Mira cómo preparo tamales de calabaza deliciosos paso a paso

butter

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a unique flavor while reducing saturated fats.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

chocolate

🥗Healthier: carob

💰Cheaper: cocoa powder

Carob is caffeine-free and has a similar taste profile.

Introduce the ingredients for the tamales: corn husks, 1.5 liters of evaporated milk, masa harina, 1 can of sweetened condensed milk, 5 small piloncillos, a pumpkin weighing approximately 3 kg, 1 tablespoon of baking powder, 1 tablespoon of cinnamon, and 4 sticks of unsalted butter (90g each).

Cut the pumpkin into pieces and remove the seeds.

Boil water and add 2 cups of it to a pot.

Add piloncillo and a cinnamon stick to the boiling water.

Add the pumpkin pieces to the boiling water and cover the pot. Cook for 25 minutes and check for doneness.

Soak the corn husks in warm water to soften them, which takes less time than cold water.

After 25 minutes, check the pumpkin; it should be cooked. Remove it from the pot and let it cool.

Scoop out the pumpkin flesh and mash it until smooth.

In a bowl, beat the softened butter by hand until creamy.

Add the sweetened condensed milk to the butter and mix well. This can also be done with a mixer.

Gradually add the masa harina to the butter and milk mixture.

Change to a larger bowl if necessary, then add 1 tablespoon of baking powder and 1 tablespoon of cinnamon. Mix thoroughly.

Incorporate the mashed pumpkin into the mixture while kneading with evaporated milk until the dough is soft but not too wet or dry.

Add more evaporated milk as needed to achieve the right consistency for the dough.

Taste the dough and add 2 more tablespoons of sugar for sweetness, totaling 5 tablespoons of sugar.

Drain the soaked corn husks and start wrapping the masa in them.

Wrap the tamales securely in the corn husks, yielding 36 tamales with some husks left over for the pot.

Arrange the tamales upright in a pot, adding leftover corn husks on top.

Cover the tamales with aluminum foil and place a lid on the pot.

Cook the tamales over wood fire for 1 hour and 15 minutes.

After cooking, the tamales should be ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens