El Charro Cafe Tamales de Calabaza
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
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
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,