Instructions

1. Fill a large bowl with warm water and soak the corn husks until softened. This takes about 30 minutes.
2. In an extra-large bowl add the corn flour and the rest of the dry ingredients.
3. Mix together making sure that all of the clumps are broken up with your fingers.
4. Add all of the wet ingredients and once again, use your hands to mix the corn flour.
5. Add more water as needed until you achieve the consistency of peanut butter.
6. Fold in the walnuts and raisins.

Assembly

1. Assemble the tamales by using a rubber spatula to spread 1/2 cup to 1 cup of dough mixture onto the corn husk, depending on the size of the corn husk. The spread should cover about two thirds of the husk, away from the pointed end. MAKE SURE YOU LEAVE SPACE ON EACH SIDE TO FOLD!!!
2. Gently fold one side of the corn husk to the other end and fold up the pointed end across. Lay each tamale fold-side down. There should be an open end to each tamale.
3. Once the tamales are folded, choose one of the three methods to cook your tamales.

Cooking Instructions

There are several methods to cook your tamales. I prefer to use a tamale steamer but have had success with the crock pot method. I personally do not like the stove top method. It makes the tamales a little mushy in my opinion.

Tamale Steamer Method:

1. Fill a 24 quart tamale steamer with water just below the fill line and place the steam tray on the rack.
2. Carefully place each tamale standing up on the steam tray without overloading it and bring water to a simmer. Steam with the lid on for 90 minutes.
3. Remove each tamale with tongs and let rest for a few minutes before serving it.

Crock Pot Method:

1. Stack the tamales carefully in the crock pot until it is full.
2. Put the lid on and cook on high for 4-6 hours, or until a tester tamale looks and tastes done. The tamales on the edges will cook a bit faster.
3. After 4 hours, check every 30 minutes or so. Once your tester looks good (use the same one and just keep re-wrapping it and adding it back if it isn’t ready), unplug the crockpot and keep the lid off. Don't unwrap any others until they've set for about 15 minutes.

Stovetop Method:

1. Layer a large pot with the wrapped tamales, seam side down, until halfway up the pot.
2. Pour water over the tamales, covering them, and simmer for 1 1/2 hours.
3. Do not unwrap for at least 15 minutes.