Pumpkin Tamales With Black-Bean Filling

• 2 teaspoons anise seeds
• 2 cups water
• 2 to 3 dried pasilla or chipotle chilies
• 5 to 6 garlic cloves, peeled
• 2 1/2 cups canned black beans, drained
• 1 tablespoon vegetable oil
• Salt to taste
• 4 basic tamales (see recipe), using only 2 cups masa harina and 1 teaspoon salt or to taste
• 2 cups cooked or canned pumpkin puree (if unavailable, use sweet potato or yam puree)
• 1/2 teaspoon ground cinnamon
• 1/4 cup firmly packed dark brown sugar

1. Combine anise seeds and water in a small saucepan.
2. Simmer over medium heat until reduced to 1 cup.
3. Place the chilies in a small bowl and cover with boiling water.
4. Soak until very soft, 10 to 20 minutes.
5. Drain and remove the stems.
6. Place the anise mixture, chilies, garlic and beans in a food processor.
7. Process until smooth.
8. Heat the oil in a medium-size, heavy skillet over medium heat.
9. When very hot but not smoking, add the bean puree, watching out for spatters.
10. Simmer, stirring and scraping the bottom of the pan with a wooden spoon, until the mixture is thick, about 15 minutes.
11. Season to taste with salt.
12. Cool to room temperature.
13. Follow the directions for basic tamales, adding the pumpkin puree to the lard a little at a time with the masa harina mixture.
14. Beat in the cinnamon and sugar with the salt.

anise seeds, water, chilies, garlic, black beans, vegetable oil, salt, tamales, pumpkin puree, ground cinnamon, brown sugar

Taken from cooking.nytimes.com/recipes/6551 (may not work)