Pumpkin-Poblano Tamales Recipe

Name: Pumpkin-Poblano Tamales
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup hot water; 1 chicken bouillon cube; 1/2 cup lard; 1 can (15 oz.) pumpkin; 1 tsp. CALUMET Baking Powder; 1 tsp. ground cinnamon; 2 cups masa harina; 1 pkg. (16 oz.) banana leaves, cut into 8-inch pieces; 4 roasted poblano chiles, peeled, deveined and cut into strips; 1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese; 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

Servings: persons

1 cup hot water
1 chicken bouillon cube
1/2 cup lard
1 can (15 oz.) pumpkin
1 tsp. CALUMET Baking Powder
1 tsp. ground cinnamon
2 cups masa harina
1 pkg. (16 oz.) banana leaves, cut into 8-inch pieces
4 roasted poblano chiles, peeled, deveined and cut into strips
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1
Add hot water to bouillon cube in small bowl; let stand until dissolved.
2
Use wooden spoon to mix lard, pumpkin, baking powder and cinnamon in large bowl until blended.
3
Add masa harina and chicken broth; stir until mixture forms soft dough.
4
Spread 1/4 cup masa dough into 4-inch square down center of each of 16 banana leaves, leaving about 2 inches at top of leaf.
5
Top each with about 2 Tbsp.
6
each chiles and cheese.
7
Fold over sides and both ends of each leaf to completely enclose filling.
8
Tie closed with strips cut from some of the remaining banana leaves.
9
Pour 3 cups water into tamalera.
10
Use enough of the remaining banana leaves to line bottom and side of tamalera.
11
Add tamales, overlapping as necessary to fit; cover with remaining leaves.
12
Steam 1 hour or until tamales are done, adding water to tamalera if needed.
13
(Tamales are cooked when they pull away from leaves.)
14
Cool slightly.
15
Serve with sour cream.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup hot water, 1 chicken bouillon cube, 1/2 cup lard, 1 can (15 oz.) pumpkin, and more.

Yes, Pumpkin-Poblano Tamales falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin-Poblano Tamales

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions