HUMINTA TAMALES

      Title: HUMINTA TAMALES
  Categories: Mcdougall, Main dish, Vegetarian
       Yield: 18 Servings
  
      14    Corn Husks
   4 1/2 c  Masa Harina
   1 1/2 ts Anis, powdered
     1/2 ts Salt
   2 1/4 c  Water
       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 ***
[ add our full cookbook to your website ] [ Search The Cookbook ]