Restaurant Recipes

El Charro Cafe Tamales de Calabaza

These are usually made for breakfast for Dia de los Muertos. Eat alone, for breakfast or a late afternoon snack.

No Photo

Yield: 24 tamales



  • 3/4 cup vegetable shortening
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 3 1/2 cups (1 pound) premixed masa
  • 2 1/2 cups warm chicken broth


  • 1 1/2 cups cooked pumpkin
  • 1 (5 ounce) can evaporated milk
  • 3/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut
  • 1/2 cup crushed pineapple
  • 1/4 cup chopped pecans or raisins (optional)
  • Dried corn husks



  1. Whip vegetable shortening until fluffy, about 5 minutes.
  2. Beat in sugar, salt and baking powder.
  3. Add premixed masa and broth alternately, beating until well mixed. Let stand a room temperature 5 minutes.


  1. In a saucepan combine pumpkin, milk, sugar, cinnamon and nutmeg. Over medium heat, bring to a boil and cook for one minute.
  2. Remove from heat. Stir in vanilla extract, coconut, pineapple and pecans or raisins, if using. Set mixture aside to cool completely.


  1. Soak corn husks in hot water about 30 minutes to soften.
  2. Remove and wipe off extra water.
  3. Separate corn husks. In center of each husk, spread about 2 tablespoons masa. Spoon 1 tablespoon filling lengthwise down center of masa. Fold husk over filling to encase it. (use two husks if necessary). Fold bottom, pointed end up, over enclosed filling.
  4. Place tamales, open end up in a steamer basket or Dutch oven fitted with a rack. Do not crowd. If necessary, place extra husks among tamales to keep them upright. Place a layer of husks over tamales; cover and steam about 1 1/4 to 1 1/2 hours.


Posted by Tiffany at Recipe Goldmine 11/13/2001 12:56.

Source: El Charro Cafe Cookbook, Tucson, Arizona

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