Huminta tamales
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | Corn Husks | |
| 4½ | cup | Masa Harina |
| 1½ | teaspoon | Anis, powdered |
| ½ | teaspoon | Salt |
| 2¼ | cup | Water |
| 2 | cups | Winter Squash,Cooked Pureed |
Directions
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 ***