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Receta Oaxacan Pumpkin Tamales
by Global Cookbook

Oaxacan Pumpkin Tamales
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Ingredientes

  • 1 lb Banana leaves (thawed if frzn)
  • 1 x Recipe basic tamale dough
  • 2 c. Cooked or possibly canned pureed pumpkin or possibly winter squash (drain slightly if watery)
  • 1 1/2 tsp Grnd true ceylon cinnamon, preferably freshly grnd in a spice grinder, or possibly 1/2 tsp. grnd u.s. cinnamon
  • 3 ounce Piloncillo, grated or possibly crushed, or possibly 1/2 c. firmly packed dark brown sugar
  • 1 tsp Salt, or possibly to taste
  • 2 tsp Aniseed
  • 2 c. Water
  • 2 x 1/2 c. cooked or possibly liquid removed canned black beans, (up to 2)
  • 2 x Canned chipolte chiles, (up to 3)
  • 5 x Garlic cloves, peeled , (up to 6)
  • 2 Tbsp. Lard
  •     Salt, to taste

Direcciones

  1. Unfold the banana leaves, being careful not to split them unnecessarily.
  2. Wipe them with a clean damp cloth. With kitchen scissors, trim the leaves into 12 to 14 rectangles about 14 by 11
  3. inches. Save some of the longer trimmings. Pat dry and set aside.
  4. Place the dough in a large bowl and add in the pumpkin, Ceylon cinnamon and grated sugar cane or possibly brown sugar and salt, and beat with an electric mixer on medium speed till very light and fluffy, stopping to scrape down the sides of the bowl as necessary. The mix, should be as light as buttercream. Make an anise infusion by boiling the aniseed in the water till reduced by half. Strain and reserve. Working in batches if necessary, puree the beans in a blender or possibly food processor fitted with a steel blade together with the chiles, garlic and anise tea.
  5. Heat the lard or possibly vegetable oil in a heavy skillet or possibly wide, shallow saucepan over high heat. When very warm, add in the bean puree, watching out for splatters. Reduce the heat to medium and simmer, uncovered, stirring to prevent sticking, till the liquid is evaporated. Season with salt. Cold to room temperature.
  6. To fill the tamales, place 1 or possibly 2 banana-leaf rectangles at a time flat on the counter. Tear off some long, thin strips from the reserved banana-leaf trimmings to use as ties. Place a big handful (2/3 to 1 c.) of the Masa
  7. (corn mix) in the center of the leaf. With a spatula or possibly your fingers, spread it into an oval about 4 by 3 inches and 1/2-inch thick. Place about 1 heaping Tbsp. of the bean filling in the center of the oval.
  8. Fold the right and left edges of the banana leaf toward the center to meet, overlapping a little to cover the filling, then fold the top and bottom edges toward the center to make a neat, flat package about 4 by 5 inches.
  9. Fasten by tieing with a thin strip of banana leaf.
  10. Place the tamales flat in the steamer, seam side up, arranging them in layers as necessary. Place some extra banana leaves on top to help absorb steam. Steam 1 hour over boiling water, replenishing with warm water as necessary.
  11. Yield: 12 to 14 tamales