Beat masa with stock, pumpkin, butter, 1 1/4 tsp chili powder & garlic salt with an electric mixer until smooth, stir in queso fresco
Pat 24 husks dry and tear into 3 inch wide strips. Place 2 tbsp of masa onto the center of each and roll to enclose. Tear a very thin strio from the leftover husks and tie each end.
Place in a large steamer pot and cook for 45 minutes
Stir together remaining chili powder with crema and sprinkle with cilantro. DSrve with warm tamales
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|Serving Size: 1 Serving (937g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1193 (87%)|
|Amt Per Serving||% DV|
|Total Fat 132.5g||177 %|
|Saturated Fat 80.3g||402 %|
|Monounsaturated Fat 36.2g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 347.3mg||107 %|
|Sodium 2688.5mg||93 %|
|Potassium 1103.1mg||29 %|
|Total Carbohydrate 32.5g||10 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 30.2g|
|Protein 20.7g||30 %|
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Calories per serving: 1379
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