La Lechera Sweet Tamales

Soak 18 large corn husks in warm water for at least 1 hour or until softened and easy to fold.

Beat butter in large mixer bowl until creamy. Combine flour, cinnamon and salt in medium bowl. Alternately add flour mixture, water, sweetened condensed milk and oil to butter, mixing well after each addition until consistency of thick cake batter (masa). Stir in pineapple and juice, raisins and nuts.

Spread 1/3 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 vegetable steamer in pot with lid; add water to just below steamer. Arrange tamales upright in steamer rack. Cover top of tamales with remaining dry husks and a damp towel; cover. Bring to a boil; reduce heat to low. Steam, adding water as needed, for about 1 hour or until masa pulls away from husks. Serve warm.