Oaxacan Pumpkin Tamales (Tamales Miahuatecos)

For Bean Filling: Put water in a small pan, trim leaves into 12" to 14" rectangles, each about 14- x 11-inches. Save some of the longer trimmings for ties.

Mix corn flour in a bowl or pot with enough warm stock to make soft but not sticky dough.

Beat lard in a separate large bowl on medium speed until very light and fluffy.

Add corn flour mixture and pumpkin puree to lard a little at time, beating on medium speed and scraping down as needed. Mixture should be as light as butter cream.

Beat in cinnamon, piloncillo and salt to taste.

For Tamales: Place 1 or 2 banana leaf rectangles flat on work space (or soaked corn husks). Tear off some long, thin strips from reserved banana leaf trimmings. Place 2/3 to 1 cup corn flour mixture in center of leaf and with spatula or fingers spread into 3- x 4- x 1/2-inch thick oval.

Place 1 heaping tablespoon of the bean filling in center of oval. Fold left and right edges of banana leaf toward center to meet, overlapping little to cover filling. Then fold top and bottom edges to center to make a neat, flat package, about 4- x 5-inches.

Fasten by tying with thin strip of banana leaf. Repeat with remaining banana leaves, masa and filling.

Steam the tamales for 45-50 minutes.