Pumpkin Spice Tamales Food

PUMPKIN SPICED TAMALES RECIPE - (4.7/5)

Pumpkin Spiced Tamales Recipe - (4.7/5) image

Provided by Meli

Number Of Ingredients 13

Ingredients

40-60 dried corn husks
7 Cups Maseca corn flour
2 Cups packed brown sugar
2 tsp. cinnamon
2 tsp. salt
2 tsp. ginger
1 tsp. ground cloves
1 tsp. nutmeg 2 29-ounce cans of pumpkin puree
4 sticks of butter, melted
2 Cups of warm water
2 Cups of walnuts, chopped
2 Cups of raisins
Queso Fresco (optional)

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

Pumpkin Tamales image

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

Ingredients

12 -15 cups masa harina flour
1 (26 ounce) can pumpkin puree
2 cups sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 tablespoon ground mace
2 cups raisins (dark or golden)
36 -48 dried corn husks, soaked, washed, and drained plus more for ties

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.

SWEET SPICED TAMALES

Sweet Spiced Tamales image

A yummy Mexican side dish.

Provided by Sandis Take

Categories World Cuisine Recipes Latin American Mexican

Time 3h30m

Yield 32

Number Of Ingredients 13

Ingredients

32 dried corn husks
1 cup vegetable shortening
1 teaspoon salt
3 cups masa harina
1 ½ cups warm water
½ cup firmly packed brown sugar
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla
⅔ cup chopped pecans
½ cup brown sugar, divided
32 5-inch lengths of kitchen twine

Steps:

Soak the dried corn husks in hot water until soft, 30-60 minutes.
Beat the shortening and salt with an electric mixer in a bowl until light and fluffy, and slowly beat in the masa harina 1/4 cup at a time, alternating with 1/4 cup water per addition, until the masa mixture is very light and fluffy. Beat in 1/2 cup brown sugar, baking powder, cinnamon, nutmeg, and vanilla until the mixture forms a soft, fluffy dough, about 5 minutes.
To assemble the tamales, drain the corn husks and pat them dry. Spread about 2 tablespoons of the masa dough onto a corn husk, forming a rectangle of dough 1/4 inch thick and about 2x3 inches in size. Spread the dough all the way to the right edge of the corn husk, and about 1/2 inch from the left edge. Spoon about 1 teaspoon pecans in a line down the center of the masa dough, and sprinkle the nuts with about 1 teaspoon of brown sugar.
Roll the right edge of the corn husk over the filling to the center of the tamale. Fold the left edge towards the center, rolling the filling into the dough, so the plain edge overlaps the rolled tamale. Fold the top end down and the bottom end up, making a tidy package, and tie securely with a piece of kitchen twine.
Fill a large saucepan with water, and place a steamer rack in the pan so the top of the rack is about 2 inches above the water. Place the filled tamales into the steamer with seam sides down. Bring to a boil, cover, and steam the tamales until firm and the dough releases easily from the corn husk, 1 1/2 to 2 hours.

Nutrition Facts : Calories 138.4 calories, Carbohydrate 15.4 g, Fat 8.5 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 1.8 g, Sodium 98.3 mg, Sugar 6.8 g

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