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
- Beat masa with stock, pumpkin, butter, 1¼ tsp. chili powder and garlic salt with an electric mixer until smooth. Stir in queso fresco
- 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
- Place in a large steamer and cook for 45 minutes
- 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
