Pumpkin Tamales With Black-Bean Filling

5.0(9)

by Molly O'Neill

Mexican

Servings

4 servings

Total time

2h 30m

Calories / serving

488 kcal

Ingredients (11)

serves

2 teaspoons anise seeds
2 cups waterwater
2 to 3 dried pasilla or chipotle chilies
5 to 6 garlic cloves, peeledgarlic
2 1/2 cups canned black beans, drainedcanned-black-beans
1 tablespoon vegetable oilvegetable-oil
Salt to tastesalt
4 basic tamales (see recipe), using only 2 cups masa harina and 1 teaspoon salt or to taste
2 cups cooked or canned pumpkin puree (if unavailable, use sweet potato or yam puree)
1/2 teaspoon ground cinnamoncinnamon
1/4 cup firmly packed dark brown sugarsugar

Instructions (3 steps)

01Combine anise seeds and water in a small saucepan. Simmer over medium heat until reduced to 1 cup. Place the chilies in a small bowl and cover with boiling water. Soak until very soft, 10 to 20 minutes. Drain and remove the stems. Place the anise mixture, chilies, garlic and beans in a food processor. Process until smooth.
02Heat the oil in a medium-size, heavy skillet over medium heat. When very hot but not smoking, add the bean puree, watching out for spatters. Simmer, stirring and scraping the bottom of the pan with a wooden spoon, until the mixture is thick, about 15 minutes. Season to taste with salt. Cool to room temperature.

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Rich recipe — supports nutrition-aware planning.