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Squash, Black Bean & Goat Cheese Tamales

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1Squash, Black Bean & Goat Cheese Tamales Empty Squash, Black Bean & Goat Cheese Tamales on 29th December 2009, 12:47 pm

Squash, Black Bean & Goat Cheese Tamales Recipe


Nutritional Info (Per serving):
Calories: 232, Saturated Fat: 3g, Sodium: 612mg, Dietary Fiber: 4g, Total Fat: 7g, Carbs: 35g, Cholesterol: 10mg, Protein: 8g


Recipe Source:
Prep Time: 1 h
Cook Time: 1 h
Total Time: 2 h

Ingredients
4 ounce(s) corn, husks, dried 1 3/4 cup(s) masa, dried 1 1/4 cup(s) water, hot 1 1/2 cup(s) cheese, ricotta, part-skim 1/4 cup(s) oil, canola 2 teaspoon baking powder 2 teaspoon salt 2 cup(s) grits, quick-cooking, or cornmeal 2/3 cup(s) broth, vegetable, (or reduced sodium chicken broth), 1/2 to 3/4 cups 20 ounce(s) squash, frozen butternut, (or any other frozen winter squash), thawed (about 2 cups) 15 ounce(s) beans, black, rinsed 4 ounce(s) pepper(s), green chile, canned, drained, chopped 3/4 teaspoon salt 3/4 cup(s) cheese, goat cheese, crumbled

Preparation
1. To prepare wrappers: Place cornhusks in a large bowl, cover with hot water and weight with a heavy plate or pan to completely submerge them. Let soak for 30 minutes.


2. To prepare batter: Put masa and 1 1/4 cups hot water in a large bowl; stir with a wooden spoon until a soft dough forms.

3. Beat ricotta, oil, baking powder and salt in another large bowl with an electric mixer on medium-high speed for 2 minutes.

4. Reduce speed to low. Add grits (or cornmeal) and mix until combined. Add the ricotta mixture to the masa mixture and stir until smooth. Stir in broth 1/4 cup at a time until the batter is very moist and spreadable, but not runny.


5. To prepare filling: Place squash puree in a fine-mesh sieve and gently press on it to extract excess liquid. Transfer to a medium bowl and add beans, chiles and salt; stir until combined.


6. To assemble tamales: Drain the cornhusks and pat dry. Sort through and pick out 16 large, unblemished husks to use as wrappers. Cut about 2 dozen thin, long strips from the remaining husks to use as ties (or use kitchen string instead). Cover the husks and ties with a damp towel to keep moist.


7. Working on a clean surface, unfold one of the large cornhusks so it’s completely flat. Spread 1/3 cup of the batter in the center of the husk in a 4-inch square, leaving a wide border at the top and the bottom. Spoon 2 tablespoons of the filling in a thin strip down the length of the batter. Top the filling with 1 rounded teaspoon goat cheese.


8. Bring the two long sides of the cornhusk together, causing the batter to completely surround the filling-but don’t fold the sides over the tamale yet. Fold the cornhusk ends in, then fold the sides around the tamale. If a cornhusk splits while you’re folding the tamale, just wrap a second husk right over the first and finish rolling. Tie the tamale closed using a thin strip of cornhusk.

9. Repeat with remaining ingredients to make 15 more tamales. (You may have a little batter and/or filling left over.)


10. To steam tamales: Fill a large Dutch oven with 1 inch of water.

11. Place a steamer basket in the pot and loosely place the tamales upright in the basket. Cover and steam over medium heat for 1 hour. Check the water level periodically and add more boiling water if necessary.

12. The tamales are done when the batter is firm and easily pulls away from the wrapper.

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