Goat Cheese Tamales with Olives and Raisins

Ingredients

• 16  corn husks dried
• 3 ounces weight cream cheese fat-free
• 2  egg whites 
• 3 ounce goat cheese 
• 1 cup golden raisins 
• 0.5 cup spring onion sliced
• 2 cups i would have liked to use an version of masa but i couldn't find one at the time of making the tamal 
• 6  olives spanish coarsely chopped
• 0.3 teaspoon salt 
• 0.3 cup cream fat-free sour
• 2 cups water hot

Equipment

• bowl
• oven
• broiler pan

Directions

1. Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes.
2. Drain husks.
3. Preheat oven to 45
4. Combine raisins and next 7 ingredients (through cream cheese), stirring well to combine. Working with one husk at a time, place 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 tablespoon cheese mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under.
5. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel.
6. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
7. Steam tamales at 450 for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch.
8. Let tamales stand 10 minutes.