This recipe is submitted by Organicville.
- Ready Time: 0 min
- 1 large Package of Corn Husks
- 2 cups Masa Harina
- 2 cups Vegetable Stock
- Sea Salt to taste
- 1/2 cup Olive Oil preferably garlic flavored
- 1 pound Assorted Summer Squash such as zucchini, pattypan, crookneck
- Sea Salt
- 1/2 cup Cilantro Leaves torn in half if large
- 1/4 cup Olive Oil preferable garlic flavored
- 1 Yellow Onion cut into 1/4 dice
- 1 cup Sky Valley Enchilada Sauce
- 1 tablespoon Fresh Oregano Leaves
At least 3 hours before or the day ahead, place corn husks in large soup kettle and cover with cold water. Put lid on and place heavy object to keep lid on and husks submerged, such as inverted frying pan. Allow corn husks to soak completely submerged in water at least 3 hours.
Take squash and cut into ribbons about 3 inches long and ½ inch across. Place squash ribbons and diced onion in colander and sprinkle liberally with sea salt. Place heavy object such as bowl filled with water on top of squash ribbons to help press out excess water from squash. Allow squash ribbons to sit at least 3 hours up to 1 day. Rinse salt off thoroughly and blot all water out with paper towels.
Preheat oven to 350 degrees. Toss in bowl diced onion and squash ribbons with olive oil. Put vegetables on cookie sheet with rims; spread out evenly to distribute. Roast in 350 degree oven until golden, about 20 minutes, stirring frequently. Remove from oven to cool.
To make masa, heat vegetable stock on stove until almost boiling. . Place masa harina in large bowl. Add hot stock and olive oil. Stir well to combine. Taste to adjust seasonings and add sea salt to taste if needed. Cover bowl with plastic wrap and set aside.
To make filling, take Sky Valley Enchilada Sauce and put in large frying pan on stove. Heat on medium, then reduce to low and simmer, stirring frequently, for 15 minutes to reduce sauce. Add fresh oregano and cilantro leaves. Remove from heat.
In large bowl, combine reduced Sky Valley Enchilada Sauce mixture with roasted squash mixture to make filling.
To assemble, remove corn husks from water and wrap with damp towel. Take 3 corn husks and tear ½ inch ribbons lengthwise to use as ties. To make each tamale, place one corn husk on work surface such as cutting board, tapered end towards you. Mound 3 Tablespoons of the masa mixture on top of corn husk. Spread mound to make a rectangular shape and place dent in the middle with fingers. Place 2 Tablespoons of the squash filling on top of masa. Take corn husk and wrap around masa and filling, tying both ends with corn husk ribbons to seal. Place in covered bowl and keep making tamales until all masa and filling is used up.
To cook, take a large soup pot and fill up to one inch with water. Place vegetable steamer in soup pot and place tamales in soup pot so they are all standing up and soup pot is full. Heat on high until water is boiling , then reduce heat to low, cover, and simmer, covered, for 1 hour, adding water to bottom is necessary so water does not run out. Allow to sit 1-3 hours, covered, then remove from pot and freeze or serve. Repeat this process until all tamales are steamed.