Preparation

1. Bring a large pot of water to the boil then turn off the heat. Submerge the corn husks in the pot then soak for 1 hour.

2. Beat the lard and salt until it is soft and fluffy.

3. Add masa harina mix and water to the lard-add in small portions alternately, beating well after each addition.

4. Add the baking powder, brown sugar, nutmeg and cinnamon and beat well to combine.

Assembling the Tamales

1. Drain the corn husks and pat them dry.

2. Spread out one corn husk and drop 2 tsp. of dough into the center.

3. Spread the dough out to form a 3-by-2 inch rectangle. The right edge of the rectangle should almost meet the right edge of the husk.

4. Sprinkle 1 tsp. each of pecans and raisins lengthwise down the center of the dough rectangle.

5. Fold the right edge of the husk over to the center of the filling then fold the left side over to allow the husk to wrap around.

6. Fold the top end of the husk over the bottom end.

7. Tie string around the center of the tamale to secure it.

Cooking the Tamales

1. Place a rack 2 inches above gently boiling water in a steamer.

2. Place tamales on the rack folded side down.

3. Cover and steam for 2 hours.

4. Test to see if they're ready by opening 1 tamale. When it's cooked the tamale should be firm and come away from the husk easily.