PUMPKIN TAMALES WITH BLACK-BEAN FILLING
Provided by Molly O'Neill
Time 2h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine anise seeds and water in a small saucepan. Simmer over medium heat until reduced to 1 cup. Place the chilies in a small bowl and cover with boiling water. Soak until very soft, 10 to 20 minutes. Drain and remove the stems. Place the anise mixture, chilies, garlic and beans in a food processor. Process until smooth.
- Heat the oil in a medium-size, heavy skillet over medium heat. When very hot but not smoking, add the bean puree, watching out for spatters. Simmer, stirring and scraping the bottom of the pan with a wooden spoon, until the mixture is thick, about 15 minutes. Season to taste with salt. Cool to room temperature.
- Follow the directions for basic tamales, adding the pumpkin puree to the lard a little at a time with the masa harina mixture. Beat in the cinnamon and sugar with the salt.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 5 grams, Carbohydrate 96 grams, Fat 7 grams, Fiber 19 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 1201 milligrams, Sugar 19 grams, TransFat 0 grams
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Muzamiru Farouk
[email protected]I highly recommend trying these pumpkin tamales with black bean filling.
Meerab Romail
[email protected]These tamales are a delicious and unique twist on a classic dish.
brandon Gilliam
[email protected]I'm going to try making these tamales with different fillings next time.
Cecilia Udu
[email protected]These tamales are a bit time-consuming to make, but they're definitely worth the effort.
Voice king Joy
[email protected]I made these tamales for a potluck and they were a huge hit.
Md julhah Islam
[email protected]These tamales are a great way to use up leftover pumpkin puree.
Nicole Kane
[email protected]I've never made tamales before, but this recipe was easy to follow and the results were delicious.
Beaudelaire Yemeli
[email protected]These tamales are perfect for a fall party or gathering.
Nisar Bhutta
[email protected]I'm not a huge fan of pumpkin, but these tamales were surprisingly good.
Uzair Ali
[email protected]I added some extra spices to the black bean filling to give it more flavor.
Md Risan
[email protected]I had a hard time finding pumpkin puree, so I used canned pumpkin instead. It worked out fine.
Oliver Mutopa
[email protected]The tamales were a bit dry, but the flavor was good.
Naimul Hossain
[email protected]The pumpkin masa was a bit too sweet for my taste, but the black bean filling was excellent.
Farzad Haidari
[email protected]I'll definitely be making these again!
Kaj Fern Miller
[email protected]The pumpkin tamales with black bean filling were a delightful combination of flavors and textures.
Ofem Victor
[email protected]These tamales were a bit more work to make than I expected, but they were worth it. The end result was a delicious and unique dish that everyone loved.
Muhammad Haroon khan
[email protected]I've never had pumpkin tamales before, but these were amazing! The pumpkin masa was moist and flavorful, and the black bean filling was savory and hearty.
Sanwal Lakho
[email protected]These pumpkin tamales were absolutely delicious and a hit at my dinner party. The black bean filling was flavorful and complemented the sweet pumpkin masa perfectly.