Recipes

Oaxacan Pumpkin Tamales (Tamales Miahuatecos)

A savory pumpkin tamale recipe with a filling of black beans flavored with pasilla de oaxaca chiles, anise and garlic.  By Larry Luttropp, LA Times, April 1994.

Yield: 12 Tamales
Oaxacan Pumpkin Tamales (Tamales Miahuatecos) 0 0
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Ingredients

1 pound banana leaves -- thawed or Frozen OR corn husks
2 cups (heaping) Maseca corn flour (recipe for making your own)
2 cups to 2 1/2 cups warm chicken stock or water
1/2 pound lard
2 cups pureed cooked or canned pumpkin
1 1/2 teaspoons ground canela (cinnamon)
3 ounces piloncillo -- grated or crushed or 1/2 cup dark-brown sugar, firmly packed.
Salt

Bean Filling
2 cups water
2 teaspoons anise
2 To 3 pasilla de Oaxaca chiles OR dried chipotle chiles or canned chipotle in adobo sauce.
2 cups To 2 1/2 cups cooked or
Canned black beans, drained
5 To 6 garlic cloves, peeled
2 tablespoons Lard
Salt


Instructions

Prepare Bean Filling
Put water in small pan, add anise and boil until reduced by half. Strain and reserve infusion.

If using pasilla de Oaxaca or dried chipotles, cover with boiling water and let soak until softened, about 10 minutes. Drain and remove stems. Canned chipotles need
no preparation.

Working in batches, if necessary, puree beans with chiles, garlic and anise infusion in blender or food processor fitted with steel blade.

Melt lard in heavy skillet or wide, shallow saucepan over high heat. When very hot, add bean puree, watching for splatters. Reduce heat to medium and simmer, uncovered, stirring occasionally to prevent sticking, until liquid is evaporated.  Season to taste with salt. Cool to room temperature.

Assemble Tamales
Unfold banana leaves, being careful not to split them unnecessarily. Wipe with clean damp cloth and pat dry
.
With kitchen scissors, trim leaves into 12 to 14 rectangles, each about 14x11inches. Save some of the longer trimmings for ties.

Mix masa harina in a bowl or pot with enough warm stock to make soft but not sticky dough. Beat lard in separate large bowl on medium speed until very light and fluffy. Add masa harina mixture and pumpkin puree to lard little at time, beating on medium speed and scraping down as needed. Mixture should be as light as butter cream.

Beat in cinnamon, piloncillo and salt to taste.

Place 1 or 2 banana leaf rectangles flat on work space (or soaked corn husks). Tear off some long, thin strips from reserved banana leaf trimmings. Place 2/3 to 1 cup masa mixture in center of leaf and with spatula or fingers spread into 3x4x1/2-inch thick oval.

Place 1 heaping tablespoon Bean Filling in center of oval, Fold left and right edges of banana leaf toward center to meet, overlapping little to cover filling then fold top and bottom edges to center to make a neat, flat package about 4x5 inches. Fasten by tying with thin strip of banana leaf. Repeat with remaining banana leaves, masa and filling. Steam the tamales for 45 - 50 minutes.

 

Tamale Spreader Instructions
I have to admit I was a bit skeptical of using this tamale masa spreader gadget for spreading masa. But after struggling with a spoon I gave this a try and now "I'm a believer"!
Masa Spreader 
Pick up ½ cup of masa dough with front of spreader. 

Masa Spreader
Place on husk and press to the angle of the spreader

Masa Spreader
Slide towards the bottom of the husk until the entire husk is covered.

  • The spreader works best with soft, warm, masa

  • Use the large smooth surface to spread.

  • For thicker masa use more masa and less pressure.

tamale masa spreader
tamale masa spreader from gourmetsleuth.com

About Masa
Fresh masa dough is always preferred.You can purchase "masa for tamales" at your local tortilla factory if there is one in your area. If it is not available then we feel Maseca brand Masa is the best on the market. Maseca masa for tamales

Posted: 1/15/2010 6:20:52 PM
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