Ingredients
-
20 corn husks, for wrapping the tamales
-
Steamer
Masa:
-
300 grams unsalted butter, softened
-
75 grams granulated sugar
-
10 grams of salt
-
1 teaspoon baking powder
-
1 teaspoon baking soda
-
1/2 teaspoon of cinnamon
-
1 teaspoon ground star anise
-
400 grams fresh masa
Directions
- Place the corn husks in a large bowl of warm water to soften while you’re preparing the filling.
- Prepare the strawberries: with a fork or whisk, mash the strawberries you are looking brake them, add the piloncillo and set them aside.
- Make the masa: In the bowl of a standing mixer fitted with a whisk attachment, beat the butter on high speed until very fluffy, about 5 minutes. Stop the mixer and add the sugar, salt, baking powder, baking soda, cinnamon and ground star anise. While whisking on medium speed, slowly add golf ball–sized chunks of fresh masa to the bowl. Wait until each chunk is incorporated before adding the next. Once all of the masa has been added, increase speed to high and whisk until the mixture resembles heavy whipped cream, about two to three minutes.
- Assemble: Remove the corn husks from the water and gently blot them to dry. Using a spoon or a spatula, spread two generous spoonfuls of the masa dough into the husk. Be careful not to overfill the corn husks—the masa dough should be completely enveloped in its wrapping, or it will leak out while cooking.
- Steam them for about 45 minutes to one hour and a half.
