Guest Author - Terri Perkins Fulton

1 3/4 cups masa harina
1 1/4 cups hot water
10 tablespoons vegetable shortening, chilled
1/2 cup crushed pineapple with juice
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon cinnamon
1/2 cup sugar
2/3 cup chopped pecans
3/4 cup raisins

About 12 large corn husks, soaked in hot water for 1 hour until soft, drained and shaken dry

Place the masa harina in a large bowl and gradually add the hot water. Using an electric mixer, beat the masa five minutes, scraping down the sides of the bowl occasionally. Beat in the shortening two to three tablespoons at a time. Continue mixing, scraping sides of the bowl until the dough is smooth and light. Add the crushed pineapple, salt, baking powder, cinnamon and sugar, and mix well. Stir in the pecans and raisins.

Place one corn husk on a work surface. Drop about 1/3 cup dough into the center and shape into an oval. Fold the long sides of the husk over to cover the dough completely. Fold each short side into the center. Place tamale folded side down on a cookie sheet and repeat with the remaining tamales.

Stack the tamales into a steamer rack fitted to a large pot, leaving a hole in the center. Bring 4 cups water to boil and pour the water into the pot through the hole. Bring the water to boil again, cover and lower the heat to a medium simmer. Steam the tamales for 1 hour, adding more hot water if necessary, until the masa is firm and pulls away from the husk easily. Unwrap each tamale and serve.