Best 2 Pumpkin Tamales Recipes

In this article, we will take you on a culinary journey to explore the delectable flavors of pumpkin tamales. These traditional Mexican treats are a delightful blend of sweet and savory, with a soft and fluffy masa dough enveloping a rich, pumpkin-based filling. We present two mouthwatering variations of pumpkin tamales: a classic steamed version and an indulgent baked version, each offering a unique taste experience. Whether you prefer the classic method of steaming or the convenience of baking, these recipes will guide you through the process of creating these autumn-inspired tamales. So, gather your ingredients, put on your apron, and let's embark on a flavorful adventure as we delve into the world of pumpkin tamales.

Here are our top 2 tried and tested recipes!

PUMPKIN TAMALES

Pumpkin Tamales image

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. Posted for Zaar World Tour II '06

Provided by Cynna

Categories Vegetable

Time 1h

Yield 4 dozen, 24 serving(s)

Number Of Ingredients 8

Ingredients

12 -15 cups masa harina flour
1 (26 ounce) can pumpkin puree
2 cups sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 tablespoon ground mace
2 cups raisins (dark or golden)
36 -48 dried corn husks, soaked, washed, and drained plus more for ties

Steps:

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.
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.

PUMPKIN TAMALES WITH BLACK-BEAN FILLING

Pumpkin Tamales With Black-Bean Filling image

Provided by Molly O'Neill

Time 2h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 teaspoons anise seeds
2 cups water
2 to 3 dried pasilla or chipotle chilies
5 to 6 garlic cloves, peeled
2 1/2 cups canned black beans, drained
1 tablespoon vegetable oil
Salt to taste
4 basic tamales (see recipe), using only 2 cups masa harina and 1 teaspoon salt or to taste
2 cups cooked or canned pumpkin puree (if unavailable, use sweet potato or yam puree)
1/2 teaspoon ground cinnamon
1/4 cup firmly packed dark brown sugar

Steps:

Combine anise seeds and water in a small saucepan. Simmer over medium heat until reduced to 1 cup. Place the chilies in a small bowl and cover with boiling water. Soak until very soft, 10 to 20 minutes. Drain and remove the stems. Place the anise mixture, chilies, garlic and beans in a food processor. Process until smooth.
Heat the oil in a medium-size, heavy skillet over medium heat. When very hot but not smoking, add the bean puree, watching out for spatters. Simmer, stirring and scraping the bottom of the pan with a wooden spoon, until the mixture is thick, about 15 minutes. Season to taste with salt. Cool to room temperature.
Follow the directions for basic tamales, adding the pumpkin puree to the lard a little at a time with the masa harina mixture. Beat in the cinnamon and sugar with the salt.

Nutrition Facts : @context http, Calories 488, UnsaturatedFat 5 grams, Carbohydrate 96 grams, Fat 7 grams, Fiber 19 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 1201 milligrams, Sugar 19 grams, TransFat 0 grams

Tips:

Use fresh pumpkin: Fresh pumpkin has a more intense flavor than canned pumpkin. If you can, use a sugar pumpkin or a pie pumpkin for the best results.
Roast the pumpkin: Roasting the pumpkin brings out its natural sweetness and flavor. You can roast the pumpkin in the oven or on a grill.
Make sure the masa dough is moist: The masa dough should be moist enough to hold together, but not so wet that it's sticky. If the dough is too dry, it will be difficult to work with and the tamales will be dry and crumbly. If the dough is too wet, it will be difficult to shape and the tamales will be mushy.
Use a variety of fillings: You can use a variety of fillings for your pumpkin tamales, such as cheese, beans, meat, or vegetables. Get creative and experiment with different flavors.
Steam the tamales properly: Steaming is the best way to cook tamales. Make sure you have a steamer that is large enough to hold all of the tamales. The tamales should be steamed for at least 30 minutes, or until they are cooked through.

Conclusion:

Pumpkin tamales are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover pumpkin. With a little planning and effort, you can make pumpkin tamales that your family and friends will love. So what are you waiting for? Give this recipe a try today!

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