Pumpkin Pie Tamales
Celebrity Chef George Duran For Imusa [1]
Ingredients
- 40-60 dried corn husks
7 cups maseca corn flour
3 cups packed brown sugar
2 teaspoons cinnamon
2 teaspoons salt
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground nutmeg
2 29-ounce cans pumpkin puree
4 sticks butter, melted
2 cups warm milk
2 cups walnuts, chopped
12 ounces raisins
Directions
- Fill a large bowl with warm water and soak corn husks until softened, about 30 minutes.
- In an extralarge bowl, add maseca corn flour and the rest of the dry ingredients.
- Mix together making sure that all of the clumps are broken up with your fingers.
- Add all of the wet ingredients and, once again, use your hands to mix the corn flour.
- Add more water as needed until you achieve the consistency of peanut butter.
- Fold in the walnuts and raisins.
- Assemble the tamales by using a rubber spatula to spread 1/2 cup to 1 cup dough mixture onto the corn husk, depending on the size of the corn husk. The spread should cover about 2/3 of the husk, away from the pointed end, making sure you leave some space on each side to fold.
- Gently fold one side of the corn husk to the other end and fold up the pointed end across.
- Lay each tamale fold side down. There should be an open end to each tamale.
- Once the tamales are folded, fill the Imusa Tamale Steamer [2] ($30) with water just below the fill line and place the steam tray on the rack.
- Carefully place each tamale standing up on the steam tray without overloading it and bring water to a simmer.
- Steam with the lid on for 90 minutes.
- Remove each tamale with tongs and let rest for a few minutes before serving.
Information
- Category
- Side Dishes
- Cuisine
- Mexican
- Yield
- 40-60 tamales
- Total Time
- 2 hours, 14 minutes, 59 seconds