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Oaxacan Pumpkin Tamales (Tamales Miahuatecos)

This Oaxacan Pumpkin Tamales (Tamales Miahuatecos) recipe uses Warm Chicken, Ground Ceylon Cinnamon, Cassia Cinnamon, Dark Brown Sugar Firmly, and Water. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 cup
• 1 1/2 tsp
• 1/2 tsp
• 1/2 cup
• 2 cup

Method (preview)

1. 1

   ~-----From the library of Charlie in Philly CJPV06A

2. 2

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

3. 3

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

4. 4

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

5. 5

   Mixture should be as light as butter cream.

6. 6

   Beat in cinnamon, piloncillo and salt to taste.

7. 7

   Place 1 or 2 banana leaf rectangles flat on work space.

8. 8

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

9. 9

   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

10. 10

    , then fold top and bottom edges to center to make a neat, flat package about 4x5 inches.

11. 11

    Fasten by tying with thin strip of banana leaf.

12. 12

    Repeat with remaining banana leaves, masa and filling.

13. 13

    Board: FOOD BB Topic: ETHNIC Subject: RR-TAMALES

14. 14

    CHARLES PEARL Time: 1:47 PM

15. 15

    Place tamales flat in steamer, seam side up, arranging in layers as necessary.

16. 16

    Place some extra banana leaves on top to help tamales absorb steam.

17. 17

    Steam, covered tightly, over boiling water about 1 hour, replenishing with hot water as needed.

18. 18

    Remove steamer basket and let tamales rest 10 minutes before serving.

19. 19

    BEAN FILLING: Put water in small pan, add anise and boil until reduced by half

20. 20

    Strain and reserve infusion.

21. 21

    If using Oaxacan pasilla or dried chipotles, cover with boiling water and let s oak until softened, about 10 minutes.

22. 22

    Drain and remove stems.

23. 23

    Canned chipotles need no preparation.

24. 24

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

25. 25

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

26. 26

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

27. 27

    Season to taste with salt. Cool to room temperature.

28. 28

    If you don't have a tamale steamer, Martinez recommends propping a cake rack on sawed-off tin cans in a large stockpot or Dutch oven, or placing the tamales directly on the bottom of a Dutch oven and leaning them tepee style against a central prop such as a large ball of aluminum foil (if the tamales are tightly wrapped, they will not leak when you add the 1 inch of boiling water needed for steaming).

29. 29

    Remember that water evaporates faster in a wider pot.

30. 30

    L.A. Times, article, “Fat: Restoring a Spattered Reputation”, 4/28/94, page H2.