S T E P 1 S T E P 2 S T E P 3 GET STARTED START & HUSKS DESSERT INTO THE OVEN Pre-heat your oven to 325. Turn down the speed on After the 8 minutes, grab a mixer and start gradually spatula and fold ½ cup flour Using either a standing or adding sugar. Once sugar into the egg mixture. Make handheld mixer, crack 5 is added, add coconut (or sure to mix the flour into the eggs into a bowl and beat on ) extract. Turn egg mixture but at the same high until eggs are thick and mixer back to high speed time don't over-mix (still light in color (~5 minutes) and beat egg mixture want it to be fluffy!!) While it's beating... until it triples in size (~8 minutes). While it's Now your mix is done. Measure 1½ cups of lard and beating... melt. Set lard aside. Transfer it to the greased Remove husks from pan and put in the 325 Measure out (do not mix) ½ soaking water and pat degree oven and set a timer cup sugar, ½ cup flour, and dry. Pull out your 9x9 pan for 45 minutes! 1½ T coconut (or vanilla) and lightly grease it. extract and set aside.

“I am a nobody, I am a small rope, a tiny ladder, the tail end, a leaf.” – Saint Juan Diego

Recipe by Patrick McCready S T E P 4 S T E P 5 S T E P 6 TIME! WE GOT WHAT WE NEED FILL THE HUSKS Using your mixer again, place You will need corn husks, Add about 2 T of filling on top 3 cups chicken stock in bowl masa, the filling you prepared of the masa. Place it off center and add 3 cups dry masa, 1 tsp ahead of time, and a steamer. and in a row. baking powder, and little bit of salt and mix on medium Start with the corn husk Fold the long ways and speed until everything is smooth side up and the then fold up the tip of the mixed well (~2 minutes). pointed side of the corn husk husk. pointed away from you. Then, add the melted lard and Once all of your tamales are continue mixing until Place about ¼ cup of masa in assembled, put them in your emulsified. It should look light the center and use a spoon steamer, open side up. Make and all together (~4 minutes). and spread it out lightly. sure they will not fall over. Set a timer for 1 hour and 45 Now you have masa! As you fill, stay a good four minutes. fingers away from the tip of the husk.

PRO TIP: As soon as you think your dough is done, grab a glass of water and drop a piece of your tamale dough into the water. If it floats, then it is done and ready to use!

Recipe by Patrick McCready The Cloak of Juan Diego was framed and is on display at the Basilica of Our Lady of Guadalupe. It is still intact, showing no signs of decay after nearly five hundred years.

S T E P 7 S T E P 8 S T E P 9 OUT OF THE OVEN CAKE TO THE FRIDGE IS IT ALL READY? Pull the cake out of the oven Once there are holes in When the tamale timer when the timer goes off. Put the top of your cake, goes off, carefully pull the following ingredients pour your milk mixture one out and let it sit for into a bowl and whisk over the cake making a few minutes. Open together: sure everything gets wet. the husk and if the insides stick together, 3oz evaporated milk, Then cover and place it's done! 3.5oz sweetened condensed into the refrigerator for milk, about 2 hours. After 2 In honor of Juan Diego, 3oz coconut milk, hours your (incredibly enjoy your tamales and ½ cup heavy cream, and ¼ delicious) cake is done tres leches cake with cup coconut liqueur and ready to eat! your family or friends! St. Juan Diego, pray for Hopefully the cake has us! cooled a bit! If so, take a bamboo skewer (or fork!) and poke holes over the entire surface of the *top with whip cream cake. and toasted coconut!!*

Recipe by Patrick McCready