Ingredients
- 2 teaspoons anise seeds
- 2 cups water
- 2 to 3 dried pasilla or chipotle chilies
- 5 to 6 garlic cloves, peeled
- 2 ½ cups canned black beans, drained
- 1 tablespoon vegetable oil
- Salt to taste
- 4 basic tamales (see recipe), using only 2 cups masa harina and 1 teaspoon salt or to taste
- 2 cups cooked or canned pumpkin puree (if unavailable, use sweet potato or yam puree)
- ½ teaspoon ground cinnamon
- ¼ cup firmly packed dark brown sugar
- Nutritional Information
Nutritional analysis per serving (4 servings)
503 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 96 grams carbohydrates; 19 grams dietary fiber; 21 grams sugars; 14 grams protein; 2161 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Combine anise seeds and water in a small saucepan. Simmer over medium heat until reduced to 1 cup. Place the chilies in a small bowl and cover with boiling water. Soak until very soft, 10 to 20 minutes. Drain and remove the stems. Place the anise mixture, chilies, garlic and beans in a food processor. Process until smooth.
- Heat the oil in a medium-size, heavy skillet over medium heat. When very hot but not smoking, add the bean puree, watching out for spatters. Simmer, stirring and scraping the bottom of the pan with a wooden spoon, until the mixture is thick, about 15 minutes. Season to taste with salt. Cool to room temperature.
- Follow the directions for basic tamales, adding the pumpkin puree to the lard a little at a time with the masa harina mixture. Beat in the cinnamon and sugar with the salt.
2 hours 30 minutes
Dining and Cooking