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1
Put butternut squash in a medium pot with broth, scallion, adobo sauce, garlic, salt, and cumin.
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2
Bring to a simmer and cook until squash is tender, about 15 minutes.
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3
Remove the squash with a slotted spoon, and reserve the broth.
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4
Set aside half of the squash for the filling, then mash the remaining squash is a large bowl.
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5
Mix in the masa with a fork.
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6
Slowly pour the seasoned broth over the filling, mixing with a fork (or hands) until smooth.
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7
Slowly stir in oils, a little at a time until dough is soft and moist.
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8
Cover with plastic wrap, set aside.
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9
Heat the oil in a large skillet over medium heat.
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10
Add the scallions, garlic, chiles, cumin and salt and cook until soft, about 1 minute,.
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11
Add reserved squash, olives, raisins, capers, and cook, stirring gently, until well combined, about 1 minute longer.
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12
Add broth and orange zest and cook, stirring occasionally until broth is slightly absorbed, about 2 minutes.
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13
Stir in cilantro, remove from heat.
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14
To assemble:
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15
Cut 2 husks into 24-inch lengths about 1/2-inch wide.
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16
Place other soaked corn husks on cutting board, open side up.
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17
Place about a 1/4 cup dough in the center of each husk, leaving enough corn husk free to enclose tamale.
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18
Spoon 2 to 3 tablespoons filling on top.
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19
Then cover filling with about 2 to 3 tablespoons more of dough.
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20
Wrap the husks around the filling and twist and tie ends with reserved strips to make party favor shaped tamales.
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21
Set up a 10-inch steamer basket.
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22
Lay tamales in steamer, cover and cook until the husks get slightly translucent, about 50 minutes.
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23
Remove tamales from steamer, and let rest for 5 to 10 minutes before serving with additional hot sauce if desired.
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24
Cook's Note: These can also be made into smaller finger sized tamales, and then steamed for 45 minutes as well.
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25
Halloween 2008 Web
