Oaxacan Pumpkin Tamales

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Servings: 4 servings Difficulty: Advanced
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Savory pumpkin masa wrapped in banana leaves with a spiced black bean filling
Oaxacan Pumpkin Tamales recipe image
Oaxacan Pumpkin Tamales recipe image
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Oaxacan Pumpkin Tamales

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 250
Dietary:
V Vegan

Description

These Oaxacan-style tamales offer a delightful twist on the classic Mexican staple, featuring a vibrant pumpkin-infused corn masa that is light, fluffy, and subtly sweetened with piloncillo and cinnamon. The sweet, earthy dough contrasts beautifully with a rich, savory filling of black beans, chipotle chiles, garlic, and anise-infused broth. Wrapped in fragrant banana leaves and steamed to perfection, these tamales deliver a tender texture and complex flavor profile. They are an excellent choice for festive gatherings, Sunday brunches, or a hearty vegan main course. The banana leaves impart a distinct herbal aroma that elevates the dish, making it a memorable experience for any home cook.

Directions

  1. Unfold the banana leaves and wipe them with a clean damp cloth. Trim into 12 to 14 rectangles about 14 by 11 inches using kitchen scissors. Pat dry and set aside. Save some of the longer trimmings for tying.
  2. Place the basic tamale dough in a large bowl. Add the pumpkin puree, Ceylon cinnamon, piloncillo (or brown sugar), and salt.
  3. Beat the mixture with an electric mixer on medium speed until very light and fluffy, stopping to scrape down the sides of the bowl as necessary. The mixture should be as light as buttercream.
  4. Make an anise infusion by boiling the aniseed in the water until reduced by half. Strain and reserve the liquid.
  5. Working in batches if necessary, puree the black beans in a blender or food processor fitted with a steel blade together with the chipotle chiles, garlic, and the reserved anise tea.
  6. Heat the lard or vegetable oil in a heavy skillet or wide, shallow saucepan over high heat.
  7. When very hot, add the bean puree, watching out for splatters. Reduce the heat to medium and simmer, uncovered, stirring to prevent sticking, until the liquid is evaporated. Season with salt.
  8. Cool the bean filling to room temperature.
  9. To fill the tamales, place 1 or 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.
  10. Place a big handful (2/3 to 1 cup) of the masa (corn mixture) in the center of the leaf. With a spatula or your fingers, spread it into an oval about 4 by 3 inches and 1/2-inch thick.
  11. Place about 1 heaping tablespoon of the bean filling in the center of the oval.
  12. 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.
  13. Fasten by tying with a thin strip of banana leaf.
  14. 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.
  15. Steam for 1 hour over boiling water, replenishing with hot water as necessary.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 10gg16%
Saturated Fat 2gg10%
Cholesterol 0mgmg0%
Sodium 350mgmg15%
Total Carbohydrate 35gg12%
Dietary Fiber 5gg20%
Sugars 8gg
Protein 6gg12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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