Pumpkin Tamales Filled with Shredded
Beef and California Raisins
Add nutritious pumpkin to beef-filled tamales for a healthy dish.
2 pounds boneless beef chuck or shoulder
1 onion, peeled
1/4 cup olive oil
1 cup finely chopped carrots
1 cup finely chopped celery
1 cup California raisins
Salt and pepper
3 cups masa harina
1 teaspoon gluten-free baking powder
2 teaspoons toasted ground coriander
1 tablespoon salt
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup whipped vegetable shortening
3 cups chicken or vegetable broth, warmed
16 dried corn husks, soaked in warm water
Filling: Place roast in a large stockpot and add cold water to cover.
Cut onion in half and add to pot. Heat to boiling over high heat. Reduce
heat; cover and simmer for about 1 hour 30 minutes.
Remove beef from broth and let rest for 10 minutes; reserving broth.
Shred beef, discarding excess fat.
In large skillet, heat olive oil over medium heat. Add carrots and celery;
cook for 5 minutes.
Stir in shredded beef and raisins along with 1 cup of reserved broth. Heat
and simmer over low heat for 5 minutes.
Season with salt and pepper. Set aside and cool completely.
Tamales: Measure masa harina, baking powder, coriander and salt into mixing
bowl; mix well.
Beat in pumpkin and shortening.
Slowly, add warm broth, stirring in 1/2 cup at a time until moist enough
to form a ball that is wet but not too sticky. Cover with wet towel and set
When corn husks are soft and pliable, separate into individual pieces. Arrange
2 husks, slightly overlapping side by side, and alternating tips and stem ends
to form rectangles about 9 x 7 inches. Spoon about 1/3 cup dough onto center
of each corn husk; with wet fingers, spread to about 1/4-inch thick. Add about
1/4 cup shredded beef filling down center of dough. Fold long edges of husks
over filling, lightly overlapping the edges. Fold ends under or twist and
tie each end tightly with a narrow strip of corn husk to form a packet.
Arrange the tamales in a large steamer with seam side facing up. Add water
to bottom part of steamer and heat to boiling. Steam tamales for about 2 hours
or until they are firm to the touch.
To serve: Arrange tamales on a platter and serve while still very hot.
Yield: 16 tamales
Nutrition Facts Per Serving: Calories 710 (53% from fat); Total Fat 43g (sat
13g, mono 20g, poly 6g, trans 3g ); Cholesterol 80mg; Protein 28g; Carbohydrate
58g; (Dietary Fiber 7g; Sugars 18g; ); Iron 5mg; Sodium 1010mg; Calcium 130mg;
By Chef Pilar Sanchez
Recipe and photo credit: California Raisin Marketing Board