Pumpkin Cranberry Tamales
These sweet pumpkin cranberry tamales are a festive twist on a classic, perfect for celebrating Day of the Dead.
Equipment
- Large-size steamer with lid
- Large-size pasta pot with removable strainer (alternative)
- Measuring cups and spoons
- Mixing spoon
- Steamer basket
Ingrediënten
For the filling:
- 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
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:
Serving Tip:
Enjoy these tamales warm with a drizzle of maple syrup or alongside a cup of Mexican hot chocolate.
Wine Advice:
A late-harvest Riesling or a sweet Mexican atole pairs beautifully with these tamales.
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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