Ingredients
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Make It
Step 1
Soak 30 large corn husks in hot water for at least 1 hour or until softened and easy to fold.
Step 2
Beat butter and sugar in a large mixer bowl until creamy.
Step 3
Combine flour, cinnamon, nutmeg and salt in a medium bowl. Alternately add flour mixture, water, Coffee mate natural bliss Creamer and oil to butter mixture, mixing well after each addition until consistency of thick cake batter (masa). Mix in hazelnuts and raisins.
Step 4
Spread 1/4 cup masa mixture, using back of a spoon, to form a square in the center of the lower wider portion of one soaked corn husk. Fold right then left edge of husk over masa. Fold up bottom edge. Repeat with remaining masa mixture and soaked corn husks. Place tamales upright in vegetable steamer rack in pot with lid; add water to just below steamer. Cover top of tamales with remaining wet husks and a damp towel; cover.
Step 5
Bring to a boil; reduce heat to medium. Steam, adding water as needed, for about 25 to 30 minutes or until masa pulls away from husks. Serve warm topped with warm dulce de leche, if desired.
If you don’t have a vegetable steamer, use a tall stock pot to make the tamales. Add remaining wet husks to bottom of pot and along sides to prevent tamales from sticking to pot.
