PUMPKIN SPICED TAMALES RECIPE - (4.7/5)
Provided by Meli
Number Of Ingredients 13
Steps:
- Preparation Fill a large bowl with warm water and soak corn husks until softened, about 30 minutes. In an extra large bowl add Maseca corn flour and the rest of the dry ingredients. Mix together making sure that all of the clumps are broken up with your fingers. Then add all of the wet ingredients and once again, use your hands to mix the corn flour. Add more water as needed until you achieve the consistency of peanut butter. Fold in the walnuts and raisins. Assemble the tamales by using a rubber spatula to spread ½ cup to 1 cup of dough mixture onto the corn husk, depending on the size of the corn husk. The spread should cover about two thirds of the husk, away from the pointed end, making sure you leave some space on each side to fold. Gently fold one side of the corn husk to the other end and fold up the pointed end across. Lay each tamale fold-side down. There should be an open end to each tamale. Once the tamales are folded fill a 24 qt. Tamale Steamer with water just below the fill line and place the steam tray on the rack. Carefully place each tamale standing up on the steam tray without overloading it and bring water to a simmer. Steam with the lid on for 90 minutes. Remove each tamale with tongs and let rest for a few minutes before serving it as a sweet side-dish or grated with queso fresco.
PUMPKIN TAMALES WITH BLACK-BEAN FILLING
Provided by Molly O'Neill
Time 2h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine anise seeds and water in a small saucepan. Simmer over medium heat until reduced to 1 cup. Place the chilies in a small bowl and cover with boiling water. Soak until very soft, 10 to 20 minutes. Drain and remove the stems. Place the anise mixture, chilies, garlic and beans in a food processor. Process until smooth.
- Heat the oil in a medium-size, heavy skillet over medium heat. When very hot but not smoking, add the bean puree, watching out for spatters. Simmer, stirring and scraping the bottom of the pan with a wooden spoon, until the mixture is thick, about 15 minutes. Season to taste with salt. Cool to room temperature.
- Follow the directions for basic tamales, adding the pumpkin puree to the lard a little at a time with the masa harina mixture. Beat in the cinnamon and sugar with the salt.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 5 grams, Carbohydrate 96 grams, Fat 7 grams, Fiber 19 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 1201 milligrams, Sugar 19 grams, TransFat 0 grams
PUMPKIN TAMALES
This is a simple recipe for sweet pumpkin tamales. Sweet tamales are not served as a dessert in Mexico but along with savory tamales or other savory dishes. Posted for Zaar World Tour II '06
Provided by Cynna
Categories Vegetable
Time 1h
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl combine the masa, pumpkin and sugar. Add the vanilla, mace, cinnamon, and raisins and mix until well blended.
- To assemble the tamales, place 2 - 3 heaping tablespoons of the masa mixture in the net of the smooth side of the corn husk.
- Fold the sides of the husk in toward the center and tie the tamale at both ends.
- Prick the husk several times using the tip of a very sharp knife. Repeat for the remaining tamales.
- Steam the tamales for 45 - 50 minutes.
- Serve with a dollop of crema.
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- Rinse and clean the corn husks. In a large baking dish or container, add the corn husks and cover with hot water. Soak for at least 30 minutes, preferably at least 1-2 hours. Drain the corn husks in a large colander then wipe dry with a kitchen towel. Set aside until needed. Take one or two of the husks and rip into strips. These will be used to tie the tamales.
- In a large mixing bowl add the pumpkin puree, coconut oil, almond milk, brown sugar and vanilla. Use an electric mix to beat together until everything is evenly mixed.
- In another large mixing bowl, add the masa harina, cinnamon, ginger, salt, baking powder, cloves, and nutmeg. Whisk together.
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- In a stand mixer, beat together masa harina, butter, sugar, baking powder, salt, and spices until well combined.
- Beat in vanilla, pecans, pumpkin, and slowly add in the milk until the masa is the consistency of peanut butter.
- Spread about 2 tablespoons of mixture in the center of each corn husk. Bring in the sides of the corn husks, then fold in both ends to enclose filling.
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