Ingredients:

  • 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

 

Directions: 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

Nutritional Information: 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