Tamales de Calabaza (Pumpkin or Yam Tamales)

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Tamales de Calabaza (Pumpkin or Yam Tamales)

 

 

These are usually made for breakfast for Dia de los

Muertos. Eat alone, for breakfast or a late afternoon

snack.

 

Makes 24 tamales.

 

Masa

3/4 cup vegetable shortening

1 cup granulated sugar

1 teaspoon salt

2 teaspoons baking powder

3-1/2 cups (1 pound) masa harina

2-1/2 cups warm vegetable broth

 

Filling

1-1/2 cups cooked pumpkin or yam

1 (5 ounce) can evaporated milk

3/4 cup granulated sugar

2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon vanilla extract

1/2 cup coconut

1/2 cup crushed pineapple

1/4 cup chopped pecans or raisins, optional

 

Dried corn husks

 

For masa:

Whip vegetable shortening until fluffy, about 5

minutes. Beat in sugar, salt and baking powder. Add

masa and broth alternately, beating until well mixed.

Let stand a room temperature 5 minutes.

 

For filling:

In a saucepan combine pumpkin, milk, sugar, cinnamon

and nutmeg. Over med. heat, bring to a boil and cook

for one min. Remove from heat. Stir in vanilla

extract, coconut, pineapple and pecans or raisins, if

using. Set mixture aside to cool completely.

 

To assemble:

Soak corn husks in hot water about 30 minutes to

soften. Remove and wipe off extra water. Separate corn

husks. In center of each husk, spread about 2

tablespoons masa. Spoon 1 tablespoon filling

lengthwise down center of masa. Fold husk over filling

to encase it. (use two husks if necessary). Fold

bottom, pointed end up, over enclosed filling. Place

tamales, open end up in a steamer basket or Dutch oven

fitted with a rack. Do not crowd. If necessary, place

extra husks among tamales to keep them upright. Place

a layer of husks over tamales; cover and steam about

1-1/4 to 1-1/2 hours on very low flame.