Tamales with Pumpkin Chipotle Sauce

Ingredients

• 1 Package of Organic Chicken Thighs
• 6 cups Water
• 1 Large Onion Chopped
• 2 tablespoons Paprika
• 1 1/2 tablespoons Salt
• 1 tablespoon Cinnamon
• 1/2 teaspoon Cumin
• 2 tablespoons Chili Powder
• 1/2 teaspoon Red Pepper Flakes
• 1 tablespoon Black Pepper
• 3 tablespoons Garlic Powder
• 3 1/4 cups Masa Corn Flour

Chipotle Pumpkin Sauce

• 1 can Organic Pumpkin Puree
• 5 Cloves Garlic
• 3 teaspoons Paprika
• 1/2 teaspoon Chili Powder
• 1/4 teaspoon Cinnamon
• 3 teaspoons Honey
• 1 Chipotle + 2 TBS Adobo Sauce (Purchase a Can of Chipotles in Adobo Sauce)
• 3 tablespoons Water

Directions

Oh how I love Tamales- They bring back many wonderful childhood memories. Every Christmas when the Riling family got together Chicken Tamales were made by the multitude.  I’m not really sure how the tradition started as there isn’t a ounce of Latin blood in my family But irregardless- I’m So happy it became a tradition as I always looked forward to it. Since making the tamales always seemed to be a big undertaking- It never really crossed my mind to make them at home on say a weeknight.

So- I scaled down the recipe- so that it can be made and enjoyed any old day. This recipe will make between 10-12 Good sized tamales- and be warned that they are FILLING. If you find yourself with extra – feel free to freeze them for another day.

And For the Pumpkin Chipotle Sauce- Its got a nice little spicy kick that compliments the Tamales Fantastically. If you LOVE spicy- feel free to add additional Chipotle peppers to the sauce. If you are a veg head or do the Vegan thing- try using Tofu Instead of Chicken and or Black Beans.

1. Combine In a Large Pot The water, Chicken Thighs, spices, salt, pepper and chopped Onion. Cover and Boil Gently until the chicken can be pulled apart. (roughly 45 minutes )
2. Remove the Chicken from the pot- shred and place in a bowl and set aside.
3. To the pot still containing the liquids stir in the Masa Corn Flour- to create a thick mixture. Remove from heat.
4. Rip 10- 12 Pieces of tin foil about 8 inches wide. Place a few scoops of the Masa Corn Flour Mixture onto the edge of 1 sheet of tin foil. Place some Chicken down the center.  (try adding black beans along with the chicken!)
5. Begin Rolling the Tinfoil and pinch edges closed. Place in a warm oven until serving. Im not giving you exact amount of tamale/Chicken to use for each piece of tinfoil- as there is no wrong amount!
6. To make the Sauce- Combine all  Ingredients in a Blender or mixer- Then pour the sauce into a small sauce pan and cook 15 mintes or so to allow the flavors the mesh.

Serve the Tamales with the Sauce. Try Topping Tamales with Mozzarella Daiya “cheese” and  chopped tomatoes.

Traditional Tamales are Wrapped In Corn Husks. I usually make them this way- but did not have any on hand last night. Tin Foil works just as well. If using corn husks- soak them in hot water briefly before wrapping the tamales. Cut  strips of the husk to create a twine to tie each tamale once wrapped.

This recipe has been submitted to Slightly Indulgent Tuesday.