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Ingredients:
1 basic masa dough recipe
18 corn husks
FILLING
1 medium kabocha or butternut squash
1 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
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. Mark Twain
More information:
Looksmart:
Cooking
and Food
Yahoo:
Mexican Food & Drink
Squash n Peanut Butter Tamales Recipe brought to you by Mexican Recipes To-Go
