Directions

1. Fill a large bowl with warm water and soak corn husks until softened, about 30 minutes.

2. Add the corn flour and the rest of the dry ingredients to an extra-large bowl. 

3. Mix and ensure all clumps are broken up with your fingers. Then add all the wet ingredients, and once again, use your hands to mix the corn flour.

4. Add more water as needed until you achieve the consistency of peanut butter. Fold in the walnuts and raisins.

5. Assemble the tamales using a rubber spatula. Spread 1⁄2 cup of dough mixture onto the corn husk, depending on the size. The spread should cover about two-thirds of the husk, away from the pointed end, making sure you leave some space on each side to fold.

6. Gently fold one side of the corn husk to the other back and fold up the pointed end across. Lay each tamale fold-side down. There should be an open end to each tamale.

7.  Once the tamales are folded, fill the steamer with water below the fill line and place the steam tray on the rack. Carefully place each tamale standing on the steam tray without overloading it and bring water to a simmer. Steam with the lid on for 30-45 minutes.

8. You can add homemade whipped cream using La Cuisines' fancy whipped cream maker. Feel free to add flavorings like Kahlua or cinnamon.

9. Enjoy in good company.