Scott Jones

Test Kitchens Know-how

• With hands lightly coated in corn masa mix, spread about 2 Tbsp. dough into a 3- x 4-inch rectangle on the right side of 1 husk, leaving a 1⁄2-inch border on the right side and a 2-inch border from the narrow bottom end of the husk.
• Spoon about 1 Tbsp. pineapple down center of dough, and then sprinkle with about 11⁄2 tsp. chopped raisins.
• Roll up husk, rolling left side over right, enclosing fruit filling completely in dough. Fold the bottom narrow end up and over, and secure with husk strip or kitchen string.

 


"Sweet on Tamales" is from the November 2008 issue of Southern Living.  

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