(from Tamara’s Tamales)
This recipe recently won first prize in our annual tamale tasting contest and was a hands down favorite with all of our judges! Tamara was gracious enough to share her simple and tasty recipe with us from her new book Tamales 101.
- 12 -15 cups fresh masa
- 1 Can (1lb 10oz) pumpkin puree
- 2 cups sugar
- 1 tbsp vanilla extract
- 1 tbsp ground mace
- 1 tsp ground cinnamon
- 2 cups raisins dark or golden
- 36-48 dry corn husks
- Soaked washed and drained plus more for ties
Place the prepared masa in a large bowl. Combine the masa, pumpkin, and sugar then and add vanilla, mace, cinnamon, and raisin and mix well until well- blended. To assemble the tamales place 2-3 heaping tbsp in the center of the smooth side of the corn husk. Fold sides of the husk in to the center and ties the tamales at both ends with corn husk ties. Prick the husk several times using the tip of a sharp knife. Steam for 45-50 minutes. Makes 3-4 dozen. Serve Warm topped with whipped cream or caramel sauce.