Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

14 Corn Husks
4 1/2 c Masa Harina
1 1/2 ts Anis, powdered
1/2 ts Salt
2 1/4 c Water
2 c Winter Squash,Cooked Pureed

Immerse dried corn husks in warm water for 10 minutes In a separate
bowl combine masa harina and anis. Set aside In a medium sized sauce
pan, bring salt and water to a boil Add squash, then masa mixture to
water Transfer mixture to a large mixing bowl. Mix and knead in bowl
to make a stiff dough.
Transfer mixture to a large mixing bowl. Mix and knead in bowl to
make a stiff dough.
Roll dough into a 14" log. Cut dough into 1" long pieces Form each
piece into a ball then a cegar shape and wrap in corn husk Cook
tamales according todirection in Tamales: Basic PRocedure ** Hints:
Serve with abean sauce or savory dipping sauce For a sweet treat top
leftover huminta with apple sauce or warm stewed fruit.
*** Vegetarian Gourmet, Summer 1993, Don Matesz ***

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