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1
Place corn husks in a large bowl or baking dish, cover completely with hot water, and weigh down with a plate or bowl to fully submerge.
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2
Soak until husks are very pliable, at least 2 hours at room temperature or overnight in the refrigerator.
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3
Drain, squeeze and wipe dry.
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4
Place raisins in a small bowl, cover with hot water, and soak until plumped, at least 15 minutes.
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5
Drain off water and set aside.
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6
Combine masa, salt, baking powder, anise seeds, and cinnamon in a large bowl and whisk to combine.
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7
Pour in water and stir or mix with hands until dough is wet throughout.
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8
Place butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high until lighter in color and fluffy, about 3 to 4 minutes.
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9
With mixer running, add masa mixture in handfuls, letting it mix in before adding more, about 2 minutes.
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10
Continue to beat dough until well combined and a smooth soft dough has formed, about 1 minute more.
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11
Remove bowl from mixer and stir in raisins and nuts.
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12
Cover dough and refrigerate for at least 1 hour or up to 24 hours.
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13
Lay a corn husk on a clean work surface with the wide edge toward you (this is the bottom).
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14
Measure 1/3 cup dough and shape into a cylinder about 3 inches long and 1 inch in diameter.
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15
Lay dough lengthwise in the center of the husk, leaving about 1/2-inch border at the bottom (the wide edge of the husk).
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16
Tightly close the right and left sides of the husk over the filling as if rolling a cigar.
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17
Fold the top of the husk (the empty tapered edge) back over the filled husk to close.
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18
(If your husks are particularly small or they dont want to stay closed, use a bit of kitchen twine to tie it closed.)
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19
Repeat to make about 35 tamales.
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20
Meanwhile, place a steamer basket in a large pot and fill the pot with enough water to reach the bottom of the steamer.
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21
Bring the water to a simmer over low heat.
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22
Arrange tamales upright in the steamer, with the open end facing up.
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23
Cover and steam until filling is set, no longer raw tasting, and tamales pull away easily from husks when unwrapped, about 1 1/2 to 2 hours.
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24
Turn heat off and let rest for 15 minutes before serving.
