These are usually made for breakfast for Dia de los Muertos. Eat alone, for breakfast or a late afternoon snack.
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
For masa: Whip vegetable shortening until fluffy, about 5 minutes.
Beat in sugar,
salt and baking powder.
Add premixed masa and broth alternately, beating until well
mixed. Let stand a room temperature 5 minutes.
For filling: In a saucepan combine pumpkin, milk, sugar, cinnamon and nutmeg.
Over medium heat, bring to a boil and cook for one minute.
Remove from heat. Stir
in vanilla extract, coconut, pineapple and pecans or raisins, if using. Set mixture
aside to cool completely.
To assemble: Soak corn husks in hot water about 30 minutes to soften.
and wipe off extra water.
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.
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.
Makes 24 tamales.
Posted by Tiffany at Recipe Goldmine 11/13/2001 12:56