Squash, Black Bean & Goat Cheese Tamales
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.
Make Ahead Tip: The batter (Step 2) and filling (Step 3) will keep, covered, in the refrigerator for up to 2 days. Steamed tamales will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 3 months. Reheat tamales in a steamer or in the microwa
Notes: Cornhusks are traditionally used as tamale wrappers. They are sold dried and need to be reconstituted in water to make them pliable enough for tamales.
Masa is ground dried corn treated with lime, sometimes called masa harina or instant masa mix; it is used for making tamales and tortillas. Masa can be found near the cornmeal or flour and dried cornhusks in the produce department of most well-stocked supermarkets or Mexican grocers; both can be found on amazon.com.
Tip: To make your own squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork. Or simply use frozen (thawed) or canned squash puree. Find frozen squash puree near other vegetables in the freezer section and canned squash near the canned pumpkin.
1 medium-fat meat, 1 fat