1 pkg. corn husks
4 1/2 c. Masa Harina tortilla flour
2 2/3 c. warm water
1 1/2 c. lard
1 c. sugar
1 tsp. salt
1 tbsp. ground cinnamon
1 c. raisins

Soak corn husk in warm water several hours or overnight to soften. Pat with paper towels to remove excess moisture.

Mix tortilla flour and 2 2/3 cups water; let stand 20 minutes. In separate large mixer bowl beat together lard, sugar, salt, and cinnamon until fluffy. Beat in flour mixture until well combined.

Measure 1/4 cup of the flour mixture onto each tamale wrapper; spread to a 5 x 4 inch rectangle, centered on corn husk.

Roll tamales jelly roll style being sure to make a tight roll. Tie ends securely with pieces of corn husk or string.

Place tamales on rack in steamer. Add water to just below rack level. Bring to boiling; cover and steam over medium heat 1 1/2 hours. Add water as needed.

Makes 18 tamales.