These unusual tamales, made from a sweetened, pumpkin-flavored ground corn dough and filled with spicy bean puree, are from the Miahuatlán region in the state of Oaxaca. They have a rich, complex combination of flavors including smoked pasilla or chipotle chiles, Ceylon cinnamon, garlic, and the anise-flavored hoja santa. (This recipe substitutes an anise-based tea.) They make a wonderful accompaniment to roast pork or chicken.
In the original recipe the tamales are wrapped i