Holiday & Seasonal

Spiced Pecan Cranberry Tamales

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Spiced Pecan Cranberry Tamales
Spiced Pecan Cranberry Tamales, wrapped in corn husks and ready to delight.

Celebrate the flavors of the Southwest during the holidays with Spiced Pecan Cranberry Tamales. This unique take on the classic tamale combines sweet, tart, and spicy elements to create a dish that’s perfect for any festive gathering. Whether you’re hosting a holiday party or looking for a comforting meal to enjoy at home, these tamales are sure to impress your guests with their rich flavors and vibrant presentation.

“Spiced Pecan Cranberry Tamales: A symphony of flavors wrapped in tradition.”

Ingredients

  • Corn Husks
  • 20 dried corn husks
  • Tamale Dough (Masa)
  • 4 cups masa harina
  • 1/2 cup lard or vegetable shortening, softened
  • 3 cups chicken broth, hot
  • 1 tablespoon baking powder
  • Salt to taste
  • Filling
  • 1 cup pecans, toasted and chopped
  • 1 cup dried cranberries
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 tablespoon chili powder
  • Salt and pepper to taste

Instructions

  1. Prepare the Corn Husks: Soak the corn husks in warm water for at least an hour, or until they are soft and pliable. Drain and pat them dry with paper towels.

  2. Make the Masa Dough: In a large bowl, combine masa harina, baking powder, and salt. Add lard or vegetable shortening and mix using your hands or a stand mixer fitted with a paddle attachment until the mixture resembles coarse sand. Gradually add hot chicken broth while mixing, until a smooth dough forms. Cover and let it rest for 30 minutes.

  3. Prepare the Filling: In a bowl, combine toasted pecans, dried cranberries, ground cinnamon, cayenne pepper, chili powder, salt, and pepper. Mix well to ensure even distribution of spices.

  4. Assemble the Tamales: Spread out a corn husk on a work surface and place about 2 tablespoons of masa dough in the center, spreading it into a rectangle approximately 3x5 inches. Top with 1 tablespoon of the pecan-cranberry filling. Fold one side of the husk over the filling and roll tightly to form a tamale. Fold up the bottom edge of the husk to enclose the sides. Repeat with remaining ingredients.

  5. Steam the Tamales: Arrange tamales upright in a steamer basket, seam-side down, covering them with more corn husks or parchment paper. Steam over boiling water for about 1 hour and 15 minutes, adding more hot water as needed to keep the water level consistent. Check for doneness by pulling on the tip of one tamale; if it comes away easily from the masa, they are ready.

Indulge in these Spiced Pecan Cranberry Tamales to bring a festive flair to your holiday table. The combination of spiced pecans and tart cranberries creates a delightful contrast with the rich, savory masa, making each bite a celebration of Southwestern flavors. Perfect for sharing or savoring solo, these tamales are sure to become a cherished part of your holiday traditions. Enjoy them alongside a warm cup of hot chocolate or a glass of sparkling cider for an extra touch of festive cheer!

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