Search recipes

Butternut Squash Tamales

Butternut Squash Tamales

Butternut squash gives these vegetarian tamales depth. A spicy chipotle en adobo sauce gives them kick while olives, raisins and capers add a bit of sweet and salty flavor.


Ingredients
For the Dough
2
cups
diced butternut squash
3
cups
vegetable broth
1/2
cup
chopped scallion, (white and green) 1 bunch or 6 scallions
1
tablespoon
canned chipotle en adobo sauce (chiles for filling)
2
cloves
garlic, minced
2
teaspoons
kosher salt
1
teaspoon
ground cumin
3
cups
masa harina, preferably Columbian such as Pan Harina
3/4
cup
extra-virgin olive oil
1/2
cup
vegetable oil
For the Filling
2
tablespoons
extra-virgin olive oil
1
small bunch scallions, (white and green) finely chopped, about 1/2 cup
4
cloves
garlic, minced
2
chipotle chiles in adobo, sliced
1
teaspoon
ground cumin
2
teaspoons
kosher salt
1/2
cup
Spanish olives with pimentos, chopped
1/2
cup
golden raisins
1/4
cup
capers
1
cup
vegetable broth
1
scant teaspoon finely grated orange zest
1/2
cup
chopped fresh cilantro
Directions
For dough: Put butternut squash in a medium pot with broth, scallion, adobo sauce, garlic, salt, and cumin. Bring to a simmer and cook until squash is tender, about 15 minutes.
Remove the squash with a slotted spoon, and reserve the broth. Set aside half of the squash for the filling, then mash the remaining squash is a large bowl. 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 with plastic wrap, set aside.
For filling: Heat the oil in a large skillet over medium heat. Add the scallions, garlic, chiles, cumin and salt and cook until soft, about 1 minute. Add reserved squash, olives, raisins, capers, and cook, stirring gently, until well combined, about 1 minute longer. Add broth and orange zest and cook, stirring occasionally until broth is slightly absorbed, about 2 minutes. Stir in cilantro, remove from heat.
To assemble: Cut 2 husks into 24-inch lengths about 1/2-inch wide. Place other soaked corn husks on cutting board, open side up. Place about a 1/4 cup dough in the center of each husk, leaving enough corn husk free to enclose tamale. Spoon 2 to 3 tablespoons filling on top. Then cover filling with about 2 to 3 tablespoons more of dough. Wrap the husks around the filling and twist and tie ends with reserved strips to make party favor shaped tamales.
Set up a 10-inch steamer basket. Lay tamales in steamer, cover and cook until the husks get slightly translucent, about 50 minutes. Remove tamales from steamer, and let rest for 5 to 10 minutes before serving with additional hot sauce if desired.

The base number of servings for this recipe is 6
OK

Write a Review