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See below ingredients and instructions of the recipe
14 Corn Husks 1/2 ts Salt
4 1/2 c Masa Harina 2 1/4 c Water
1 1/2 ts Anis, powdered 2 c 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 ***
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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