Pumpkin Poblano Tamales Recipes

PUMPKIN-POBLANO TAMALES

Steps:

• Add hot water to bouillon cube in small bowl; let stand until dissolved. Use wooden spoon to mix lard, pumpkin, baking powder and cinnamon in large bowl until blended. Add masa harina and chicken broth; stir until mixture forms soft dough.
• Spread 1/4 cup masa dough into 4-inch square down center of each of 16 banana leaves, leaving about 2 inches at top of leaf. Top each with about 2 Tbsp. each chiles and cheese. Fold over sides and both ends of each leaf to completely enclose filling. Tie closed with strips cut from some of the remaining banana leaves.
• Pour 3 cups water into tamalera. Use enough of the remaining banana leaves to line bottom and side of tamalera. Add tamales, overlapping as necessary to fit; cover with remaining leaves. Steam 1 hour or until tamales are done, adding water to tamalera if needed. (Tamales are cooked when they pull away from leaves.) Cool slightly. Serve with sour cream.

PUMPKIN TAMALES

Steps:

• In a large bowl combine the masa, pumpkin and sugar. Add the vanilla, mace, cinnamon, and raisins and mix until well blended.
• To assemble the tamales, place 2 - 3 heaping tablespoons of the masa mixture in the net of the smooth side of the corn husk.
• Fold the sides of the husk in toward the center and tie the tamale at both ends.
• Prick the husk several times using the tip of a very sharp knife. Repeat for the remaining tamales.
• Steam the tamales for 45 - 50 minutes.
• Serve with a dollop of crema.

POBLANO AND CHEESE TAMALES (TAMALES DE RAJAS CON QUESO)

Steps:

• Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
• Line a heavy cast iron grill pan or griddle with aluminum foil and place over high heat. Arrange poblano peppers in a single layer on top. Grill until chiles are blackened, turning as necessary, 3 to 5 minutes. Transfer into a resealable plastic bag and let them steam, 10 to 15 minutes. Peel off skin, seed, and cut them into strips.
• Place tomatillos in a pot and cover them with water. Bring to a boil and cook until they change color, about 5 minutes. Drain and place in a blender. Blend until smooth.
• Heat 1 tablespoon lard in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add blended tomatillos and season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors are well combined, about 5 minutes. Add poblano peppers and cilantro and boil for an additional 5 minutes. Remove from heat and allow to cool, about 10 minutes.
• Beat remaining lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and baking powder and beat well until combined. Add chicken broth, 1/4 cup at a time, until the dough has a smooth and workable consistency that is not too wet, similar to cookie dough. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
• Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomatillo sauce and a piece of Monterey Jack cheese in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour 15 minutes. Let tamales rest for 15 minutes before serving.

ROASTED POBLANO TAMALES

Steps:

• Soak corn husks in hot water for 30 minutes or let stand overnight in room-temperature water. Prepare Tamale Dough recipe, adding the chopped epazote leaves with the flour.
• Assemble tamales by spreading 2 Tbsp. of the masa mixture (tamale dough) into a 3x2-inch rectangle down the center of each corn husk, leaving about 2 inches bare at the top of the husk. Spoon 1 Tbsp. of the peppers and 1 tsp. of the cheese down the center of the masa mixture on each husk; fold over the sides of the husk and both ends to completely enclose the filling.
• Stand tamales in a steamer basket in large pot filled 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales pull away from the corn husks, adding more water to the pot when necessary. Remove tamales from steamer basket; cool slightly. Top with TACO BELL® Thick & Chunky Salsa just before serving, if desired.

TAMALES DE MOLE POBLANO

Steps:

• Thoroughly thaw the banana leaves, taking care not to break the leaves when unfolding them. Place the leaves on a cutting board and use a sharp knife to remove the hard center rib. Using a moist towel, clean the leaves. Reserve a few leaves and cut the rest crosswise into 10-by-12-inch rectangles.
• Place the masa in a bowl. Spoon some of the residual oil from the mole that separated while frying into the masa-just enough to slightly color the masa. Mix in the lard and knead for about 10 minutes, adding enough chicken broth to form a soft dough. Continue kneading for an additional 10 to 15 minutes. Season to taste with salt.
• Arrange a banana leaf rectangle, smooth side down, on a work surface and top with a large spoonful of masa. Spread the masa to cover the entire leaf with a thin, even layer. Place three pieces of chicken in the center of the leaf and cover with two tablespoons of mole. Fold in thirds, as if folding a letter, then tuck the ends under. Repeat with remaining banana leaves, chicken, and mole.
• Fill a large steamer or tamalera with salted water to just below the steamer rack and bring to a boil. Arrange the tamales in a crisscross pattern on the rack, leaving enough space between them to allow steam to circulate. Cover the tamales with the reserved banana leaves and cover the pot with a lid. Steam the tamales at a full boil for about 1 hour and serve.

SHRIMP AND POBLANO CHILE TAMALES

Steps:

• Note: Chihuahua cheese available in most Hispanic markets, Queso Fresco available from Mozzarella Company 800-798-2954.
• Cover corn husks with hot tap water in a shallow baking dish.
• Bring chicken broth, creamed corn and milk just to a boil in a small saucepan over medium heat.
• Gradually add broth mixture to masa harina in a medium bowl, stirring with a wooden spoon, until well blended; cool.
• Heat broiler.
• Line a broiler pan with foil.
• Arrange poblanos and bell pepper on prepared pan and broil 4 inches from heat 10 to 15 minutes, turning until skins are evenly charred.
• Wrap in foil and let stand 15 minutes.
• Peel, seed and dice chile and bell pepper; transfer to a medium bowl.
• Heat oil in a large skillet over medium-high heat.
• Add onions and cook 2 to 3 minutes.
• Add garlic, reduce heat to medium and cook 1 minute more.
• Cool, then combine with chile, bell pepper and uncooked shrimp.
• Beat lard, baking powder, salt and sugar together in a large mixer bowl, until smooth.
• Gradually beat in masa harina mixture by spoonfuls, beating well after each addition.
• Continue to beat 5 to 8 minutes more, until mixture is light and fluffy.
• Stir in shrimp mixture and cheese (mixture will be stiff).
• Drain and rinse corn husks; keep covered with a damp towel (or follow foil directions below).
• Flatten one husk on work surface (overlapping two husks if small).
• Spoon 1/4 cup filling in center of husk.
• Spread into a 3-inch long log.
• Roll up lengthwise.
• Secure each end with string.
• Repeat with remaining husks and filling.
• To prepare tamales with foil: Cut each foil piece in half to make two 6x9-inch rectangles.
• Spread 1/4 cup filling in center of each rectangle.
• Fold all sides in to form 2x3-1/2-inch packets.
• (Can be made ahead. Place tamales in resealable plastic storage bags and freeze up to 1 month.) Place steamer rack in Dutch oven over 1 inch of water.
• Arrange tamales (unthawed if frozen) in rack.
• Cover; bring to a boil.
• Reduce heat to low and steam 30 minutes.
• Serve with Guacamole, if desired.
• Makes 28 tamales.
• (Nutrition facts are based on 1 tamale per serving.) yMasa Harina: A variety of flour made from specially processed corn.
• Used in tamales or to thicken sauces.
• Can be found in the baking section of most supermarkets.
• yyChile Poblano: Mild to medium-hot fresh chile.
• Popular for stuffing; usually roasted.