Instructions: Bring water, sugar, molasses and puree to boil over medium high heat.

Reduce heat, stir in masa harina. Simmer 10 minutes.

Stir in remaining ingredients.

Mixture should roll into a ball without sticking to your fingers.

Spread onto softened husks (soften dry husks in water) evenly (not as easy as it sounds). Leave a "rolling margin" at each side.

Set filling of your choice in a line through middle of dough.

Fold in both sides and press seam together. Leave ends open.

Roll husk and tie ends tightly.

Steam 45 minutes to 1 1/2 hours depending on thickness. Ideally, tamales will slide out of husk and have a spongy texture to the dough.

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