Pumpkin Pasilla Tamales
These two-bite tamales are the perfect make-ahead appetizer for your holiday party!
2 cups masa for tamales
1½ cups chicken stock
1/2 cup canned pumpkin
1/3 cup butter, softened
2¼ tsp. Badia Ground Pasilla Chile Powder, divided
1¼ tsp. garlic salt
1/2 cup crumbled queso fresco cheese
30 dried corn husks, soaked in hot water until soft
1 cup Cacique Crema Mexicana
Chopped fresh cilantro
Prep: 20 minutes, Cook: 30 minutes, Serves: 24
1. Beat masa with stock, pumpkin, butter, 1¼ tsp. chili powder and garlic salt with an electric mixer until smooth. Stir in queso fresco.
2. Pat 24 corn husks dry and tear into 3-inch wide strips. Place 2 tbsp. of masa onto the center of each and roll to enclose. Tear very thin strips from leftover husk and tie each tamale at the top and bottom to enclose.
3. Place in a large steamer and cook for 45 minutes.
4. Stir together remaining chili powder with crema and sprinkle with cilantro. Serve with warm tamales.
95 calories, 2 g protein, 6 g total fat (3 g sat.), 8 g carbohydrate, 1 g fiber, 1 g sugar, 15 mg cholesterol, 130 mg sodium, 3 points