Tamales dulces de calabaza

Ingredientes

• 2 cups masa harina
• 3/4 cup melted butter
• 1/2 cup pecans (chopped)
• 1 cup brown sugar
• 1 tsp baking powder
• 12 corn husks (read note 1)
• 1 1/2 pounds fresh pumpkin (rind removed, cut into chunks. Read note 2)
• 1 stick cinnamon
• 1 anise star
• 1 1/2 tsp cinnamon powder
• 1/2 tsp ginger powder
• 1/2 tsp nutmeg powder
• 1/4 tsp whole cloves powder
• 1/2 tsp allspice

Preparación

1. 1

   Soak the corn husks in warm water for about 30 minutes. Remove from water and pat dry thoroughly.

2. 2

   --- Make pumpkin puree ---

3. 3

   Place pumpkin chunks in a pot and cover with water.

4. 4

   Add cinnamon stick and anise star and boil until tender (about 15 minutes).

5. 5

   Drain the pumpkin and add to a blender or food processor.

6. 6

   Process until pureed and set aside.

7. 7

   --- Make the dough ---

8. 8

   In a mixing bowl add masa harina, pumpkin puree, brown sugar, butter, spices, and baking powder.

9. 9

   Mix at low speed for 3 minutes (read note 3).

10. 10

    Add the chopped pecans and using a spatula, mix to combine (read note 4).

11. 11

    --- Make tamales ---

12. 12

    Spread about ⅓ cup of pumpkin tamales dough onto the middle of a corn husk and spread it a bit.

13. 13

    Fold the husk closing both sides, then fold the pointy edge towards the center.

14. 14

    Place the tamal in the steamer standing with the open side up (read note 5). Repeat the steps until all dough is used.

15. 15

    --- Cook ---

16. 16

    Cover the pot, and steam the tamales for about 1 hour and half, checking occasionally and adding more water when is needed.