tamales

These Citrus Bliss Tamales are a delightful twist on the classic recipe, featuring a sweet and tangy orange filling encased in a soft masa dough, making them perfect for any occasion.

Ingredients

• enough to wrap pieces corn husks
• 1 tablespoon fresh orange zest
• 1 cup fresh orange juice
• 2.5 cups sugar
• 1 cup lard
• 2 cups masa harina
• 1 teaspoon baking powder
• 1 cup milk
• 1/2 cup raisins
• 1/2 cup chopped almonds

Method

1. Begin by soaking corn husks in a bowl of boiling water for 30 to 60 minutes until they are pliable. Once softened, drain them and lay them flat, covering with a damp cloth to keep moist.
2. In a saucepan over low heat, combine fresh orange zest and juice with 1 1/4 cups of sugar. Stir occasionally until the mixture thickens to a jam-like texture, which should take about 30 minutes. Once done, remove from heat and set aside to cool completely.
3. While the orange mixture is cooling, take lard and beat it in a large mixing bowl with 2 or 3 ice cubes using an electric mixer until it becomes light and fluffy. Gradually incorporate 1 1/4 cups sugar until well combined.
4. In a separate bowl, mix masa harina with baking powder and knead the mixture for a few minutes. Slowly add the masa to the lard mixture, alternating with milk and orange juice, while mixing continuously until the batter is smooth. Gently fold in the cooled orange jam, raisins, and chopped almonds.
5. Choose a wide corn husk or two smaller ones, and spread about 2 tablespoons of the masa mixture onto the husk, leaving a 2-inch space at the bottom and a 1/4 inch at the top. Fold the sides over the filling, then fold the bottom up to secure. Repeat with the remaining husks.
6. Prepare a steamer insert in a large saucepan and fill it with water just below the insert. Bring the water to a boil, then arrange the tamales upright in the steamer with the open ends facing up. Steam for approximately 1 hour, or until the filling is hot and easily separates from the husk. Allow the tamales to rest for 15 minutes before serving.