Soft moist masa dough filled with flavorful veggies and spices.
Prep Time1 hourhr
Cook Time1 hourhr
Total Time2 hourshrs
Servings: 20
Author: Amanda Nicole Smith
Ingredients
1package frozen banana leaves
Filling
2.5cupswater
2cupsbutternut squash
2cupssweet potato
1cupbell pepper
1cuppoblano pepper
3/4cuponion
5clovesgarlic
1tbspchipotle
1tbspchili powder
1tbsppaprika
1tspcumin seed
1tsppeppercorn
1tspsalt
Dough
2cupsmasa
2cupsvegetable broth*
1/4cupcoconut oil
1tspsalt
Instructions
Let banana leaves thaw, then rinse, drain and cut into 8"x4" rectangles. Tear a section of banana leaves into strips along the plant's vein, these will be used to tie up the tamale.
Filling
Peel the butternut squash. Cut the butternut squash and sweet potato into cubes.
Add the sweet potatoes, butternut squash, and water to a pot and simmer on low until they begin to soften, about 10-15 minutes.
Add in the rest of the filling ingredients and then simmer for another 10 minutes or until all the veggies have softened.
Dough
Add all of the dough ingredients to a bowl and mix together.
Assembly
Mash out a spoonful of dough onto the banana leaf, make sure there is space to fold in the ends and enough dough to meet edges when rolled around the filling.
Add a strip of filling to the middle of the dough.
Roll up the tamale and make sure the ends of the dough meet.
Tie up the ends like a tootsie roll, or fold in the ends like wrapping a gift and tie up the middle.
Cook
Boil about a quart of water in a pot, use a steam basket or a metal strainer to hold 5-8 tamales at a time, and cover with a lid.
Steam each batch for about 45 minutes or until the dough has set and doesn't feel mushy when poked, it should bounce back.