CraigC
Guru
Ingredients
Dough
3 cups diced butternut squash
3 cups vegetable broth
1/2 cup chopped scallion, (white and green) 1 bunch or 6 scallions
1 tablespoon canned chipotle en adobo sauce (chiles for filling)
2 cloves garlic, minced
2 teaspoon kosher salt
1 teaspoon ground cumin
3 cups masa harina
3/4 cup extra-virgin olive oil
1/2 cup vegetable oil
Filling
2 tablespoons extra-virgin olive oil
1 small bunch scallions, (white and green) finely chopped, about 1/2 cup
4 cloves garlic, minced
2 chipotle chiles in adobo, sliced
1 teaspoon ground cumin
2 teaspoon kosher salt
1/2 cup Spanish olives with pimentos, rinsed and chopped
1/2 cup golden raisins
1/4 cup capers, rinsed
1 cup vegetable broth
1 scant teaspoon finely grated orange zest
1/2 cup chopped fresh cilantro
About 16 corn husks or 22 corn husks for smaller tamales (soaked in water until soft), Drained
Hot sauce for serving, optional
Directions
1) For dough: Put butternut squash in a medium pot with broth, scallion, adobo sauce, garlic, salt, and cumin. Bring to a simmer and cook until squash is tender, about 15 minutes. Remove the squash with a slotted spoon, and reserve the broth. Set aside 2/3 of the squash for the filling, then mash the remaining squash is a large bowl.
2) Mix in the masa with a fork. Slowly pour the seasoned broth over the dough, mixing with a fork (or hands) until smooth. Slowly stir in oils, a little at a time until dough is soft and moist. Cover with plastic wrap, set aside.
3) For filling: Heat the oil in a large skillet over medium heat. Add the scallions, garlic, chiles, cumin and salt and cook until soft, about 1 minute,. Add reserved squash, olives, raisins, capers, and cook, stirring gently, until well combined, about 1 minute longer. Add broth and orange zest and cook, stirring occasionally until broth is slightly absorbed, about 2 minutes. Stir in cilantro, remove from heat.
4) To assemble: Cut 2 husks into 24-inch lengths about 1/2-inch wide. Place other soaked corn husks on cutting board, open side up. Place about a 1/4 cup dough in the center of each husk, leaving enough corn husk free to enclose tamale. Spoon 2 to 3 tablespoons filling on top. Then cover filling with about 2 to 3 tablespoons more of dough. Wrap the husks around the filling and twist and tie ends with reserved strips to make party favor shaped tamales.
5) Set up a 10-inch steamer basket. Lay tamales in steamer, cover and cook until the husks get slightly translucent, about 50 minutes. Remove tamales from steamer, and let rest for 5 to 10 minutes before serving with additional hot sauce if desired.
The dough
The Filling
Filling the husks
In the steamer
Finished
Dough
3 cups diced butternut squash
3 cups vegetable broth
1/2 cup chopped scallion, (white and green) 1 bunch or 6 scallions
1 tablespoon canned chipotle en adobo sauce (chiles for filling)
2 cloves garlic, minced
2 teaspoon kosher salt
1 teaspoon ground cumin
3 cups masa harina
3/4 cup extra-virgin olive oil
1/2 cup vegetable oil
Filling
2 tablespoons extra-virgin olive oil
1 small bunch scallions, (white and green) finely chopped, about 1/2 cup
4 cloves garlic, minced
2 chipotle chiles in adobo, sliced
1 teaspoon ground cumin
2 teaspoon kosher salt
1/2 cup Spanish olives with pimentos, rinsed and chopped
1/2 cup golden raisins
1/4 cup capers, rinsed
1 cup vegetable broth
1 scant teaspoon finely grated orange zest
1/2 cup chopped fresh cilantro
About 16 corn husks or 22 corn husks for smaller tamales (soaked in water until soft), Drained
Hot sauce for serving, optional
Directions
1) For dough: Put butternut squash in a medium pot with broth, scallion, adobo sauce, garlic, salt, and cumin. Bring to a simmer and cook until squash is tender, about 15 minutes. Remove the squash with a slotted spoon, and reserve the broth. Set aside 2/3 of the squash for the filling, then mash the remaining squash is a large bowl.
2) Mix in the masa with a fork. Slowly pour the seasoned broth over the dough, mixing with a fork (or hands) until smooth. Slowly stir in oils, a little at a time until dough is soft and moist. Cover with plastic wrap, set aside.
3) For filling: Heat the oil in a large skillet over medium heat. Add the scallions, garlic, chiles, cumin and salt and cook until soft, about 1 minute,. Add reserved squash, olives, raisins, capers, and cook, stirring gently, until well combined, about 1 minute longer. Add broth and orange zest and cook, stirring occasionally until broth is slightly absorbed, about 2 minutes. Stir in cilantro, remove from heat.
4) To assemble: Cut 2 husks into 24-inch lengths about 1/2-inch wide. Place other soaked corn husks on cutting board, open side up. Place about a 1/4 cup dough in the center of each husk, leaving enough corn husk free to enclose tamale. Spoon 2 to 3 tablespoons filling on top. Then cover filling with about 2 to 3 tablespoons more of dough. Wrap the husks around the filling and twist and tie ends with reserved strips to make party favor shaped tamales.
5) Set up a 10-inch steamer basket. Lay tamales in steamer, cover and cook until the husks get slightly translucent, about 50 minutes. Remove tamales from steamer, and let rest for 5 to 10 minutes before serving with additional hot sauce if desired.
The dough
The Filling
Filling the husks
In the steamer
Finished
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