4
cups masa harina (find it in the baking aisle)
2
1
teaspoon salt
10
oz vegetable broth
2
tablespoons olive oil
2
cups finely diced butternut squash
1
cup fresh corn kernels
1
teaspoons cumin
1
teaspoon coriander
Kosher salt, to taste
Freshly ground black pepper, to taste
2
2
chipotles in adobo sauce
2 ½
cups water
1-2
teaspoons kosher salt, to taste
Make the sauce. Place chile pods and chipotle sauce in a small saucepan with water. Bring to a boil over medium heat, then lower heat. Let simmer for about 15-20 minutes. Transfer the sauce to a blender and blend until smooth. Strain the sauce into a bowl, season with salt to taste.
Tip: If making masa in advance, transfer it into a Ziploc® brand bag and refrigerate or freeze until ready to assemble the tamales.
Before assembling the tamales, soak the dried corn husks in hot water for 20-30 minutes.
Tip: This is easy to do in a Ziploc® brand bag. Simply put the husks in, add water, seal, and allow to sit. Once the corn husks are pliable, remove and lightly dry them with a kitchen towel.
Once cooked, remove the husks and serve with a drizzle of the reserved chile sauce, and enjoy!
Tip: You can also refrigerate or freeze cooked and cooled tamales in Ziploc® brand bags for another time, or for gifting to friends and family. Tamales can be reheated in the steamer or microwave.
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