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Ingredients
  • One Cup of Salted or Unsalted Butter (Two Sticks)
  • ½ Cup Vegetable Shortening
  • One Tbsp Vanilla Extract
  • 14 oz Can of Condensed Milk
  • Two Cups of Rompope
  • Two Tbsp Baking Powder
  • One Tsp Baking Soda
  • ¼ Tsp Salt (if unsalted butter was used)
  • 7.6 oz Nestle Crema or One Cup of Evaporated Milk
  • 5 Cups Maseca Corn Flour for Tamales
  • One Cup Raisins
  • One Cup of Crushed Pecans (more for garnishing)
  • 30 to 40 Corn Husks
  • Yellow Food Coloring to Enhance the Color of the Tamales (Optional)
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