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1
Simmer the husks in water to cover for about 10 minutes.
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2
Weight with a plate to keep them submerged, and leave to soak for 1 or 2 hours, or until they are completely flexible.
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3
Place the raisins in a small bowl, cover them with the apple juice, and leave to macerate.
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4
With an electric mixer, beat the lard or butter until it is light and fluffy, about 1 minute.
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5
Add the sugar and half of the fresh masa, and beat them into the mixture.
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6
Little by little, alternate adding the milk and the remaining masa, beating in between each addition, until the mixture is the consistency of thick batter.
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7
Beat in the salt, baking powder, and cinnamon and continue beating for 1 minute longer.
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8
Separate out 12 of the largest and most flexible husks, they should be at least 6 inches wide and 6 or 7 inches long.
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9
Reserve the remaining husks for tieing the tamales.
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10
If there aren't enough large husks, overlap them to give a nice wide surface to spread the dough on.
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11
Pat the leaves dry with a tea towel.
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12
Place about 1/3 cup of the batter in the center of each husk, top with a few raisins (use a slotted spoon to remove the raisins from the apple juice) and figs, and wrap and tie the husks as usual to enclose the dough.
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13
Steam the tamales for 2 1/2 hours, or until they come easily free of the wrappers.
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14
Cool slightly and serve, with crema and chopped mango or papaya, if desired
