Mexican Tamale Recipes
Pumpkin Pie Tamale Recipe
6 cups prepared masa or masa
harina masa without salt
1 cup sugar or to taste
1 teaspoon Mexican vanilla
1 tablespoon pumpkin pie spice
1 1/2 cups pumpkin puree
30-40 dried corn husks, cleaned of debris and soaked in warm water until
pliable (about 20 minutes)
Mix sugar, spice, vanilla and pumpkin puree into masa by hand. It's messy but efficient. Taste dough for sweetness. Add more sugar if necessary. The masa will lose some sweetness during the cooking process.
Scoop about 2 tablespoons masa and place in center on the smooth side of 1 corn husk. Fold sides and bottom in. Tie with a strip of corn husk or string, if you like, or just leave folded. Repeat with remaining corn husks and filling.
Cook tamales in a tamale steamer or in a conventional steamer. Line tray or basket with corn husks; place tamales on top. The tamales should not come in contact with the water. To prevent steamer from drying out, put a coin in the bottom of the steamer. You will hear it clinking as long as there is boiling water in the steamer. Steam tamales about 1 hour. They are done when masa no longer sticks to the corn husks when tamales are unrolled.
Yield: 1-2 dozen tamales
Prep Time: 1-2 hours
Cook Time: 1 hour
Difficulty: Intermediate
