Best Pumpkin Spiced Tamales Recipes
PUMPKIN SPICED TAMALES RECIPE - (4.7/5)
Provided by Meli
Number Of Ingredients 13
Steps:
- Preparation Fill a large bowl with warm water and soak corn husks until softened, about 30 minutes. In an extra large bowl add Maseca corn flour and the rest of the dry ingredients. Mix together making sure that all of the clumps are broken up with your fingers. Then add all of the wet ingredients and once again, use your hands to mix the corn flour. Add more water as needed until you achieve the consistency of peanut butter. Fold in the walnuts and raisins. Assemble the tamales by using a rubber spatula to spread ½ cup to 1 cup of dough mixture onto the corn husk, depending on the size of the corn husk. The spread should cover about two thirds of the husk, away from the pointed end, making sure you leave some space on each side to fold. Gently fold one side of the corn husk to the other end and fold up the pointed end across. Lay each tamale fold-side down. There should be an open end to each tamale. Once the tamales are folded fill a 24 qt. Tamale Steamer with water just below the fill line and place the steam tray on the rack. Carefully place each tamale standing up on the steam tray without overloading it and bring water to a simmer. Steam with the lid on for 90 minutes. Remove each tamale with tongs and let rest for a few minutes before serving it as a sweet side-dish or grated with queso fresco.
PUMPKIN-POBLANO TAMALES
Got a big crowd coming to your house? Wow them with these cheesy, gloriously creamy tamales made with pumpkin and spiced with roasted poblano chiles.
Provided by My Food and Family
Categories Home
Time 2h
Number Of Ingredients 11
Steps:
- Add hot water to bouillon cube in small bowl; let stand until dissolved. Use wooden spoon to mix lard, pumpkin, baking powder and cinnamon in large bowl until blended. Add masa harina and chicken broth; stir until mixture forms soft dough.
- Spread 1/4 cup masa dough into 4-inch square down center of each of 16 banana leaves, leaving about 2 inches at top of leaf. Top each with about 2 Tbsp. each chiles and cheese. Fold over sides and both ends of each leaf to completely enclose filling. Tie closed with strips cut from some of the remaining banana leaves.
- Pour 3 cups water into tamalera. Use enough of the remaining banana leaves to line bottom and side of tamalera. Add tamales, overlapping as necessary to fit; cover with remaining leaves. Steam 1 hour or until tamales are done, adding water to tamalera if needed. (Tamales are cooked when they pull away from leaves.) Cool slightly. Serve with sour cream.
Nutrition Facts : Calories 0 g, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
PUMPKIN SPICE
This will make enough for one recipe of pumpkin pie. But you could increase amounts to keep a mix on hand. These spices added to a pumpkin pie make the dish as far as I am concerned.
Provided by Jacquie
Categories 100+ Everyday Cooking Recipes
Time 2m
Yield 2
Number Of Ingredients 4
Steps:
- In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.
Nutrition Facts : Calories 6 calories, Carbohydrate 1.4 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 0.6 mg, Sugar 0.1 g
PUMPKIN TAMALES
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
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.
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