This wonderful how-to video by Wes Avila of Guerilla Tacos will really help you understand how to prepare his recipe. Be warned though, the language is colorful, so please don’t play the video if you find colorful language offensive…
Butternut Tamales
Ingredients
Scale
- 1–1.5 lbs. masa preparada
- 6–8 corn husks
for the filling
- 1 butternut squash
- 1/2 lbs. Monterey Jack cheese
for the sauce
- 1/4 lb. lard or butter
- 1/2 lbs. tomatillos
- 1/2 lb. Roma tomatoes
- 1 chile guajillo
- 2 chile Cascabel
- 1 bay leaves
- 1/4 cup sesame seeds
- 1/8 cup pumpkin seeds
- 1 tsp whole allspice (opt)
- 1 whole clove
- Garlic
- 1 cup chicken stock or water
- EVOO and 1/4 cup butter
- salt, to taste
Instructions
- 1. Soak dry husks in hot water in sink for about 45 minutes or until soft. Rinse well.
- 2. Cut the squash in half and wrap with plastic wrap very well. Nuke in microwave on high for about 15-20 minutes or until done. Alternatively, steam it until cooked.
- 3. Next, wash and peel the tomatillos. Cut tomatoes in half.
- 4. Melt oil and butter in a separate sauce pan over medium heat. De-seed the chilis and add them to the pan with the bay leaves and garlic. Lightly roast for 2-3 minutes. Add the sesame seeds, pumpkin seeds, allspice, and cloves and toast for 3 more minutes. Add water to the pan (approximately 1 cup), the tomatillos, and tomatoes. Add a pinch of salt to help it break down and let it simmer for ten minutes.
- 5. While the sauce is cooking, cut the cheese and squash into long, rectangular pieces large enough for the tamales. You could add some lard or butter between the slices so that you really taste the cheese and squash.
- 6. Next, take the sauce off the heat and carefully pour everything into a blender (including the bay leaves). Blend until smooth and set aside.
- 7. Assemble the tamales: Drain the water out of the corn husk. Add about a tablespoon and a half of masa to the husk. (use a small spatula to smear the paste across the husk).
- 8. Add the filling and top with a little bit of sauce. Now, fold once over, give it a little pinch, and then fold the other side over. The opposite side will act as glue. Squeeze towards the tip and fold over. You can also use a strip of corn husk to tie the tamale with a bow at either end if you prefer.
- 9. Steam the tamales in a steamer. Stack them together (but not too tightly) so that the open part of the tamale is sitting upright in the pan. Steam for 45 minutes on the stove-top. Serve with sauce and enjoy!
Notes
- Not Included in large Kitchen Box: Butter (included in 3-5 boxes), Sesame Seeds, Pumpkin Seeds, Allspice, Stock, Olive OIl, Salt.