Pumpkin Spice Tamales

INGREDIENTS

Tamales:

• 12 to 15 large corn husks, dried and soaked in warm water to soften
• 2 cups masa harina, corn flour
• 2/3 cup unsalted butter, softened, 11 tablespoons
• 3/4 cup firmly packed light brown sugar
• 1 teaspoon baking powder
• 1/4  teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4  teaspoon ground ginger
• 1 teaspoon vanilla extract
• 1/2  cup chopped pecans
• 1 15-ounce can Simple Truth Organic pumpkin solid packed
• 8 to 10 ounces evaporated milk

Toppings:

• Condensed milk
• Pecan halves
• Pomegranate seeds

DIRECTIONS

1. Soak husks in warm water for about 30 minutes to soften. Remove husks from water; pat dry.
2. In a stand mixer, beat together masa harina, butter, sugar, baking powder, salt, and spices until well combined.
3. Beat in vanilla, pecans, pumpkin, and slowly add in the milk until the masa is the consistency of peanut butter.
4. Spread about 2 tablespoons of mixture in the center of each corn husk. Bring in the sides of the corn husks, then fold in both ends to enclose filling.
5. Lay each tamal fold-side down.
6. Once the tamales are folded place each tamale standing open-side-up in a steamer on the steam tray rack. Add enough water as needed for your steamer and bring water to a boil.
7. Lower heat to low and steam with the lid on for 1 to 1 1/2 hours.
8. Remove each tamal carefully with tongs and let cool slightly.
9. Serve warm tamales drizzled with condensed milk and sprinkled with pecans and pomegranate seeds.

Now, remember, you need to wash and soak the dried corn husks first before using. You could just use cold water and soak them overnight OR use hot water and soak them for about 30 minutes.

Watch the "Kitchen Wrangler" Melissa who hails from south Texas walk you through the basics of making a Tamale.  This includes how to soak them.

How To Make Tamales