I've made a lot of tamales and i like these ingredients so i thought they would be great. The texture of the dough is a bit too grainy for my tastes, never had to include grits in the mix before so I assume that is why. The squash is great, but it nearly melts into the dough when steaming. They don't have enough cheese. I think this is good jumping off point, but i won't make this exact recipe again mainly because of the dough not being my favorite. There are other ways to lower the fat in the dough.
Squash, Black Bean & Goat Cheese Tamales
From EatingWell: November/December 2007
Tamales are a sign of celebration at holiday gatherings in Mexican households on both sides of the border, especially for occasions like Christmas Eve or New Year's Eve dinner. Here we stuff them with creamy winter squash, black beans and tangy goat cheese.
6 Reviews for Squash, Black Bean & Goat Cheese Tamales
These are amazing! I did change the recipe around because I didn't have the time or the set-up to make tamales, so I used the recipe to make a casserole. I doubled the filling and kept the corn mixture the same and had enough for two 8-inch dishes, one for the freezer. It's so versatile. I customized it to my preferences. I used pumpkin because that's what I had (and love the best). I added a little more liquid to the corn mixture to get it spreadable and added garlic, smoked paprika, and onions to the filling. The addition of goat cheese was genius. I was leaning either way until I added the goat cheese and the goat cheese put it firmly on the side of delicious and brightened up the dish. Goat cheese could make cardboard taste good, and the other ingredients are not slouched.
Tip: I froze my goat cheese to make it easier to cut.
Being a native New Mexican, I can honestly say that these tamales seduced the palate. We already have plans to make more.
These are fantastic. Made them for New Year's Eve dinner with a bunch of friends-- everybody helped, which was fun and social, plus they tasted divine. Big hit, doing it again this year!
Dito! This is my second time to make this recipe. Roasted fresh winter squash makes them extra special. Using ricotta in masa mix makes for a light, tasty steamed cornmeal wrap. Yum!
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