Title: Huminta Tamales
Categories: Entree 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 ***