Pumpkin Tamales
From Tamales 101, by Alice Guadalupe Tapp. If you invest in
one tamale making book, this should be the one. An excellent collection
of traditional and contemporary 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.
Tamales 101, by Alice Guadalupe Tapp
Makes: 3 - 4 dozen tamales
I N G R E D I E N T S
12 - 15
cups of basic fresh
masa OR masa made from
Maseca corn flour (recipe
for making your own)
1- 1lb 10 oz can
pumpkin puree
2 cups sugar or use less to taste
1 tablespoon vanilla extract
1 teaspoon ground
canela (cinnamon)
1 tablespoon ground
mace
2 cups raisins, dark or golden
36 to 48 dried corn husks, soaked, washed, and drained plus more for
ties.
I
N S T R U C T I O N S
Prepare
the masa.
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 (see
picture).
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.
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
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