Recipes (moderated) (rec.food.recipes) A moderated forum. The purpose of rec.food.recipes is for posting recipes and recipe requests only. It is for the *sharing* of recipes among the readers.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to rec.food.recipes
Oh Deer
 
Posts: n/a
Default Oaxacan Pumpkin Tamales (Tamales Miahuatecos)

Oaxacan Pumpkin Tamales (Tamales Miahuatecos)

A savory pumpkin tamale recipe By Larry Luttropp, LA Times, April 1994.

Makes: 12 tamales

1 pound banana leaves -- thawed or Frozen OR corn husks
2 cups (heaping) Maseca corn flour (recipe for making your own)
2 cups to 2 1/2 cups warm chicken stock or water
1/2 pound lard
2 cups pureed cooked or canned pumpkin
1 1/2 teaspoons ground canela (cinnamon)
3 ounces piloncillo -- grated or crushed or 1/2 cup dark-brown sugar,
firmly packed.
Salt

Bean Filling
2 cups water
2 teaspoons anise
2 To 3 pasilla de Oaxaca chiles OR dried chipotle chiles or canned
chipotle in adobo sauce.
2 cups To 2 1/2 cups cooked or
Canned black beans, drained
5 To 6 garlic cloves, peeled
2 tablespoons Lard
Salt

Prepare Bean Filling Put water in small pan, add anise and boil until
reduced by half. Strain and reserve infusion. If using pasilla de Oaxaca
or dried chipotles, cover with boiling water and let soak until softened,
about 10 minutes. Drain and remove stems. Canned chipotles need no
preparation. Working in batches, if necessary, puree beans with chiles,
garlic and anise infusion in blender or food processor fitted with steel
blade. Melt lard in heavy skillet or wide, shallow saucepan over high
heat. When very hot, add bean puree, watching for splatters. Reduce heat
to medium and simmer, uncovered, stirring occasionally to prevent
sticking, until liquid is evaporated. Season to taste with salt. Cool to
room temperature.

Assemble Tamales Unfold banana leaves, being careful not to split them
unnecessarily. Wipe with clean damp cloth and pat dry . With kitchen
scissors, trim leaves into 12 to 14 rectangles, each about 14x11inches.
Save some of the longer trimmings for ties. Mix masa harina in a bowl
or pot with enough warm stock to make soft but not sticky dough. Beat lard
in separate large bowl on medium speed until very light and fluffy. Add
masa harina mixture and pumpkin puree to lard little at time, beating on
medium speed and scraping down as needed. Mixture should be as light as
butter cream. Beat in cinnamon, piloncillo and salt to taste. Place 1
or 2 banana leaf rectangles flat on work space (or soaked corn husks).
Tear off some long, thin strips from reserved banana leaf trimmings. Place
2/3 to 1 cup masa mixture in center of leaf and with spatula or fingers
spread into 3x4x1/2-inch thick oval. Place 1 heaping tablespoon Bean
Filling in center of oval, Fold left and right edges of banana leaf toward
center to meet, overlapping little to cover filling , then fold top and
bottom edges to center to make a neat, flat package about 4x5 inches.
Fasten by tying with thin strip of banana leaf. Repeat with remaining
banana leaves, masa and filling. Steam the tamales for 45 - 50 minutes.

Source: <http://www.gourmetsleuth.com/pumpkintamalesII.htm>

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives:
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/

Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Tamales all gone Janet B General Cooking 9 19-04-2016 09:37 PM
cup tamales sf[_9_] General Cooking 10 15-06-2014 01:15 AM
Tamales! zxcvbob General Cooking 44 16-12-2008 07:07 PM
Oaxacan Pumpkin Tamales (Tamales Miahuatecos) Judy Bolton Recipes (moderated) 0 29-04-2007 02:16 AM
Low Cal Tamales huck Mexican Cooking 3 18-01-2005 08:00 PM


All times are GMT +1. The time now is 04:54 PM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"