Sweet Rum Raisin Pumpkin and Pecan Tamales
    

Ingredients:
banana leaves or corn husks
1/2 cup rum
1/2 cup dark raisins
1/2 cup white raisins
1/2 cup chopped pecans
2/3 cup vegetable shortening
2/3 cup brown sugar
2 cups masa harina
1 cup pumpkin purée with 1/3 cup of sugar, 1/4 tsp. salt, 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/4 tsp. ground cloves added
3/4 cup milk
3/4 cup coconut milk
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup unsalted butter, melted
18 12" in. pieces of aluminium foil

Directions:
If using corn husks, soak in warm water for a 1/2 hour until pliable and then drain.
If using banana leaves, Defrost the banana leaves overnight in the refrigerator if frozen, and cut off any hard sections or sections with holes.
Cut the leaves into unbroken 12 inch pieces. If the leaves are pliable, proceed with the recipe. If not steam the banana leaves in the top of a double boiler until soft and pliable, 20 to 30 minutes. Set aside until ready to assemble the tamales.
In a small saucepan gently heat the rum. Place the raisins in a small bowl and cover with the warm rum. Let the raisins soak and absorb the rum while you prepare the masa.
In the bowl of an electric mixer beat the vegetable shortening until very light, about 1 minute.
Add the sugar and half of the masa and beat until combined.
Mix the milk and coconut milk and add alternately with the remaining masa in several batches to the mixture until the mixture is the consistency of medium-thick cake batter.
Add pumpkin mixture
Add baking powder, salt, and cinnamon, and beat for 30 more seconds.
Add the melted butter and beat to incorporate, being careful not to over mix.
Spoon about 3 tablespoons of the masa batter into the center of a banana leaf.
Place about 2 teaspoons of the plumped raisins in the center.
Fold one side over the batter and then the other to enclose the filling. Bring the bottom and the top over the filling to create a package.
Tie the tamale with a piece of string, and repeat with the remaining masa batter and filling.
If using corn husks spoon about 2 tablespoons masa down the center of the husk and then about a tsp of raisins.
Fold both sides over the masa and then fold up the bottom.
I wrap the tied tamale in aluminum foil.
Line an insert steamer (I used a pot with a vegetable steamer at the bottom) with a layer of unused banana leaves or unused corn husks.
Lay the tamales in the lined steamer, and steam over simmering water until the tamales are cooked through and release easily from the banana leaf wrappers about 1 1/2 hours.



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