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- Pumpkin tamales
Pumpkin tamales
Ingredients
Step by step process
Preparation
- 1
Peel the pumpkin, remove the seeds, and cut into small cubes.
- 2
Cook the pumpkin in a small amount of water until tender (about 15-20 minutes), then drain and blend into a purée.
TIP:Press the cooked pumpkin puree through a fine sieve to remove fibers and achieve a smooth texture. This puree will then be easier to incorporate into the dough, add it in evenly and mix briefly.
- 3
Let the pumpkin purée cool to room temperature.
- 4
In a bowl, beat the softened butter with the sugar until fluffy.
- 5
Add the pumpkin purée, masa harina, baking powder, cinnamon, and a pinch of salt.
- 6
Gradually beat in the milk and mix to a soft consistency. If the dough is too stiff, add a little more milk. if too loose, add a bit more masa harina.
TIP:Add milk gradually during mixing and monitor the consistency. Adjust the amount of liquids and other ingredients (e.g., masa harina) as needed to achieve a soft, non-sticky dough.
Shaping and filling
- 7
Soak the dried corn husks in hot water for 20-30 minutes so they become soft and pliable.
- 8
Place a portion of dough on each husk, shape it into an elongated form, and fold the ends inward.
- 9
Wrap each portion in the husk and, if desired, secure it with a strip of husk or kitchen twine.
Steaming
- 10
Place the wrapped tamales in a steamer.
- 11
Steam over gentle steam for approximately 50-60 minutes, until the dough is set and no longer sticks to the husk.
- 12
After cooking, let the tamales rest for an additional 5-10 minutes.
Serving
- 13
Serve the tamales warm in the corn husk directly on the festive table.
- 14
Dust with a little cinnamon or add a drop of maple syrup to taste.
More tips:
If you don't have corn husks, use banana leaves or sturdy baking paper (wrap double) and steam them.
Pumpkin purée can be made in advance and stored in an airtight container in the refrigerator.
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