Savory pumpkin tamales bring together the comforting flavors of fall in a festive, handheld classic. Soft, spiced masa is blended with pumpkin purée, warm seasonings and your choice of vegan shortening or rich beef tallow, then wrapped around a hearty black bean and roasted pumpkin filling. Steamed to perfection, these tamales are a cozy, crowd-pleasing twist on a traditional favorite.
Savory Pumpkin Tamales
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Ingredients
- 3 cups golden corn flour masa harina
- 1 tsp. pink salt
- 2 tsp. baking powder
- 1 tsp. all-purpose seasoning
- 1 tsp. sage powder
- 2 cups vegetable broth
- 1/2 cup pumpkin puree
- 1/2 tsp. turmeric
Vegan option
- 3/4 cup vegetable shortening
Beef option
- 1/2 cup beef tallow
Filling
- 1/2 cup refried black beans
- 1 cup of pumpkin roasted and diced seasoned with all-purpose seasoning
Instructions
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Soak corn husks in hot water 25–30 min then rinse. On stovetop, use steamer or large pot; place corn husks on bottom with 1 cup water, cover, bring to boil while tamale dough gets prepared.
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In second bowl sift masa flour, baking soda, salt, turmeric, all-purpose seasoning and sage; whisk until combined.
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In third bowl add room-temperature fat (shortening). Using electric mixer, mix until fluffy; add 1/2 cup broth then continue mixing until fully combined.
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Add flour mix to fat then slowly add remaining broth until fully combined. Dough should be soft; if dry add more broth.
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Grab one corn husk, lay flat then use scoop to spread tamale masa over husk halfway. Use plastic wrap or silicone spatula to spread masa evenly. Add filling on top then spread gently.
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Fold one end over other end then fold again then fold bottom upward to prevent filling from leaking. Tie if desired.
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Place tamales upright packed together; cover; cook 45 min (Instant Pot 25–30 min). When tamale pulls away clean from husk tamale is ready; if sticky cook 10 more min.
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Enjoy festive tamales with side of pico de gallo, crema fresca and tomatillo salsa.
Notes
Nutrition
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