Huminta Tamales Recipe
Yield: 18 ServingsRecipe by luhu.jp
Ingredients:
14: Corn Husks,
4 1/2 cup: Masa Harina,
1 1/2 tsp: Anis, powdered
1/2 tsp: Salt,
2 1/4 cup: Water,
2 cup: 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 ***
Source from luhu.jp
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 ***
Source from luhu.jp