Sweet Pumpkin Cranberry Tamales
Ready to celebrate with a delicious, unexpected twist? These pumpkin cranberry tamales take a beloved savory classic and turn it into a dessert that will make your taste buds sing. They're a sweet, festive surprise, perfect for any autumn gathering or for satisfying that pumpkin-spice craving in the most delightful way possible. It's the kind of dish that says "I'm traditional, but I also know how to have fun!"
Equipment
- Large-size pasta pot with removable strainer (alternative)
- Large-size steamer with lid
- Measuring cups and spoons
- Mixing spoon
- Steamer basket
Ingrediënten
- 110 g packed brown sugar
- 235 ml canola oil
- 122 g dried cranberries
- 7 g ground cinnamon
- 1 tsp ground cloves
- 4 cups masa harina flour Maseca instant masa flour works well
- 84 g pure maple syrup or pure agave nectar
- 1 tsp ground nutmeg
- 2 cans 425 g each solid-pack pure pumpkin purée
- 15 ml pure vanilla extract
Instructies
- 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.
Notes / Tips / Wine Advice:
These tamales are a fantastic dessert on their own, but if you want to take them to the next level, serve them warm with a generous drizzle of maple syrup. For a truly authentic Mexican experience, pair them with a rich cup of Mexican hot chocolate.
Wine Advice:
Pairing wine with a sweet, spiced tamale is all about finding a partner that can match its festive energy. A late-harvest Riesling is an excellent choice. Its honeyed sweetness and crisp acidity will beautifully complement the sweet pumpkin and tart cranberries, creating a harmonious flavor party in your mouth. If you want to go the traditional route, a sweet Mexican atole (a hot corn and masa beverage) is the perfect non-alcoholic pairing. It's the kind of sweet surrender you'll be happy to make!Nutritional Information
Calories: 180 kcal | Carbohydrates: 28 g | Protein: 2 g | Fat: 7 g | Fiber: 3 g | Sugar: 9 g | Salt: 0.2 g
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