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Pumpkin Pie Tamale Recipe. 6 cups prepared masa or masa harina masa without salt 1 cup sugar or to taste 1 teaspoon Mexican vanilla 1 tablespoon pumpkin pie spice 1 1/2 cups pumpkin puree 30-40 dried corn husks, cleaned of debris and soaked in warm water until pliable (about 20 minutes) Mix sugar, spice, vanilla and pumpkin puree into masa by.

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Roast pumpkin with a little oil and salt in a 400℉ oven for 45-55 minutes, until soft when poked with a knife. In a medium saucepan, heat the pan on medium heat for 2 minutes then add the chorizo and stir for about 5 minutes, until cooked through then add the roasted pumpkin. Assemble the tamales. Put 2 T of the masa mix onto a soaked.

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2 pounds puréed candied pumpkin (calabaza en tacha) 40 corn husks (large) soaked in water for at least 2 hours. 1. In a large mixing bowl, combine the ground masa, baking powder, cinnamon, sugar.

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In the stand mixer, cream the butter, then drizzle in the oil. On low speed, mix in the baking powder, salt and masa harina corn flour. If using shortening, cream together with butter. Mix in the sweetened condensed milk, pumpkin spice and vanilla. On low, mix in the pumpkin filling.

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Saute the sliced shishito peppers until soft and slightly blackened. Set aside. In a large bowl, add enough warm water to cover half of the package of dried corn husks and allow to soak for about 30 minutes.

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Instructions. Separate and rinse the corn husks. Soak the husks for 20 minutes in hot water, or until pliable. Once ready to use, discard the water. In a large bowl add the dry ingredients and mix. Add the oil, pumpkin puree, water, and vanilla. Mix well. Add the walnuts and coconut.

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(Note: A large tamal steamer works best.) Place the cut pumpkin in the steamer and put the lid on. Cook for 1 hour. Once cooked, remove the pumpkin from the steamer and let it cool. When it is cool, use a spoon to remove the pumpkin from its outer shell. Discard the shell. Place the pumpkin in a medium-sized bowl, and slightly smash with a spoon.

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Fill a large bowl with warm water and soak corn husks until softened about 30 minutes. In an extra large bowl add Maseca corn flour and the rest of the dry ingredients. Mix together making sure that all of the clumps are broken up with your fingers. Then add all of the wet ingredients and once again, use your hands to mix.

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Prep the Corn Husks: Soak the dried corn husks in warm water for about 30 minutes to soften. Remove husks from water; pat dry thoroughly. Make the Tamal Dough: Beat the masa harina (corn flour), butter, sugar, baking powder, salt, and spices together in a stand mixer until well combined. Then, add the vanilla extract, pecans, and pumpkin puree.

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Add the olive oil. Using your hands, mix until well combined. When the oil is completely incorporated, add the water 1/2 cup at a time until the batter holds its shape but is also easy to spread. Set aside. Combine the pumpkin puree with the cream cheese and remaining ingredients.

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Fill with hot water right below the steamer rack and heat over medium-high heat. Cover top of tamales with a layer of remaining husks and a damp towel. Cover with lid, bring to a boil and reduce heat to medium, adding water as needed. Steam for 1 1/2 hours or until when tested the corn husks unwraps and masa separates easily from the husks.

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In a large bowl combine the masa, pumpkin and sugar. Add the vanilla, mace, cinnamon, and raisins and mix until well blended. To assemble the tamales, place 2 - 3 heaping tablespoons of the masa mixture in the net of the smooth side of the corn husk. Fold the sides of the husk in toward the center and tie the tamale at both ends.

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Crock Pot Method: Stack the tamales carefully in the crock pot until it is full. Put the lid on and cook on high for 4-6 hours, or until a tester tamale looks and tastes done. The tamales on the edges will cook a bit faster. After 4 hours, check every 30 minutes or so.

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Remove the pumpkin from the pot and add it to a food processor or a blender. Blend until pureed and set aside. MAKE THE TAMALES DOUGH: Place masa harina, pumpkin puree, brown sugar, melted butter, and a pinch of salt in a large bowl. Add the spices and baking powder. Mix at low speed for 3 minutes.

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Instructions. Rinse and clean the corn husks. In a large baking dish or container, add the corn husks and cover with hot water. Soak for at least 30 minutes, preferably at least 1-2 hours.

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Pumpkin Pie Tamales. Fill a large bowl with warm water and soak corn husks until softened, about 30 minutes. In an extra-large bowl add Maseca corn flour and the rest of the dry ingredients. Mix together making sure that all of the clumps are broken up with your fingers.