Pumpkin Tamalitos from Chef Claudia
Tamales made from Timeless Black Beluga Lentils® and dried fruit
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Ingredients
- 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
- 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 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
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