Walnut tamales are a classic sweet tamale. Delicate flavor and enviable texture. Adding a festive touch to your breakfast is essential on a Mexican holiday. Try this nutty variety.
material:
- 1 kg corn flour for tamales
- 2 cans of condensed milk
- 350g chopped walnuts
- 500 grams of lard
- 1 pack of dried corn husks
- 1/8 cup boiled anise seeds
- 350ml lukewarm water
- 1 1/2 tablespoons baking powder
- Raisins 170g
Preparation:
Beat in the butter until very fluffy. Then add tamale flour and water.
Continue beating for another 10 minutes until the ball floats in the water. Add condensed milk and walnuts.
Mix for another 10 minutes, then add baking powder and anise water.
Soak the corn husks in plenty of water and rehydrate until softened.
Make the tamales as usual and fill with raisins if you like.
Simmer in a pressure cooker for about 1 hour or 30 minutes.
