Pumpkin Spiced Tamales Recipe 475 Recipes

PUMPKIN TAMALES

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.

PUMPKIN SPICED TAMALES RECIPE - (4.7/5)

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

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.