By Nicole Newman | Jan 29, 2020
With a filmography that spans nearly 40 years, Almodo has always been consistent with his memorable, outspoken, and nuanced female leads.
Pumpkin cream cheese tamales flavored with brown sugar, ginger, cloves, cinnamon are filled with a pumpkin cream cheese filling. Served warm with a dollop of whipped cream is the sweetest ending to your holiday meals.
Soak the dried corn husks in hot water. In a large bowl combine masa harina, brown sugar, salt, baking powder, cinnamon, ginger, and cloves. Stir to combine. Slowly add warm milk until masa comes together. Set aside.
Combine pumpkin puree, cream cheese, sugar and cinnamon until incorporated. Spread the masa into about a square, leaving a border on the sides. Place the filling in the middle of the masa square.
Bring the two long sides of the corn husk together and fold the folded sides to one side, rolling them in same direction around tamal. Fold up the empty section of the husk from the bottom up.
Place assembled tamales on a baking sheet or baking pan & cover with a damp towel. Fill a bottom of steamer with water. Carefully place each tamale standing up on the steam tray of the rack and cover with corn husks.
Steam covered with a lid. You know the tamales are ready when they come easily free from the husks. Serve warm with whipped cream, optional.