How to prepare sweet cambray tamalitos

Step 1 : In a container, soak the corn leaves in water for 8 hours to hydrate them.

Step 2 : In another container, place the flour and add water.

Step 3 : Knead and gradually add half a liter of milk, continuing to knead until the mixture is dissolved and free of lumps.

Step 4 : Add the sugar to dissolve and set aside the preparation, which should be thick.

Step 5 : In a pot, heat the remaining milk with cinnamon, butter, and a pinch of salt over medium heat.

Step 6 : When the butter has melted and the milk boils, remove the cinnamon and add the reserved mixture, stirring constantly with a wooden spatula.

Step 7 : Cook for approximately 5 minutes until the mixture thickens, then continue stirring for an additional 5 minutes to achieve the desired consistency.

Step 8 : Remove from heat and let cool slightly.

Step 9 : Drain the corn leaves from soaking and prepare a food coloring with a pinch of sugar, a tablespoon of water, and raisins, mixing everything.

Step 10 : Take a corn leaf, place a portion of dough in the center, add 2 or 3 raisins, fold from the corners to the center, gather the tips, and tie.

Step 11 : Repeat with the remaining dough.

Step 12 : Cover the bottom of a pot with corn leaves, place the tamalitos, add a liter of water, cover, and cook for 40 minutes.

Step 13 : Remove, drain, and serve the freshly made tamalitos.