Pumpkin Tamales With Black-Bean Filling Recipe

Name: Pumpkin Tamales With Black-Bean Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons anise seeds; 2 cups water; 2 to 3 dried pasilla or chipotle chilies; 5 to 6 garlic cloves, peeled; 2 1/2 cups canned black beans, drained; 1 tablespoon vegetable oil; Salt to taste; 4 basic tamales (see recipe), using only 2 cups masa harina and 1 teaspoon salt or to taste; 2 cups cooked or canned pumpkin puree (if unavailable, use sweet potato or yam puree); 1/2 teaspoon ground cinnamon; 1/4 cup firmly packed dark brown sugar

Servings: persons

2 teaspoons anise seeds
2 cups water
2 to 3 dried pasilla or chipotle chilies
5 to 6 garlic cloves, peeled
2 1/2 cups canned black beans, drained
1 tablespoon vegetable oil
Salt to taste
4 basic tamales (see recipe), using only 2 cups masa harina and 1 teaspoon salt or to taste
2 cups cooked or canned pumpkin puree (if unavailable, use sweet potato or yam puree)
1/2 teaspoon ground cinnamon
1/4 cup firmly packed dark brown sugar

1
Combine anise seeds and water in a small saucepan.
2
Simmer over medium heat until reduced to 1 cup.
3
Place the chilies in a small bowl and cover with boiling water.
4
Soak until very soft, 10 to 20 minutes.
5
Drain and remove the stems.
6
Place the anise mixture, chilies, garlic and beans in a food processor.
7
Process until smooth.
8
Heat the oil in a medium-size, heavy skillet over medium heat.
9
When very hot but not smoking, add the bean puree, watching out for spatters.
10
Simmer, stirring and scraping the bottom of the pan with a wooden spoon, until the mixture is thick, about 15 minutes.
11
Season to taste with salt.
12
Cool to room temperature.
13
Follow the directions for basic tamales, adding the pumpkin puree to the lard a little at a time with the masa harina mixture.
14
Beat in the cinnamon and sugar with the salt.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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: 2 teaspoons anise seeds, 2 cups water, 2 to 3 dried pasilla or chipotle chilies, 5 to 6 garlic cloves, peeled, and more.

Yes, Pumpkin Tamales With Black-Bean Filling falls under the General 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.

Pumpkin Tamales With Black-Bean Filling

How did you like this recipe?

Frequently Asked Questions