James's Oaxacan Pumpkin Tamales
1 lb Banana leaves (thawed if frozen)
FOR THE CORN DOUGH
1 x Recipe basic tamale dough
2 cup Cooked or canned pureed pumpkin or winter squash (drain slightly if
watery)
1 1/2 tsp Ground true ceylon cinnamon, preferably freshly ground in a spice
grinder, or 1/2 teaspoon ground u.s. cinnamon
3 oz Piloncillo, grated or crushed, or 1/2 cup firmly packed dark brown sugar
1 tsp Salt, or to taste
FOR THE BEAN FILLING
2 tsp Aniseed
2 cup Water
2 x 1/2 cups cooked or drained canned black beans, (up to 2)
2 x Canned chipolte chiles, (up to 3)
5 x Garlic cloves, peeled , (up to 6)
2 tbl Lard
Salt, to taste
Method :
Unfold the banana leaves, being careful not to split them unnecessarily.
Wipe them with a clean damp cloth. With kitchen scissors, trim the leaves into
12 to 14 rectangles about 14 by 11
inches. Save some of the longer trimmings. Pat dry and set aside.
Place the dough in a large bowl and add the pumpkin, Ceylon cinnamon and grated
sugar cane or brown sugar and salt, and beat with an electric mixer on medium
speed until very light and fluffy, stopping to scrape down the sides of the bowl
as necessary. The mixture, should be as light as buttercream. Make an anise
infusion by boiling the aniseed in the water until reduced by half. Strain and
reserve. Working in batches if necessary, puree the beans in a blender or food
processor fitted with a steel blade together with the chiles, garlic and anise
tea.
Heat the lard or vegetable oil in a heavy skillet or wide, shallow saucepan over
high heat. When very hot, add the bean puree, watching out for splatters. Reduce
the heat to medium and simmer, uncovered, stirring to prevent sticking, until
the liquid is evaporated. Season with salt. Cool to room temperature.
To fill the tamales, place 1 or 2 banana-leaf rectangles at a time flat on the
counter. Tear off some long, thin strips from the reserved banana-leaf trimmings
to use as ties. Place a big handful (2/3 to 1 cup) of the Masa
(corn mixture) in the center of the leaf. With a spatula or your fingers, spread
it into an oval about 4 by 3 inches and 1/2-inch thick. Place about 1 heaping
tablespoon of the bean filling in the center of the oval.
Fold the right and left edges of the banana leaf toward the center to meet,
overlapping a little to cover the filling, then fold the top and bottom edges
toward the center to make a neat, flat package about 4 by 5 inches.
Fasten by tieing with a thin strip of banana leaf.
Place the tamales flat in the steamer, seam side up, arranging them in layers as
necessary. Place some extra banana leaves on top to help absorb steam. Steam 1
hour over boiling water, replenishing with hot water as necessary.
Yield: 12 to 14 tamales