Huminta Tamales

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Huminta Tamales Ingredients

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

Instructions for Huminta Tamales

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 *** From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

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