Espeluznados (sweet corn tamales)

Ingredients

• 1 cup corn masa
• 1/2 cup lukewarm water
• 1/2 cup grated piloncillo (or dark brown sugar)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Dried corn husks (available in Latin food stores)
• Kitchen string

Step-by-step preparation

1. In a large bowl, mix the corn masa with the lukewarm water until you have a smooth, even dough.
2. In another bowl, mix the grated piloncillo, cinnamon and salt.
3. Divide the dough into 8 equal portions and roll them into balls.
4. Take a ball of dough and flatten it with your hands to a circle about 10 cm across.
5. Sprinkle some of the piloncillo and cinnamon mixture over the dough, leaving a border of about 2 cm uncovered.
6. Roll the dough up on itself, pressing lightly so the filling sticks.
7. Wrap the roll in a corn husk, folding the edges inward so it’s well closed.
8. Tie the ends of the husk with kitchen string, making sure it’s tight.
9. Repeat steps 4 to 8 with the remaining portions of dough.
10. Place the espeluznados in a steamer and steam for about 45 minutes, until cooked and soft.
11. Take them out of the steamer and let them cool a little before serving.