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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.
Makes: 12 tamales
I N G R E D I E N T S
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
I
N S T R U C T I O N S
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.
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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"!
Pick up ½ cup of masa dough with front of spreader.
Place on husk and press to the angle of the 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
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
Sweet Pumpkin Tamales
- This recipe is for Sweet
Pumpkin Tamales from Tamales 101.
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.
More Pumpkin Recipes
Pumpkin Flan
Pumpkin Chiffon Pie
Pumpkin Empanadas
Pumpkin Soup
Sweet Pumpkin Tamales
Bistro Pumpkin Creme Brulee
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