Tamales de Zarzamora (Blackberry Tamales)

Place the Hojas de Maíz secas in a large bowl, cover with hot water, and let them soak for at least 30 minutes until pliable. Drain and pat dry before use.

In a small saucepan, combine the Piloncillo and 200g of Agua. Heat over medium heat, stirring until the Piloncillo is completely dissolved, forming a syrup. Let it cool to room temperature.

In a large mixing bowl, beat the Manteca de Cerdo with an electric mixer on medium-high speed until it is light and fluffy, about 5-7 minutes.