2 pounds hojas (corn husks)
2 pounds masa
1/2 cup solid vegetable shortening
1 cup granulated sugar
1/4 cup warm water, as needed
2 tablespoons cinnamon
1 cup dry raisins
4 teaspoons aniseed

Soak corn husks in hot water for 20 or 30 minutes until pliable. Stand in a pan to let them drain. Mix masa with shortening, then add sugar, kneading and adding a little warm water at a time to make a smooth dough. Then add cinnamon, raisins and aniseed, blending into dough. Lay softened husks on a large table. Put 4 tablespoons of mixture on bottom half of each husk. Fold as for regular tamales. Stand assembled tamales in a small roaster pan half filled with water. Cover with lid, bring water to a boil, and cook over medium heat for one hour. Masa will separate from husks when cooked.