Aunt Sandy's Sweet Pear Tamales


8 servings


  • large mixer bowl
  • steamer basket
  • large pot with a lid
  • large bowl


  • 8 large dried corn husks
  • ½ cup Aunt Sandy's 10x Cannabutter softened
  • 2 cups masa flour
  • ½ cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon nutmeg
  • 2 cups pear nectar
  • 2 firm but ripe pears, peeled, pitted, and diced


  • Place corn husks in a large bowl of hot water. Place a plate on top to keep them submerged. Let stand for at least 15 minutes.
  • Beat all remaining ingredients, except pear nectar and pears, in a large mixer bowl.
  • Slowly beat in pear nectar, adding enough to make a fluffy masa dough, stir in pears.
  • Drain husks and pat dry.
  • Spread equal amounts of the masa dough down the center of each. Fold in the sides, then the pointed end of each husk.
  • Place open side up in a large pot fitted with a steamer basket.
  • Cover and steam for 1 hour.
  • Best served immediately. Garnish with a dollop of sour cream and sprinkle of brown sugar.