| 1 | lb | Banana leaves (thawed if frozen) |
| | FOR THE CORN DOUGH |
| 1 | | Recipe basic tamale dough |
| 2 | c | Cooked or canned pureed pumpkin or winter squash (drain slightly if watery) |
| 1 1/2 | ts | Ground true ceylon cinnamon; preferably freshly ground in a spice grinder, or 1/2 teaspoon ground u.s. cinnamon |
| 3 | oz | Piloncillo; grated or crushed, or 1/2 cup firmly packed dark brown sugar |
| 1 | ts | Salt; or to taste |
| | FOR THE BEAN FILLING |
| 2 | ts | Aniseed |
| 2 | c | Water |
| 2 | | 1/2 cups cooked or drained canned black beans, (up to 2) |
| 2 | | Canned chipolte chiles; (up to 3) |
| 5 | | Garlic cloves; peeled , (up to 6) |
| 2 | tb | Lard |
| | Salt; to taste |
