Pumpkin Tamales
Alejandra Martinez
You will love this recipe for being practical, economical, and very versatile, passed down from generation to generation, an excellent side dish full of flavor that you should prepare to pamper your family with this homemade touch that characterizes it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 zucchinis, cut into cubes
  • 2 ears corn, shredded
  • 2 potatoes, cooked and cut into cubes
  • 10 nopales, cooked and cut into cubes
  • 1 sprig epazote
  • 4 tomatoes, cut into medium cubes
  • 1/2 cups onion, chopped
  • 2 teaspoons oil
  • 1 pinch salt
  • 1 pinch pepper
  • 8 corn husks
Preparation
10 mins
15 mins
Low
  • Soak the corn leaves.
  • Sauté the onion with the two tablespoons of oil, when it is translucent add the tomato, after 1 minute, add the corn, zucchini, potatoes, and finally the nopales, season with salt and pepper, add the sprig of epazote, and cover, letting it cook over medium heat for about 10 minutes or until the corn is cooked; let it cool.
  • Drain the corn leaves and fill with the previous mixture to form a tamale.
  • Place the tamales on a griddle and turn them every minute until you see the leaves are dry.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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