El Charro Cafe Tamales de Calabaza

Masa
3/4 cup vegetable shortening
1 cup granulated sugar
1 teaspoon salt
2 teaspoons baking powder
3 1/2 cups (1 pound) premixed masa
2 1/2 cups warm chicken broth

Filling
1 1/2 cupsooked pumpkin
1 (5 ounce) can evaporated milk
3/4 cup granulated sugar
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 cup coconut
1/2 cup crushed pineapple
1/4 cup chopped pecans or raisins, optional

Dried corn husks

For masa: Whip vegetable shortening until fluffy, about 5 minutes. Beat in sugar, salt and baking powder. Add premixed masa and broth alternately, beating until well mixed. Let stand a room temperature 5 minutes.

For filling: In a saucepan combine pumpkin, milk, sugar, cinnamon and nutmeg. Over med. heat, bring to a boil and cook for one min. Remove from heat. Stir in vanilla extract, coconut, pineapple and pecans or raisins, if using. Set mixture aside to cool completely.

To assemble: Soak corn husks in hot water about 30 minutes to soften. Remove and wipe off extra water. Separate corn husks. In center of each husk, spread about 2 tablespoons masa. Spoon 1 tablespoon filling lengthwise down center of masa. Fold husk over filling to encase it. (use two husks if necessary). Fold bottom, pointed end up, over enclosed filling.

Place tamales, open end up in a steamer basket or Dutch oven fitted with a rack. Do not crowd.

If necessary, place extra husks among tamales to keep them upright. Place a layer of husks over tamales; cover and steam about 1 1/4 to 1 1/2 hours.

Makes 24 tamales.

Source: El Charro Cafe Cookbook, Tucson, Arizona