Preparation / Directions:
Soak corn husks in warm water several hours or overnight to soften. Pat with paper toweling to remove excess moisture.
Mix tortilla flour and 2 2/3 cups water; let stand 20 minutes. Meanwhile in large mixer bowl beat together lard, sugar, salt, and cinnamon until fluffy. Beat in flour mixture till well combined. Mix raisins, fruits and peels.
Measure 1/4 cup of the flour mixture onto each tamale wrapper; spread to a 5X4-inch rectangle, having one long edge of dough at edge of wrapper and leaving equal spaces at the ends.
Spoon 2 tablespoons of the fruit mixture onto dough about one inch in from the long edge, bringing the filling out to both ends. Roll tamales jelly-roll style starting with the edge nearest filling and being sure to make a tight roll. Tie ends securely with pieces of cornhusk or string. Or wrap ends towards center and wrap in foil or parchment paper, twisting ends to seal.
Place tamales on rack in steamer or electric skillet. Add water to just below rack level. Bring to boiling; cover and steam over medium heat 1 1/2 hours or till tamale pulls away from wrapper. Add more water as needed.
VARIATION: For a different filling you can use 1 1/2 teaspoons fruit preserves or jam to fill each tamale.