Tamales de Calabaza from Tabio: Pumpkin and Corn Parcels

Prepare the leaves and vegetables Wipe the leaves clean. Briefly pass each panel over a low flame or dip it in hot water until flexible; do not scorch it. Cover with a clean towel. If using frozen peas, thaw and drain them. Cook the sliced carrots in boiling water for 8–10 minutes until just tender, then drain.

Make the hogo and simmer the pork Heat the oil in a skillet over medium heat. Add the onion and scallions and cook for 4 minutes. Stir in the garlic, tomatoes and cumin; cook for 8–10 minutes until soft and spoonable. Transfer the hogo to a heavy pot with the pork, 850 ml water, half the salt and the pepper. Bring to a gentle simmer and cook for about 45 minutes, until the pork reaches at least 74°C and is tender. Lift the pork onto a clean plate and reserve the cooking liquid and hogo in the pot.

Cook the maize mixture Whisk the maize flour with about 200 ml cold water taken from the measured amount to make a smooth slurry. Bring the pork liquid to a gentle simmer, then slowly whisk in the slurry. Cook over low heat for about 30 minutes, stirring across the bottom and corners of the pot, until the mixture is thick and the raw-flour taste has cooked out. Add hot water a little at a time, up to the additional 250 ml, if it becomes too stiff to stir. Keep the mixture hot but avoid a hard boil that could splatter.

Cook the pumpkin and fold in the vegetables Boil the diced pumpkin separately for 10 minutes, until just tender; drain well. Cut the pork into bite-size pieces. Fold the pumpkin, pork, potatoes, peas and cooked carrots into the thick maize mixture. Add the remaining salt and taste the seasoning. The mixture should be thick enough to mound on a leaf while still spoonable.

Cool and portion Spread the mixture in a shallow dish and let it cool for about 20 minutes, just until safe to handle and easier to portion. Do not leave it at room temperature for more than 2 hours. Divide it into eight similar portions so each parcel contains maize mixture, pumpkin, pork and vegetables.

Wrap and tie the tamales Lay two leaf panels across each other. Spoon one portion into the centre, keeping the filling compact. Fold the long sides over the mixture, tuck the ends underneath and tie snugly with twine. Leave a little room for the masa to expand. Check that no seams are open and keep the parcels a similar size.

Boil and check Bring 4 L water to a boil in a large pot and add the 5 ml oil. Lower the tamales into the water; add more boiling water if needed to cover them. Return to a gentle boil, cover and cook for 60 minutes. Turn the parcels once if they are not fully submerged. Remove one carefully and check the centre with a food thermometer; it must reach 74°C. Rest for 5 minutes before opening. Refrigerate leftovers within 2 hours and reheat to 74°C throughout.