Many of the ingredients used in this recipe were original to the New World, while others represent the cultures that followed Columbus after his first voyage, such as lentils – try Timeless Black Beluga Lentils® – and spices.
Enjoy the tamalitos as a main course with a side salad or on their own as a small plate, tapas-style. If you have any leftover masa, use it to make a delicious homemade tortilla.
Simply shape the masa into a ping-pong-sized ball and flatten using a tortilla press or heavy plate. Enjoy any leftover lentils over Basmati rice, or freeze them for later use.
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Enjoy the tamalitos as a main course with a side salad or on their own as a small plate, tapas-style. If you have any leftover masa, use it to make a delicious homemade tortilla.
Simply shape the masa into a ping-pong-sized ball and flatten using a tortilla press or heavy plate. Enjoy any leftover lentils over Basmati rice, or freeze them for later use.
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| Servings | 30Individual Tamalitos |
| Prep Time | 2Hours |
| Cook Time | 1 1/2Hours |
Ingredients
- For the Masa
- 8 Cups Masa Harina (corn masa)
- 2 Teaspoons Cumin, ground
- 2 Teaspoons Cinnamon, ground
- 2 Teaspoons Salt
- 1 Teaspoon Baking Powder
- 2 Sticks Butter (1 Cup, melted)
- 1 29-ounce can Pumpkin puree
- 3 Cups Water, room temperature
- Toppings/Filling
- 1 Tablespoon Olive Oil
- 1 Large Shallot, minced (about 1/2 Cup)
- 2 Cloves Garlic, chopped
- 1 Teaspoon Cinnamon, ground
- 1 Teaspoon Yellow curry powder
- 1 Teaspoon Cumin, ground
- 2 Teaspoons Salt
- 2 Cups Timleless Black Beluga® Lentils
- 4 Cups Water
- 3/4 Cup Dried cranberries or currents Substitute: dried apricots, quartered
- 1/2 Cup Fresh cilantro, chopped For garnish
- 1/2 Cup Pepitas For garnish
Servings: Individual Tamalitos
Units:
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Ingredients
Servings: Individual Tamalitos
Units:
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Instructions
For the Husks
- Place corn husks in a large bowl and fill with warm water. Soak for at least 30 minutes or until the husks soften
- Dry with a towel; cover with a moist towel to keep husks pliable.
For the Masa
- Blend all the dry ingredients in a large bowl; set aside.
- Melt butter in a small saucepan and let cool slightly.
- Add melted butter and pumpkin puree to the seasoned masa/dry ingredients.
- Slowly add water and incorporate to moisten the masa completely.
- Refrigerate the masa mixture for 15 minutes, until it begins to become firm.
For the Lentil Ragu
- In a medium pot, add oil. When hot, sauté shallots until they are translucent, about five minutes. Add garlic. Stir in cinnamon, curry, cumin, and salt.
- Add the lentils and stir to coat with oil and spices.
- Add four cups of water and cook for 20 minutes or until lentils are softened. Season to taste.
- Add dried fruit of choice and blend well.
Assemble the Tamalitos
- On a large counter or table, create an assembly line. Place the husks in a large bowl. Place a cutting board on which to assemble the tamales, with the masa on one side and the topping mixture on the other. Have a sheet pan or cookie sheet nearby to place the assembled tamales.
- Arrange a husk on the cutting board, narrow end pointing away from you.
- Take a handful of masa and shape into a 4" x 1/2" cylinder. Lay on the wide side of the husk closest to you and flatten with the palm of your hand.
- Fold the long sides of the husk, overlapping them to enclose the filling, as if you were folding an envelope.
- Fold the narrow end down toward yourself and over the tamale. It will open and the wide end of the folding.
- Lay flat on baking sheet; folded end facing down. Allow the tamales to rest for about half an hour before steaming them. This lets the masa become firm and makes it easier to put in a steamer.
Steam the Tamales
- Fill a large stock pot, tamale steamer, or pressure cooker with four inches of water. Bring water to a boil. Add steaming basked and make sure the water doesn't overflow. The tamales should steam, not boil.
- Place unused corn husks over the basked. Lay the tamales on top of the husks, filling facing up, lined up next to each other following the circumference of the pot, or lay flat on top of each other with the seams facing down.
- Cover with additional corn husks. If you are using a steamer or stock pot, wrap foil around the lid to ensure a tight seal. Cook for 1 1/2 hours. Uncover and allow to cool for 15 minutes before serving.
- If you are using a pressure cooker, follow the same procedure and cook for 20-30 minutes.
- To serve, top tamales with the lentil and fruit ragu. Garnish with toasted pepitas and chopped cilantro.
Recipe Notes
This recipe was first published by the USA Dry Pea & Lentil Council in Pulses in the News.
