Blackberry Cream Cheese Tamales

2 Instructions

1. 1

   Strain the blackberry jam to remove excess liquid.

2. 2

   Warm 7 cups of water with a stick of cinnamon and a pinch of salt. Use this warm water to gradually loosen the masa as you whip it, beating until the dough is light and fluffy.

3. 3

   Melt 2 1/2 sticks of unsalted butter and let it cool slightly.

4. 4

   In a large mixing bowl, add 5 cups of maseca and 2 tbsp of baking powder.

5. 5

   Gradually add the warm cinnamon water to the maseca mixture, mixing well.

6. 6

   If the mixture is too watery, add an additional cup of maseca, for a total of 6 cups.

7. 7

   Incorporate the melted butter into the masa and mix thoroughly.

8. 8

   Add 1 cup of sugar to the masa and knead well.

9. 9

   Take the soaked corn husks and spread a portion of the masa on each husk.

10. 10

    Add a spoonful of blackberry jam and a dollop of cream cheese on top of the masa.

11. 11

    Fold the husks to enclose the filling and place the tamales in a steamer.

12. 12

    Steam the tamales over high heat until boiling, then reduce to medium heat and cook for 1 hour and 15 minutes.