Pumpkin-Tamales-Shredded-Beef-California-Raisins-350x350

Pumpkin Tamales Filled with Shredded Beef and California Raisins

By Chef Pilar Sanchez
Add nutritious pumpkin to beef-filled tamales for a healthy dish.
  • Yields 16 tamales
  • Details

    INGREDIENTS

      Filling

      • 2 pounds boneless beef chuck or shoulder
      • 1 onion, peeled
      • 1/4 cup olive oil
      • 1 cup finely chopped carrots
      • 1 cup finely chopped celery
      • 1 cup California raisins
      • Salt and pepper
      • water

      Tamales

      • 3 cups masa harina
      • 1 teaspoon gluten-free baking powder
      • 2 teaspoons toasted ground coriander
      • 1 tablespoon salt
      • 1 cup canned pumpkin (not pumpkin pie filling)
      • 1/2 cup whipped vegetable shortening
      • 3 cups chicken or vegetable broth, warmed
      • 16 dried corn husks, soaked in warm water

      PROCEDURE

      Filling

      Place roast in a large stockpot and add cold water to cover. Cut onion in half and add to pot. Heat to boiling over high heat. Reduce heat; cover and simmer for about 1 hour 30 minutes. Remove beef from broth and let rest for 10 minutes; reserve broth. Shred beef, discarding excess fat. In large skillet, heat olive oil over medium heat. Add carrots and celery; cook for 5 minutes. Stir in shredded beef and raisins along with 1 cup of reserved broth. Heat and simmer over low heat for 5 minutes. Season with salt and pepper. Set aside and cool completely.

      Tamales

      Measure masa harina, baking powder, coriander and salt into mixing bowl; mix well. Beat in pumpkin and shortening. Slowly, add warm broth, stirring in 1/2 cup at a time until moist enough to form a ball that is wet but not too sticky. Cover with wet towel and set aside.

      When corn husks are soft and pliable, separate into individual pieces. Arrange 2 husks, slightly overlapping side by side, and alternating tips and stem ends to form rectangles about 9 x 7 inches. Spoon about 1/3 cup dough onto center of each corn husk; with wet fingers, spread to about 1/4-inch thick. Add about 1/4 cup shredded beef filling down center of dough. Fold long edges of husks over filling, lightly overlapping the edges. Fold ends under or twist and tie each end tightly with a narrow strip of corn husk to form a packet.

      Arrange the tamales in a large steamer with seam side facing up. Add water to bottom part of steamer and heat to boiling. Steam tamales for about 2 hours or until they are firm to the touch.

      To Serve

      Arrange tamales on a platter and serve while still very hot.

      Nutrition Facts Per Serving

      Calories 710 (53% from fat); Total Fat 43g (sat 13g, mono 20g, poly 6g, trans 3g ); Cholesterol 80mg; Protein 28g; Carbohydrate 58g; (Dietary Fiber 7g; Sugars 18g; ); Iron 5mg; Sodium 1010mg; Calcium 130mg; Potassium 694mg

      This recipe is found in the following categories:

      Special Diet

      World Flavors

      Comment on the Recipe

      Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.