Makes about 24 tamales
1 pound dried corn husks
For the dough:
1 cup cornmeal
1 1/2 cups Masa Harina
2 cups boiling water
1 cup unsalted butter
3/4 cup brown sugar, firmly packed
3/4 cup whole milk
1/4 teaspoon salt
1 tablespoon baking powder
For the filling:
3 cups peaches (about 1 pound), roughly diced
3 cups blackberries (about 1 pound), hulled, and chopped
1/2 cup Sugar
1/2 cup Brown Sugar
1/2 teaspoon black pepper, freshly ground
1 teaspoon cinnamon, ground
1 teaspoon salt
1 teaspoon anise seeds, toasted
1 cup almonds, toasted and roughly chopped
Select 24 of the biggest corn husks and soak in water overnight. Pat dry and refrigerate until ready to use. Tear 48 thin strips from some of the remaining husks. Reserve several husks for lining the steamer. Set aside.
To make the dough, whisk the cornmeal and masa harina in a bowl to combine. Add boiling water and mix well. Set aside for about an hour. Cream the butter until light and fluffy. Add the brown sugar and cornmeal mixture; beat until well blended. Add the milk, salt and baking powder; mix until well blended. Set aside until ready to assemble tamales.
To make the filling, combine all the ingredients in a bowl and set aside.
To make the tamale, spread about 3 – 4 tablespoons of the dough on the smooth side of the husk leaving a generous border on all sides. Using a slotted spoon, place 1 – 2 tablespoons of the filling down the center of the dough. Fold the husk lengthwise around the dough and filling. Tie the ends with a strip of thin corn husk. Repeat until all the filling is used.
To steam the tamales, line a steamer with any leftover corn husks. Place the tamales in the steamer, and cover with more husks and a damp towel. Cover tightly and steam over medium heat for about an hour and a half.
Serve with a fresh lightly sweetened pureed berry sauce and fresh berries.