IMUSA Tamale and Seafood Steamer Review and Giveaway!

I have always loved Fall. When I was little, fall meant cooler weather and holidays. First comes Halloween. I loved it growing up because my mom used to make our costumes and we would go out with all our friends to get goodies.

Next came Thanksgiving. because my parents were from Costa Rica, we never celebrated Thanksgiving the same way others did. It was one of those special days where we would all dress up and head to Downtown Los Angeles and visit the Clifton Cafeteria. It was so magical as a child because there were endless rows of different foods including turkey and all the fixin's.

But the best part of the holidays was Christmas. besides all the presents and cheer, it meant that my family would make tamales. Sure we had ham and holiday food but the most important part of our holidays was making tamales. In Costa Rica, people make tamales not only to eat but to give away as little presents for family and friends who visit during that time.

I loved those times. My mom and grandmother would start prepping 2 or 3 days before. The day of the tamale making, we would all have jobs to do. Since we were little, we would be in charge of stuffing the tamales with veggies. Once done, my father had a fire made outside and my mom would fill a huge pot full of tamales and they would be cooked outside for at least an hour.

Costa Rican tamales are a labor of love and they are delicious. Unless I go to Costa Rica, I rarely make them because it is a tough job. Plus, you have to have the right equipment. This year might be the year, I continue the family tradition.

I recently received a beautiful IMUSA Tamale and Seafood Steamer from the GlobalKitchen Mexico product line. The pot is aluminum with a steamer insert. You can steam anything and everything from seafood and vegetables to even tamales. It is available at Target.com for $29.99

I love it. I used it as a pasta pot and it was great because spaghetti actually fits and I don’t have to be pushing it in to for my other small pots. I could definitely see using this for a clam bake or to cook up fresh lobsters. It is very well made and sturdy. The steamer insert is great because it allows you to steam or use as a double boiler, if needed. I love he lid and the pot handles. Because they are made with red silicone, they never get too hot to handle. The glass lid allows you to look at what you are cooking.

Luckily, I have one to giveaway as well. So if you want an IMUSA Tamale and Seafood Steamer from the GlobalKitchen Mexico just enter below. And check out this wonderful fall recipe by Chef George Duran.


a Rafflecopter giveaway

Pumpkin Pie Tamales

Ingredients:

• 40 to 60 dried corn husks
• 7 cups maseca corn flour
• 3 cups packed brown sugar
• 2 teaspoons 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

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. MAKES 40-60 TAMALES.

Rules: One entry per person per day. Once a winner is drawn I will contact them and the winner will have 48 hours to reply back before I draw a new winner. Giveaway is open to US residents only who are 18 years of age or older.

Disclosure: I received a sample product for review purposes. No other compensation was given and the opinions in this post are solely mine and are based on my experience with the product. Sponsors are responsible for shipping prizes unless otherwise stated. I am not responsible if sponsors do not fulfill prize. Please allow 6-8 weeks for delivery of any prizes.