Huminta tamales

Yield: 18 servings

Measure Ingredient
14 \N Corn Husks
4½ cup Masa Harina
1½ teaspoon Anis, powdered
½ teaspoon Salt
2¼ cup Water
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 ***

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