Yield: 18 servings
|14 \N||Corn Husks|
|4½ cup||Masa Harina|
|1½ teaspoon||Anis, powdered|
|2 cups||Winter Squash,Cooked Pureed|
Immerse dried corn husks in warm water for 10 minutes In a separate bowl combine masa harina and anis. Set aside In a medium sized sauce pan, bring salt and water to a boil Add squash, then masa mixture to water Transfer mixture to a large mixing bowl. Mix and knead in bowl to make a stiff dough.
Transfer mixture to a large mixing bowl. Mix and knead in bowl to make a stiff dough.
Roll dough into a 14" log. Cut dough into 1" long pieces Form each piece into a ball then a cegar shape and wrap in corn husk Cook tamales according todirection in Tamales: Basic PRocedure ** Hints: Serve with abean sauce or savory dipping sauce For a sweet treat top leftover huminta with apple sauce or warm stewed fruit.
*** Vegetarian Gourmet, Summer 1993, Don Matesz ***