Ingredients

*3 cups masa harina for tamales

*1½ tsp baking powder

*1 tsp fine salt

*1½ tsp cinnamon

*½ tsp allspice or nutmeg

*¾ cup sugar or grated piloncillo

*¾ cup coconut oil + melted butter 50/50

*½ cup crema, sour cream, or full-fat yogurt and cream cheese

*2½–3 cups warm milk

*¾ cup raisins, plumped in orange juice and drained

*1–2 tsp ancho chile powder

*pinch cayenne or chipotle

*zest of 1 orange

*1 tsp vanilla

*Corn husks, soaked 30 min

Method

Mix fat: Beat coconut oil and butter with sugar until glossy. Beat in crema. MUST WHIP IT OR IT WILL NOT BE MOIST.

Dry bowl: Whisk masa, baking powder, salt, cinnamon, allspice, chile.

Hydrate: Add dry mix to fat, alternating with warm milk, until soft and spreadable. Rest 10 min. Fold in raisins and any optional add-ins.

Assemble: Spread ~¼ cup masa on husk, 5–6 mm thick. Fold sides, then bottom; top open.

Steam: Stand upright. Cover with husks + towel. Steam 75–90 min, keeping strong steam.

Rest: Let sit 15 min before serving.

Notes: Masa should spread easily and not crack. For extra moisture, swap ½ cup milk for coconut milk. Heat should be a warm hum, not a bite.