Recipes
Traditional Mexican Pumpkin Tamales

Traditional Mexican Pumpkin Tamales

Name: Traditional Mexican Pumpkin Tamales
Prep time: 1 h
Cook time: 1 h 10 min
Total time: 2 h 10 min
Yield: 4 portions
Ingredients: 400 g hokkaido squash; 200 g masa harina; 80 g butter; 4 tablespoons caster sugar; 120 ml milk; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1 pinch salt; 8 pcs corn husks

Jakub SýkoraHealthyMexican Cuisine x se líbilo

Pumpkin tamales are a sweet Mexican treat with pumpkin purée in the masa itself, gently spiced with cinnamon. You blend the cooked pumpkin into a purée, beat butter with sugar, and mix in masa harina, baking powder, cinnamon, and milk for a soft dough. You wrap portions of dough in soaked corn husks and steam them for 50 to 60 minutes until set. You let them rest and serve them warm in the husk, ideal for autumn celebrations and Halloween.

Příprava: 1h

Vaření: 1h 10min

CELKOVÝ ČAS: 2h 10min

Step by step process

Preparation

1
Start the pumpkin tamales by prepping the pumpkin: peel it, 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.