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Butternut Squash Tamales

15 October

Ingredients:

Dough:
2 cups diced butternut squash
3 cups vegetable broth
½ cup scallion (white and green) ( 1 bunch or 6 scallions)
1 tablespoon canned chipotle en adobo sauce
2 cloves garlic, minced
2 teaspoons sea salt
1 teaspoon ground cumin
3 cups masa harina for tamales
¾ cup olive oil
½ cup vegetable oil

Filling:
2 tablespoons olive oil
1 small bunch scallions
4 cloves garlic, minced
2 chipotle chiles in adobo, sliced
1 teaspoon ground cumin
2 teaspoons sea salt
½ cup Spanish olives with pimentos, chopped
½ cup golden raisins
¼ cup capers
1 cup vegetable stock
1 scant teaspoon grated orange zest
½ cup chopped fresh cilantro
hot sauce for serving

Prep Work:
For the dough:
1. Put butternut squash in a pot with broth, scallions, adobo sauce, garlic, salt, and cumin. Bring to a simmer and cook until squash is tender, about 15 minutes.
2. Remove squash with a slotted spoon, reserve broth. Set aside half the squash for the filling then mash the remaining squash in a large bowl.
3. Mix in the masa with a fork. Slowly pour the seasoned broth over the filling, mixing with a fork (or hands) until smooth. Slowly stir in oils, a little at a time until dough is soft and moist. Cover and set aside.
4. For the filling: Heat oil in a large skillet over medium heat. Add the scallions, garlic, chiles, cumin, and salt and cook until soft, about 1 minute.
5. Add reserved squash, olives, raisins, capers, and cook, stirring gently until well combined. Add broth and orange zest and cook, stirring occasionally until broth is slightly absorbed, about 2 minutes. Stir in cilantro., Remove from heat.

Instructions:
1. Assemble: Cut 16 strings each 8-inches long.
2. One at a time, place about ¼ of dough in center of each husk, leaving enough husk free to enclose tamale. Pat masa down. Spoon 2-3 tablespoons filling on top. Then cover filling with 2-3 tablespoons more of dough, gently patting to cover filling.
3. Wrap husks around the filling and twist and tie ends with reserved string.
4. Lay tamales in a steamer basket, cover and cook until husks get slightly transparent, about 50 minutes.
5. Remove tamales from steamer, let rest 5- 10 minutes before serving.

Makes 16 tamales

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