Name: Coconut Tamales
Yield: Makes 6 servings
Ingredients: 15 dried corn husks (2 oz, or 1/4 package); 2 cups masa harina for tamales (see Tips, below); 1/4 cup sugar; 1/4 vanilla bean, or 3/4 teaspoon pure nonalcoholic vanilla flavoring (see Tips, below) or vanilla extract; 1 cup unsweetened shredded coconut; 1/3 cup vegetable shortening or butter, softened; 1/4 teaspoon baking powder (optional, see Tips, below); 1/3 cup raisins

(Tamal de Coco)

These tamales were created for a Mexican Passover menu, to accompany Santibañez's Slow-Braised Lamb Shanks with Guajillo-Pineapple Sauce. If you're not preparing the tamales for Passover, you can substitute nonkosher ingredients such as regular vanilla extract and butter.

Tips:

•Dried corn husks are available at www.mexgrocer.com.
•Masa harina, also called corn flour or instant corn masa mix for tamales, is corn that has been treated with lime and water then ground and dried. Santibañez recommends the Maseca brand, available at www.mexgrocer.com. If you buy Quaker masa, the most common brand available in the U.S., be sure to buy the "Masa Harina de Maiz," not the "Harina Preparada Para Tortillas." Regular corn meal can not be substituted for masa.
•Nonalcoholic pure vanilla flavoring (which, unlike regular vanilla extract, is kosher for Passover) is available from www.barryfarm.com.

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