Pumpkin Tamales Food

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.

PUMPKIN TAMALES WITH BLACK-BEAN FILLING

Pumpkin Tamales With Black-Bean Filling image

Provided by Molly O'Neill

Time 2h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 teaspoons anise seeds
2 cups water
2 to 3 dried pasilla or chipotle chilies
5 to 6 garlic cloves, peeled
2 1/2 cups canned black beans, drained
1 tablespoon vegetable oil
Salt to taste
4 basic tamales (see recipe), using only 2 cups masa harina and 1 teaspoon salt or to taste
2 cups cooked or canned pumpkin puree (if unavailable, use sweet potato or yam puree)
1/2 teaspoon ground cinnamon
1/4 cup firmly packed dark brown sugar

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

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