Carrot & Habanero Tamales

Prep Time
Cook Time
2h 30m
Ready In

Recipe: #36448

February 09, 2021

"This a rainy or snowy day project, and many of the components can be completed ahead of time. Recipe source: Bon Appetit (2/2021)"

Original is 8 servings
  • FOR PUMPKIN SAUCE (Makes 3 cups)
  • FOR ALLIUM CONFIT (makes 4 1/2 cups)


  • Serving Size: 1 (477.9 g)
  • Calories 1179.7
  • Total Fat - 115.1 g
  • Saturated Fat - 16.1 g
  • Cholesterol - 4.8 mg
  • Sodium - 955.2 mg
  • Total Carbohydrate - 37.3 g
  • Dietary Fiber - 7.1 g
  • Sugars - 12.3 g
  • Protein - 7.7 g
  • Calcium - 147.3 mg
  • Iron - 3.6 mg
  • Vitamin C - 33.6 mg
  • Thiamin - 0.2 mg

Step by Step Method


Step 1

In a bowl whisk together the masa carina, salt and baking powder. In a separate bowl whisk together the broth (or stock) and oil. Gradually add the wet to the dry ingredients, you will need to mix with your hands until dough is thick (about same as ricotta cheese). Cover and let sit at room temperature until ready to use.


Step 2

Preheat oven to 450 degrees F. On a rimmed cookie sheet spread the carrots, chia and garlic out and then drizzle with oil and sprinkle with salt; turning to coat. Roast for 10 minutes or until vegetables start to brown.

Step 3

Let vegetables cool before proceeding and then process in a food processor, pulsing to a puree.

Step 4

To make the allium confit:In a saucepan over medium heat bring all the ingredients (chives - oil) to a simmer and cook 2 minutes. Let cool. Can be stored in an airtight container; covered and chilled (can be stored in the fridge for up to one week)


Step 5

Preheat oven to 425 degrees F. Place pumpkin (or butternut squash) on a rimmed cookie sheet and roast for 1 hour or until tender. Let cool.

Step 6

Halved the pumpkin vertically and scoop out and discard seeds. Put 1 1/2 cups of the flesh in a blender along with garlic and the next 6 ingredients (-salt) half of the chiles and 1/2 cup ice water and process until smooth. If you want it spicer add the other chile. ***This can be made 2 weeks ahead; transfer to a jar, cover and chill.


Step 7

In a steamer basket set inside a pot, add water until it reaches the height of the basket and bring to a simmer.

Step 8

Working one at a time, lay a corn husk vertically on a work surface. Place a ball of dough just above the center of the husk. Spoon 1 tablespoon of filling on top and enclose over the dough and then fold the flap closest to you upward to meet top edge off the upper flap. Turn over so tamale stays closed. Repeat with remaining husks, dough and filling.

Step 9

Arrange the tamales in the steamer, flap side down. Reduce heat to medium, cover pot and steam tamales for 30 minutes.

Step 10

Meanwhile fill a bowl with ice water and using a vegetable peeler shave peel carrot in ribbons into the bowl and let them sit.

Step 11

T) SERVE: place 2 tamales on a plate and unwrap. Drizzle some pumpkin sauce over and top with arugula or mizen and carrot ribbons and then sprinkle with some sea salt.


No special items needed.

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