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Oaxacan Pumpkin Tamales (Tamales Miahuatecos)

Oaxacan Pumpkin Tamales (Tamales Miahuatecos) is built on Maseca Corn Flour, Warm Chicken Stock Or Water, Lard, Pureed Cooked Or Canned Pumpkin, and Ground Canela. Serves 12. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 lb
• 2 cup
• 2 cup
• 1/2 lb
• 2 cup
• 1 1/2 tsp
• 3 oz
• Salt
• 2 cup
• 2 tsp
• 2 cup
• 5
• 2 tbsp
• Salt

Method (preview)

1. 1

   Put water in small pan, add anise and boil until reduced by half.

2. 2

   Strain and reserve infusion.

3. 3

   If using pasilla de Oaxaca or dried chipotles, cover with boiling water and let soak until softened, about 10 minutes.

4. 4

   Drain and remove stems.

5. 5

   Canned chipotles need no preparation.

6. 6

   Melt lard in heavy skillet or wide, shallow saucepan over high heat.

7. 7

   When very hot, add bean puree, watching for splatters.

8. 8

   Reduce heat to medium and simmer, uncovered, stirring occasionally to prevent sticking, until liquid is evaporated.

9. 9

   Season to taste with salt.

10. 10

    Cool to room temperature.

11. 11

    Unfold banana leaves, being careful not to split them unnecessarily.

12. 12

    Mix masa harina in a bowl or pot with enough warm stock to make soft but not sticky dough.

13. 13

    Beat lard in separate large bowl on medium speed until very light and fluffy.

14. 14

    Add masa harina mixture and pumpkin puree to lard little at time, beating on medium speed and scraping down as needed.

15. 15

    Mixture should be as light as butter cream.

16. 16

    Beat in cinnamon, piloncillo and salt to taste.

17. 17

    Place 1 or 2 banana leaf rectangles flat on work space (or soaked corn husks).

18. 18

    Tear off some long, thin strips from reserved banana leaf trimmings.

19. 19

    Place 2/3 to 1 cup masa mixture in center of leaf and with spatula or fingers spread into 3x4x1/2-inch thick oval.

20. 20

    Place 1 heaping tablespoon Bean Filling in center of oval, Fold left and right edges of banana leaf toward center to meet, overlapping little to cover filling, then fold top and bottom edges to center to make a neat, flat package about 4x5 inches.

21. 21

    Fasten by tying with thin strip of banana leaf.

22. 22

    Repeat with remaining banana leaves, masa and filling.

23. 23

    Steam the tamales for 45 - 50 minutes.