Pumpkin-Poblano Tamales

Got a big crowd coming to your house? Wow them with these cheesy, gloriously creamy tamales made with pumpkin and spiced with roasted poblano chiles.

Rated 4.6 from 68 votes

1. Add hot water to bouillon cube in small bowl; let stand until dissolved. Use wooden spoon to mix lard, pumpkin, baking powder and cinnamon in large bowl until blended. Add masa harina and chicken broth; stir until mixture forms soft dough.

2. Spread 1/4 cup masa dough into 4-inch square down center of each of 16 banana leaves, leaving about 2 inches at top of leaf. Top each with about 2 Tbsp. <u>each</u> chiles and cheese. Fold over sides and both ends of each leaf to completely enclose filling. Tie closed with strips cut from some of the remaining banana leaves.

3. Pour 3 cups water into tamalera. Use enough of the remaining banana leaves to line bottom and side of tamalera. Add tamales, overlapping as necessary to fit; cover with remaining leaves. Steam 1 hour or until tamales are done, adding water to tamalera if needed. (Tamales are cooked when they pull away from leaves.) Cool slightly. Serve with sour cream.

Pumpkin-Poblano Tamales

What You Need

Instructions

Popular Recipes List