DECEMBER 2020 1231 vanilla bean, seeds scraped
3 / 4 tsp. almond extract
1 Tbsp. plus^3 / 4 tsp. kosher salt,
divided
1 cup unsalted butter (8 oz.),
softened
1 /^2 cup vegetable shortening
2 lb. Homemade Fresh Masa (p. 116)
(about 3^1 / 2 cups) or masa harina
prepared according to pkg.
directions
24 dried corn husks (about 9 inches
long and 7 inches wide at widest
point), plus more for lining steamer,
soaked at least 1 hour or up to
overnight
Cajeta (goat’s milk caramel) or
dulce de leche, for serving
- Bring 1^3 / 4 cups water, rice, and cinna-
mon sticks to a boil in a large saucepan
over medium. Boil, uncovered, stirring
occasionally, until water is mostly
absorbed, 6 to 10 minutes. Stir in coconut
milk,^3 / 4 cup whole milk,^1 / 4 cup sugar,
vanilla bean seeds, almond extract, and
(^3) / 4 teaspoon salt. Bring to a boil over
medium. Reduce heat to medium-low,
and cook, uncovered, stirring often, until
mixture has thickened to a pudding-like
consistency, 15 to 20 minutes. Remove
from heat, and transfer to a large bowl.
Discard cinnamon sticks. Let cool to room
temperature, about 1 hour.
- Meanwhile, combine butter, shorten-
ing, 1 cup sugar, and remaining 1 table-
spoon salt in bowl of a stand mixer fitted
with the paddle attachment. Beat on
medium-high speed until light and fluffy,
2 to 3 minutes. With mixer running on
medium-low speed, gradually add masa.
Increase speed to medium-high, and beat
until mixture is smooth and fluffy, about
2 minutes. Reduce speed to medium-low,
and gradually stream in remaining 1 cup
water and remaining^1 / 2 cup whole milk.
Beat on medium-low speed until mixture
is well combined and smooth, 3 to 5
minutes, stopping occasionally to scrape
sides of bowl. The prepared masa should
have the texture of cake batter. Cover
bowl with a damp paper towel; set aside. - Place 1 corn husk on a clean work sur-
face with narrow end pointing away from
you; pat dry. Using the back of a spoon,
spread about^1 / 3 cup prepared masa
lengthwise in center of corn husk in a 5- x
4-inch rectangle of even thickness. Spoon
about 2 tablespoons arroz con leche pud-
ding in a line down the center of masa
rectangle, leaving a^1 / 2 -inch border of
masa above and below pudding. Sprinkle
(^1) / 2 teaspoon sugar over arroz con leche
pudding. Fold one side of husk across so
that masa encases filling. Fold top end of
corn husk down toward the center, and
roll to wrap remaining husk around the
tamal, leaving bottom end open. Repeat
with remaining husks, masa mixture,
arroz con leche pudding, and sugar.
- Fill a large stockpot with 1 inch of water.
Place a steamer insert (at least 7 inches
deep) in stockpot, ensuring water does
not touch bottom of steamer. Line bottom
and sides of steamer with corn husks.
Stand tamales vertically in steamer, with
open ends up, in a single layer. Tamales
should be tightly packed together. If the
steamer is too big, use aluminum foil to
build a ring inside pot to hold tamales
upright. - Heat pot over medium-high until steam
is visible, 5 to 8 minutes. Place a layer
of corn husks on top of tamales. Cover
tamales with a clean kitchen towel, and
place lid on top. Reduce heat to low. Cook
45 minutes. To test doneness, carefully
uncover pot, and remove 1 tamal. Cover
pot, and allow remaining tamales to keep
cooking. Let tamal rest 10 minutes before
unfolding. If masa sticks to corn husk,
rewrap tamal, and return to steamer bas-
ket. Continue cooking tamales 5 minutes
before checking again for doneness. If
corn husk pulls away cleanly from masa,
turn off heat, and let tamales rest in pot,
lid removed, towel and husks in place, for
15 minutes. Serve tamales warm with a
drizzle of cajeta.
MAKE AHEAD Cooked tamales can be
refrigerated up to 2 days or frozen up to
1 month. If frozen, thaw in refrigerator
overnight. Steam to reheat, or remove
husks and sear in a lightly oiled pan until
crispy on the outside.