Tamales are a Christmas tradition in Central America and Mexico, as well as in traditional Latin homes across the country. These labor-intensive savory or sweet bundles of flavor are the ultimate comfort food dating back to 7000 BC.
Friends and family can come together to cook, eat, and celebrate the holiday at a tamale-making feast. Here we bring you two tamale recipes to keep your traditions alive courtesy of IMUSA.

The IMUSA GlobalKitchen Tamale Steamer makes the tamales making process easier. 
Available in two sizes, 8 qt and 16qt., this pot features a glass lid with a team vent, a reliable stainless steel construction, and a cool-touch knob for safe and easy maneuvering. Available at Target.com the 8-quart is $29.99 and the 16-quart, $43.99.
To save time you can also make tamales in a pressure cooker.

Sweet Pumpkin Pie Tamales:
Cook time:  1 hour 30 mins
Total time:  1 hour 55 mins
Ingredients

• 40 To 60 dried corn husks
• 7 Cups maseca corn flour
• 3 Cups packed brown sugar
• 2 Teaspoon cinnamon
• 2 Teaspoon Salt
• 2 Teaspoon ground ginger
• 1 Teaspoon ground cloves
• 1 Teaspoon ground nutmeg
• 2 29-ounce cans of pumpkin puree
• 4 Sticks of butter, melted
• 2 Cups of warm milk
• 2 Cups of walnuts, chopped
• 12 Ounces of raisins, a
• About 2 1⁄2 cups Fresh white cheese/queso fresco (optional)

Preparation

1. Fill a large bowl with warm water and soak corn husks until softened, about 30 minutes.
2. In an extra large bowl add Maseca corn flour and the rest of the dry ingredients. Mix together making sure that all of the clumps are broken up with your fingers. Then add all of the wet ingredients and once again, use your hands to mix the corn flour. Add more water as needed until you achieve the consistency of peanut butter. Fold in the walnuts and raisins.
3. Assemble the tamales by using a rubber spatula to spread 1⁄2 cup to 1 cup of dough mixture onto the corn husk, depending on the size of the corn husk. The spread should cover about two thirds of the husk, away from the pointed end, making sure you leave some space on each side to fold. Gently fold one side of the corn husk to the other end and fold up the pointed end across. Lay each tamale fold-side down. There should be an open end to each tamale.
4. Once the tamales are folded, fill the IMUSA TAMALE STEAMER with water just below the fill line and place the steam tray on the rack. Carefully place each tamale standing up on the steam tray without overloading it and bring water to a simmer. Steam with the lid on for 90 minutes.
5. Remove each tamale with tongs and let rest for a few minutes before serving it as a sweet side-dish or with grated queso fresco. MAKES 40-60 TAMALES.

Portions

1. 40 Portions

Coffee Rubbed Carnitas Tamales with Salsa Verde (pictured at top of story)
Prep time:  25 mins
Cook time:  1 hour 30 mins
Total time:  1 hour 55 mins

Ingredients

• Carnitas:
• 1 Tbslp. unsweetened cocoa powder
• 1 Tblsp. instant espresso coffee
• 1 Tblsp. kosher salt
• 1 tsp. paprika
• 2 tsp. dried oregano
• 1 tsp. ground black pepper
• 1 tsp. cumin
• ⅛ tsp. coriander
• ⅛ tsp. cayenne pepper
• 4-5 lb. pork shoulder
• 2 Tblsp. vegetable oil
• Tamales:
• 4 C. Maseca flour
• 2 sticks butter, room temperature
• Dried corn husk, soaked in warm water for at least an hour
• salt
• Salsa Verde:
• 12 tomatillos, husks removed and quartered
• 6 cloves of garlic
• 1 jalapeño, seeds removed
• 2 poblano peppers, seeds removed
• 1 medium Vidalia onion
• 1 bunch cilantro
• 1 tsp. salt
• 1 Tblsp. lime juice

Preparation

1. To make carnitas, mix first 9 dry ingredients in a bowl. Rub pork shoulder throughout with the dry rub and allow to rest for a couple of hours or overnight in the refrigerator.
2. Heat vegetable oil on medium-high heat in the IMUSA pressure cooker and brown pork shoulder on all sides. Add enough water to almost cover the shoulder (about 3 cups) and close and lock lid. Allow to come to pressure on high heat, then lower heat to the minimum needed to maintain pressure. Cook for 60 minutes.
3. Turn off heat and allow pressure to release naturally (about 10-15 minutes). Pull out the meat and using two forks, shred pork meat, removing excess fat. Set aside and reserve liquid in pressure cooker.
4. Make tamales by mixing 4 cups of Maseca flour with 2-3 cups reserved pork stock, butter and 1 tsp. salt, until you achieve the consistency peanut butter.
5. Assemble the tamales by using a rubber spatula to spread about ¼ to ½ cup of dough mixture onto the center of the corn husk. Add some pulled carnitas in the center and gently fold one side of the corn husk to the other end and tie a knot at the larger end with a thin strip of corn husk, or fold up bottom end to prevent masa from slipping out. Fold over the other side of the tamale to close it.
6. Once all of the tamales have been assembled place them right side up into the IMUSA pressure cooker on top of a metal steaming basket, filled with an inch or two of water.
7. Close and lock pressure cooker and cook for 20 minutes under pressure. Use the rapid release method to remove pressure.
8. To make the salsa verde, add all of the ingredients in a food processor and pulse until you reach the desired consistency. Season to taste and serve on top of each tamale.