Texas Monthly: Multimedia

Cranberry and Pecan Tamales (November 2001)

Recipe from Adrienne A. Gonzalez and Diana R. Martinez, Casmar Catering, Laredo

The filling for these sweet holiday tamales is mixed right in with the dough.

1/2 cup chilled butter
1/2 cup chilled lard or vegetable shortening
4 cups (2 pounds) dried masa harina for tamales
2 1/2 teaspoons baking powder
1 3/4 teaspoons salt
1 cup brown sugar
2 cups dried cranberries
1 cup chopped pecans or pecan quarters (halves broken lengthwise)
1 package dried corn shucks

Using an electric mixer, beat butter and lard together until fluffy. In another bowl, mix together masa harina, baking powder, salt, and sugar; add 4 cups warm water, stirring until the texture becomes like a medium-pliable bread dough. Add the masa mixture in batches to the lard-butter mixture, beating until light in texture. Fold in cranberries and pecans. Make into tamales and steam until husk comes away cleanly from masa, about 2 hours. Makes 4 dozen tamales.