Tamales Cambray (based on raisins)

boil water with cinnamon to release its aroma and color; then add the maseca and mix it well so that it is incorporated. Add milk, margarine, sugar and keep stirring so the dough doesn't stick. do this over medium heat; the point is that by moving the dough you can see the bottom of the pot: remove it and let it cool.

put a tablespoon of margarine in a saucepan and sauté the meat. salt and pepper it and when it is cooked add vegetables, raisins and mix well. Place corn cobs in boiling water to make them softer; when they are cooked, remove the water and let them cool. At that moment, stretch them out and in the middle of them put a tablespoon of dough and ½ teaspoon of minced meat in the middle of the dough: close the ends, tying them with corn cob strips; then place them in a pot with water and cook for half an hour. preferably served hot.