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Ingredients:
1 Basic Masa Dough recipe
18 Corn husks
FILLING
1 medium Kabocha or butternut squash
pinch Salt
1/4 cup Peanut butter
Instructions:
To make filling:
Wash squash, but leave skin on. Cut in half, remove and discard seeds.
Dice squash and place on a metal steamer (flesh side up). Sprinkle
squash with salt and steam over rapidly boiling water until tender,
about 20 to 25 minutes.
Remove from heat and mash in a food processor.
Fill and cook tamales according to "Tamales: Basic Procedure".
Per serving (2 tamales): 357 cal; 2 g prot; 161 mg sod; 63 g carb; 6
g fat; 0 mg chol; 9 mg calcium
Servings: 9
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. Andy Rooney
More information:
Looksmart:
Cooking
and Food
Yahoo:
Mexican Food & Drink
Squash 'n' Peanut Butter Tamales Recipe brought to you by Mexican Recipes To-Go
