Guava and Pecan Tamales

Soak corn husks in water for at least 1 hour.

Combine sweetened condensed milk, grated orange peel and vanilla extract in a small saucepan. Cook over low heat, stirring slowly for 1 minute. Remove from heat.

Beat butter in large mixer bowl for 7 minutes or until it reaches a creamy consistency.

Combine butter, sweetened condensed milk mixture, flour and baking powder in a large bowl; mix with large spatula.

Add guava paste and pecans; knead with hands, slowly adding water until dough is smooth and doesn’t stick to hands.

Lay husk on a flat surface, pointy side down.

Spoon ¼ cup dough onto your hands and mold into an oblong shape resembling a small potato.

Place dough in the middle of husk, ½-inch from the top edge. Fold one side over dough, then the other, overlapping. Fold pointy side up and tie with corn husk strip. Repeat until all the dough has been used.

Arrange tamales upright on steamer rack in large pot. Fill with hot water to right below the rack.

Cover top of tamales with remaining husks and damp towel; cover with lid. Bring to a boil; reduce heat to medium, adding water as needed. Steam for 1 ½ hours or until masa pulls away from husk.