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So, I decided to try my hand at making sweet tamales. I have been making traditional tamales for years and upped my game once @Syzygies turned me on to nixtamilized Heirloom corn. I took our family recipe for masa and modified it for sweet tamales and added additional ingredients based on my research and taste I was looking for. Today was my second run at this after making a 1 pound Bach with a number of variables about 3 weeks ago. For this recipe I used Rosado Heirloom corn for the base masa. I added whipped butter crisco with powder sugar, cinnamon, cayenne and baking powder. Then I cooked some rice and added some milk to it after cooking and puréed it and added this to the masa and then blended it until it floats in tepid water. For the filling I whipped up some cream cheese and added maple syrup to it. I also fried up some home make KK bacon until crisp. After spreading the masa on the Hoja I added the cream cheese mixture, 4 blueberries and 2-3 pieces of bacon. I steamed in my steam over for about 1 hour and 20 minutes……….I think I have a winner and am looking forward to sharing with family and friends this Christmas!!! All the best, Paul

Yeah, after I posted I thought, "hey, you've got cheek, telling a man with Mexican heritage how to use wet masa!" That'll teach me.