1 cup vegan butter, unsalted 1 ½ teaspoons baking powder ¼ teaspoon sal 4 ¼ cups masa harina 2 cups almond milk, unsweetened 2 cups warm water ¾ cup sliced almonds 1 cup golden raisins

5 oranges, cut into segments 1 cup turbinado sugar

30 Dried corn husks



To prepare the corn husks, place them in your kitchen sink or a large potand cover them in hot water. Soak for at least 1 hour. Combine the orange segments, their juice, and C&H® Turbinado Sugar in a pot. Bring to a low simmer over med-low heat and cook for 25 to 30 mins, or until it has the consistency of marmalade. Remove from the heat and let cool to room temperature.



Beat the vegan butter, on med speed, with a handheld electric mixer, for about 3 mins. Add the baking powder and salt and beat for 1 min to incorporate into the butter. Add the masa harina and beat to incorporate it into the butter, for 1 minute. Pour in the almond milk slowly. After it is incorporated, add the rest of the masa harina and water and beat at low speed, until thoroughly mixed, for 5 mins. It should have the consistency of a thick cake batter. Add the raisins, almonds, and orange marmalade and beat slowly to mix them into the masa, for about 1 min.



Fill the bottom of the steamer with water, making sure the water does not touch the steamer rack. Line the rack and sides of the steamer pot with the corn husks. To wrap the tamales, take a husk and dry off the excess water with a paper towel. Place the husk in your hand with the tapered side away from you and the smooth side up. Use a spoon to spread 2 to 3 tbsps of the dough onto the corn husk. Fold over the sides of the husk, then fold it once more. Fold down the tapered section of the corn husk. This will leave one side of the tamales open.



To cook the tamales, place each tamales vertically in the steamer, leaning against the side of the pot, with the open end on top. Cover them with a layer of corn husks, cover the pot and bring the water to a boil. Reduce the heat to medium-low and cook for  40 mins.



Check the tamales. When they separate easily from the corn husk, it means they are done. If they are not done, steam them for 10 more minutes and check again. Remove the steamer from the heat and let the tamales sit uncovered for 10 minutes to cool.

– Don’t be alarmed if the tamales seem soft. As they cool, they will firm up. – If you would like to make these with fresh masa, replace the masa harina with 2 lbs. of fresh masa. You can also use 8 oz. of coconut oil or 8 oz of cooked, unsweetened pumpkin to replace the fat.