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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.

Yield: 2 Ready in 45 minutes

Cuisine: MexicanMain Ingredient: Corn

(5, 1) 100% would make again (reviews)

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Ingredients

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Original recipe makes 2

2 recipesMasa dough

26 ozPumpkin puree

2 cupsSugar; or use less to taste

1 tablespoonVanilla extract

1 teaspoonCinnamon

1 tablespoonMace

2 cupsraisins; (or choco chips)

36 Corn husks; soaked, washed, and drained plus more for ties.

Pumpkin Tamales Preparation

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.