butternut squash tamale (donna's tamale) To make

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ROASTED BUTTERNUT SQUASH TAMALES

Yield: 30 Tamales

INGREDIENTS FOR TAMALE DOUGH

30 dried corn husks – available at local Hispanic specialty markets

1 cup chilled olive oil

21/2 pounds fresh masa - available at local Hispanic specialty markets

2-3 cups vegetable stock

1 3/4 teaspoon sea salt

TO PREPARE

Soak corn husks for 45 minutes in hot water, weighted down with a heavy pot or platter so that the husks are completely submerged in the water. Remove from the water after 45 minutes, then rinse to remove any remaining corn silk and pat dry.

Beat chilled olive oil and masa at high speed in a mixer for 3-4 minutes. Add stock a little at a time, until consistency of mixture is smooth and soft – similar to cookie dough. Add salt and mix until blended.

INGREDIENTS FOR FILLING

1/4 pound yellow onion

2 cups canned crushed tomatoes

3 tablespoons ancho chile powder

1/4 teaspoon ground cumin

2 cloves of garlic, peeled and minced

1 tablespoon fresh sage, minced

3 cups vegetable stock

1 tablespoon olive oil

1 cup cooked black beans

21/2 pounds butternut squash, roasted and diced

1 small poblano chile, roasted and peeled

1 pound baby corn kernels, roasted on a dry sheet pan at 375º, until edges are golden Sea salt, to taste

TO PREPARE

Sauté the onion until it is soft then add minced garlic and minced fresh sage. Continue sautéing until the onion is golden. Add the ancho chile powder, cumin powder, crushed tomatoes, and vegetable stock. Simmer for 20 minutes or until thickened. Mix the beans, butternut squash, corn and poblano chile with the thickened sauce and add salt, to taste.

ASSEMBLING AND STEAMING THE TAMALES:

Spread 2 tablespoons of the tamale dough in the center of a soaked husk. Spoon one rounded tablespoon of the filling down the middle of the dough. Fold the sides of the husk tightly over the tamale. Fold both ends of the husk up to meet each other. Tie a long, thin piece of soaked corn husk or kitchen grade string around the completed tamale to ensure the husk remains closed around the filling during steaming. Arrange the tamales in a steamer and steam for one hour. Open the husks and top with Roasted Tomato Salsa Fresca to serve.

ROASTED TOMATO SALSA FRESCA

Yield: 2 2/3 cups

INGREDIENTS

2 2/3 pounds fresh ripe tomatoes, roasted and peeled

1 jalapeno pepper, seeded and finely diced

1/4 pound yellow onion, finely diced

3 tablespoons fresh cilantro, finely chopped

3 tablespoons green onion, finely chopped

1 teaspoon sea salt

1/3 cup lime juice

TO PREPARE

In a food processor, pulse the tomatoes and lime juice until slightly chunky or chop by hand. Mix remaining ingredients in a bowl with the tomatoes and lime juice. Add salt, to taste.