Name: Pumpkin Cranberry Tamales
Prep time: 120 min
Cook time: 150 min
Ingredients: 1 cup 235 ml canola oil; 1 cup 122 g dried cranberries; 2 cans 15 oz / 425 g each solid-pack pure pumpkin purée; ¼ cup 84 g pure maple syrup or pure agave nectar; ½ cup 110 g packed brown sugar; 1 tablespoon 15 ml pure vanilla extract; 1 tablespoon 7 g ground cinnamon; 1 teaspoon ground cloves; 1 teaspoon ground nutmeg; 4 cups masa harina flour (Maseca instant masa flour works well)

Soak the corn husks in warm water for about 2 hours to soften them.
In a large bowl, mix all the filling ingredients together using your hands until well incorporated.
Adjust consistency if needed.
Take one husk at a time, lay it flat with the pointy end away from you, and spread about ¼ cup (45 g) of filling in the center.
Roll up the tamale and fold over the pointy end.
Repeat for all tamales.
Place the steamer basket on its side and stack the tamales tightly inside.
Set it upright in the steamer pot.
Add enough water to the pot so it does not touch the tamales.
Cover with a lid.
Bring to a boil, reduce heat to medium-low, and steam for 2 to 3 hours, checking the water level occasionally.
After 2 hours, remove one tamale, let it cool for 5 minutes, unwrap, and check for doneness.
If needed, steam for another 15 to 30 minutes.
Remove tamales from the pot and let them cool.
Serve immediately or freeze for up to a year.

Pumpkin Cranberry Tamales

Equipment

Ingrediënten

For the filling:

Instructies

Notes / Tips / Wine Advice:

Nutritional Information

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