Oaxacan Pumpkin Tamales

By Ellie

12 Person

55 Minutes

0 Calories

This dish can be used not only as pumpkin recipes but also as a healthy recipe、easy dinner recipes、lunch recipes、quick recipes、breakfast recipes、appetizers recipes. Pumpkin isn’t just a delicious addition to dinner – it’s packed with health benefits, such as antioxidants like potassium, zinc, and fiber, and studies have shown that the seeds can ward off prostate cancer and arthritis.

Ingredients

Bean Filling:

salt
2 tbsp. lard
5 to 6 garlic cloves, peeled
2 cups to 2 1/2 cups cooked or canned black beans, drained
canned chipotle in adobo sauce
2 tsp. anise
2 cups water

salt
1/2 cup dark-brown sugar, firmly packed
1 1/2 tsp. ground cinnamon
2 cups pureed cooked or canned pumpkin
1/2 pound lard
2 cups to 2 1/2 cups warm chicken stock
2 cups Maseca corn flour
1 pound banana leaves (thawed or frozen) or corn husks

Method

01

Prepare the bean filling by adding the water and anise to a small pan and boiling until the infusion is reduced by half. Strain and reserve.
02

Puree the beans, chiles, garlic, and anise infusion in a blender or food processor.
03

Melt lard in a heavy skillet or saucepan over high heat. When it’s hot, add the bean puree and reduce to medium heat and allow it to simmer, uncovered, stirring occasionally until the liquid is evaporated. Season to taste with salt and let it cool to room temperature.
04

To assemble the tamales, unfold the banana leaves or corn husks and wipe them clean with a damp cloth. Pat dry. Trim leaves into 12 to 14 rectangles using kitchen shears – 14 by 11 inches each – while saving some of the longer trimmings forties.
05

Mix the Maseca cornflour with enough of the warm chicken stock to make a mixture that’s soft, but not sticky. Beat lard in a separate bowl on medium speed until light and fluffy. Add the Maseca mixture and pumpkin puree to the lard in a couple of batches, beating on medium speed and scraping the bowl as needed, until incorporated and light as buttercream.
06

Beat in cinnamon, brown sugar, and salt to taste.
07

Place one or two leaf or husk rectangles on the counter and place 2/3 to 1 cup of Maseca mixture in the center and spread with a spatula into a 1/2-inch-thick oval.
08

Place 1 heaping tablespoon of the bean filling in the center of the oval and fold the left and right edges toward the center so they overlap slightly. Do the same with the top and bottom edges.
09

Once you’ve made neat, flat packages tied with the leftover trimming strings, steam the tamales for 45 to 50 minutes.

Related Tags

Oaxacan Pumpkin Tamales

4.3

( By Ellie )

01 Information

Grade easy
Serving 12 servings
Prep Time 5 Mins
Cook Time 50 Mins
Total Time 55 Mins

02 Ingredients

Bean Filling:

salt

2 tbsp. lard

5 to 6 garlic cloves, peeled

2 cups to 2 1/2 cups cooked or canned black beans, drained

canned chipotle in adobo sauce

2 tsp. anise

2 cups water

salt

1/2 cup dark-brown sugar, firmly packed

1 1/2 tsp. ground cinnamon

2 cups pureed cooked or canned pumpkin

1/2 pound lard

2 cups to 2 1/2 cups warm chicken stock

2 cups Maseca corn flour

1 pound banana leaves (thawed or frozen) or corn husks

03 Method

Step 1

Prepare the bean filling by adding the water and anise to a small pan and boiling until the infusion is reduced by half. Strain and reserve.

Step 2

Puree the beans, chiles, garlic, and anise infusion in a blender or food processor.

Step 3

Melt lard in a heavy skillet or saucepan over high heat. When it’s hot, add the bean puree and reduce to medium heat and allow it to simmer, uncovered, stirring occasionally until the liquid is evaporated. Season to taste with salt and let it cool to room temperature.

Step 4

To assemble the tamales, unfold the banana leaves or corn husks and wipe them clean with a damp cloth. Pat dry. Trim leaves into 12 to 14 rectangles using kitchen shears – 14 by 11 inches each – while saving some of the longer trimmings forties.

Step 5

Mix the Maseca cornflour with enough of the warm chicken stock to make a mixture that’s soft, but not sticky. Beat lard in a separate bowl on medium speed until light and fluffy. Add the Maseca mixture and pumpkin puree to the lard in a couple of batches, beating on medium speed and scraping the bowl as needed, until incorporated and light as buttercream.

Step 6

Beat in cinnamon, brown sugar, and salt to taste.

Step 7

Place one or two leaf or husk rectangles on the counter and place 2/3 to 1 cup of Maseca mixture in the center and spread with a spatula into a 1/2-inch-thick oval.

Step 8

Place 1 heaping tablespoon of the bean filling in the center of the oval and fold the left and right edges toward the center so they overlap slightly. Do the same with the top and bottom edges.

Step 9

Once you’ve made neat, flat packages tied with the leftover trimming strings, steam the tamales for 45 to 50 minutes.

04 Author