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Pumpkin-Poblano Tamales
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Pumpkin-Poblano Tamales

2 Hr(s)
30 Min(s) Prep
1 Hr(s) 30 Min(s) Cook
Got a big crowd coming to your house? Wow them with these cheesy, gloriously creamy tamales made with pumpkin and spiced with roasted poblano chiles.
What You Need
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16 servings
Original recipe yields 16 servings
1 cup hot water
1 chicken bouillon cube
1/2 cup lard
1 can (15 oz.) pumpkin
1 tsp. CALUMET Baking Powder
1 tsp. ground cinnamon
2 cups masa harina
1 pkg. (16 oz.) banana leaves, cut into 8-inch pieces
4 roasted poblano chiles, peeled, deveined and cut into strips
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
1
Add hot water to bouillon cube in small bowl; let stand until dissolved. Use wooden spoon to mix lard, pumpkin, baking powder and cinnamon in large bowl until blended. Add masa harina and chicken broth; stir until mixture forms soft dough.
2
Spread 1/4 cup masa dough into 4-inch square down center of each of 16 banana leaves, leaving about 2 inches at top of leaf. Top each with about 2 Tbsp. each chiles and cheese. Fold over sides and both ends of each leaf to completely enclose filling. Tie closed with strips cut from some of the remaining banana leaves.
3
Pour 3 cups water into tamalera. Use enough of the remaining banana leaves to line bottom and side of tamalera. Add tamales, overlapping as necessary to fit; cover with remaining leaves. Steam 1 hour or until tamales are done, adding water to tamalera if needed. (Tamales are cooked when they pull away from leaves.) Cool slightly. Serve with sour cream.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with fresh fruit and a quick bagged salad tossed with your favorite KRAFT Lite Dressing.
Tip 2
If You Don't Have a Tamalera
Place assembled tamales in steamer basket in large saucepan filled about 1/4 full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales are done, adding more water to saucepan if necessary.
Tip 3
Note
If you don't have enough banana leaves to cover tamales in tamalera, you can use a dampened kitchen towel instead.
Tip 4
Cooking Know-How
To avoid burning bottom of tamalera if it runs out of water, add a coin to tamalera along with the water. The coin will sizzle throughout the cooking time. If the sizzling stops, more water needs to be added to the tamalera.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 220mg
10%
Total Carbohydrates 16g
6%
Dietary Fibers 3g
11%
Sugars 1g
2%
Protein 6g
12%
Vitamin A
150%
Vitamin C
10%
Calcium
10%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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