Ingredients for Pumpkin Tamales
- Masa Harina Flour
- Pumpkin Puree
- ¾ cup granulated sugar
- Vanilla Extract
- Ground Cinnamon
- Ground Mace
- ½ cup raisins
- Corn Husks
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How to Make Pumpkin Tamales
- In a large bowl, combine 2 cups masa harina, 1 (15-ounce) can pumpkin puree, and ¾ cup granulated sugar. Mix until well combined.
- Add 1 teaspoon vanilla extract, ½ teaspoon ground mace, 1 teaspoon ground cinnamon, and ½ cup raisins. Stir until everything is thoroughly blended.
- To assemble the tamales, lay out your corn husks. Place 2-3 heaping tablespoons of the masa mixture onto the smooth side of each husk, spreading it evenly.
- Fold the sides of the husk inward, then fold the bottom up and over the filling. Tie the tamale securely at both ends using kitchen twine or by tucking in the husk.
- Prick each tamale several times with a fork or toothpick to allow steam to escape during cooking.
- Repeat steps 3-5 until all the masa mixture is used.
- Place the tamales upright in a steamer basket, ensuring they are not overcrowded. Steam for 45-50 minutes, or until the masa is cooked through and easily peels away from the husk.
- Let the tamales cool slightly before serving. Enjoy them warm with a dollop of Mexican crema or sour cream.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
100g
Fat
1g
Carbs
24g
