Pumpkin Tamales With Black-Bean Filling
Published February 27, 1993
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 teaspoons anise seeds
2 cups water
2 to 3 dried pasilla or chipotle chilies
5 to 6 garlic cloves, peeled
2 ½ cups canned black beans, drained
1 tablespoon vegetable oil
Salt to taste
4 basic tamales (see recipe), using only 2 cups masa harina and 1 teaspoon salt or to taste
2 cups cooked or canned pumpkin puree (if unavailable, use sweet potato or yam puree)
½ teaspoon ground cinnamon
¼ cup firmly packed dark brown sugar
Nutritional analysis per serving (4 servings)
96 grams carbs; 488 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 19 grams fiber; 1200 milligrams sodium; 16 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine anise seeds and water in a small saucepan. Simmer over medium heat until reduced to 1 cup. Place the chilies in a small bowl and cover with boiling water. Soak until very soft, 10 to 20 minutes. Drain and remove the stems. Place the anise mixture, chilies, garlic and beans in a food processor. Process until smooth.
- Step 2
Heat the oil in a medium-size, heavy skillet over medium heat. When very hot but not smoking, add the bean puree, watching out for spatters. Simmer, stirring and scraping the bottom of the pan with a wooden spoon, until the mixture is thick, about 15 minutes. Season to taste with salt. Cool to room temperature.
- Step 3
Follow the directions for basic tamales, adding the pumpkin puree to the lard a little at a time with the masa harina mixture. Beat in the cinnamon and sugar with the salt.
Private Notes
Comments
Confused by the list of ingredient here; what does "4 basic tamales" mean? 4x the recipe for basic tamales... or 4 actual tamales already spread on the corn husk? One seems like masa overkill and the other can't be right either...
Is this supposed to be like a dessert tamale?
No, definitely not dessert.
Confused by the list of ingredient here; what does "4 basic tamales" mean? 4x the recipe for basic tamales... or 4 actual tamales already spread on the corn husk? One seems like masa overkill and the other can't be right either...