Spiced Carrot and Raisin Tamales with Orange Zest

Soak the corn husks in hot water for at least 30 minutes to soften them.

In a large bowl, beat the lard or vegetable shortening until light and fluffy. This will take several minutes using an electric mixer.

In a separate bowl, combine the masa harina, baking powder, and salt.

Gradually add the dry ingredients to the whipped shortening, alternating with warm vegetable broth. Mix until a smooth, slightly wet dough forms. It should be the consistency of thick cake batter.

In another bowl, combine the grated carrots, raisins, brown sugar, orange zest, cinnamon, nutmeg, and cloves. Mix well.

To assemble the tamales, take a softened corn husk and pat it dry. Spread a thin layer (about 2-3 tablespoons) of the masa dough onto the center of the husk, leaving about 1 inch of space at the top and bottom.

Spoon about 1-2 tablespoons of the carrot and raisin filling onto the center of the masa.

Fold one side of the corn husk over the filling, then fold the other side over, overlapping them. Fold the bottom of the husk up towards the center. If the husk is too short, you can tie it with a strip of corn husk.

Repeat with the remaining husks, masa, and filling.

Stand the tamales upright in a steamer basket in a large pot filled with about 1-2 inches of water. Ensure the water doesn't touch the tamales.

Bring the water to a boil, then reduce heat to medium-low, cover, and steam for about 60-75 minutes, or until the masa is firm and pulls away from the husk easily. Check the water level periodically and add more if needed.

Remove the tamales from the steamer and let them cool slightly before serving.