Butternut Squash Tamales with Poblano Sauce Recipe

Ingredients

Butternut Squash Filling

• 1 medium onion, diced
• 2 poblano peppers, diced
• 4 garlic cloves, roughly chopped
• 2 cups cooked butternut squash, mashed with a fork
• 4 ounces cheese (queso fresco, pepper jack, or cotija)
• 0.75 teaspoon salt
• 0.75 teaspoon cumin

Masa Dough

• 3 cups masa harina
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2.25 cups veggie broth
• 0.75 cup olive oil or melted coconut oil

Poblano Sauce

• half of the sauteed onion/poblano mixture
• 1 cup water or broth
• 1 teaspoon salt
• 1 teaspoon coriander
• 0.5 cup packed cilantro, stems ok
• 1 teaspoon lime juice
• 0.5 cup pepitas (pumpkin seeds)

Seasoned Black Beans

• 2 14-ounce cans black beans, rinsed and drained
• 0.25 cup water or veggie broth
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• salt and pepper to taste

Instructions

Prepare the Masa Dough

1. Soak the corn husks in a large bowl or pot of hot, boiling water for 30-60 minutes until soft and pliable.
2. In a medium bowl (or stand mixer with paddle attachment) whisk masa harina flour, salt, and baking powder well. Add the broth and oil. Whisk well until light and fluffy.
3. If the dough feels dry or crumbly add a little more broth or water, just a little at a time until the dough is soft and pliable. Chill until ready to use. Masa dough is best used cold.

Make the Filling

1. In a large skillet, heat oil over medium heat and add onion and poblano peppers, saute for 5-7 minutes. Add garlic. Cook until tender and golden.
2. Place half of this mixture in a blender (for the Poblano sauce) and save the other half for the filling.
3. In a medium bowl, mash the cooked butternut with a fork, then add the remaining cooked onion/peppers/garlic mixture. Stir in the cheese, salt and cumin. Set aside.

Assemble the Tamales

1. Place a soaked corn husk on the counter, rough side down, pat the inside dry with a towel.
2. Spread 1/4 cup masa dough using a spoon and pat into a 5 x 5 inch square, two inches from the pointy end.
3. Place 2 rounded tablespoons of filling in the middle, vertically.
4. Roll the cornhusk from side to side, joining the outer edges of the masa dough so it completely encloses the filling. Fold the pointy end towards the seam and place on the counter, seam side down. Repeat with all.

Steam the Tamales

1. In an Instant Pot, large pot (with strainer) or double boiler, place the strainer basket in the bottom, and add 1-2 cups water (just enough to reach the bottom of the strainer). Lay a few remaining corn husks down as a barrier.
2. Place tamales over the husks, vertically, open side up either leaning against the side or towards the middle.
3. If using an Instant Pot, pressure cook on high for 30 minutes, and naturally release. Open the pot and let them stand for 15-20 minutes before opening the tamale so they firm up.
4. Alternatively, if using a pot on the stove, place a steamer basket in the bottom with water underneath. Add the tamales, bring to a simmer, cover tightly, and steam at a gentle simmer for 55-60 minutes. Let them rest 15 minutes.

Make the Poblano Sauce

1. While the tamales are steaming, make the sauce by placing the pepitas, water, salt, coriander, cilantro, and lime juice into the blender with the reserved cooked onion/poblano mixture.
2. Blend until silky smooth. If sauce feels overly thick, add a little more water to thin. Place in a saucepan to heat up right before serving.

Serve

1. Heat the black beans with the water, cumin, coriander, chili powder, oregano, and olive oil. Season with salt and pepper.
2. Open the corn husks and place the warm tamales over a bed of seasoned black beans. Top with 2-3 tablespoons of Poblano sauce.
3. Garnish with radishes, cilantro, microgreens, scallions, toasted pumpkin seeds, and/or pickled red onions. Sprinkle with more queso fresco cheese if you like.

Notes

• The butternut squash can be roasted ahead of time. Cut in half, roast at 400F for 45 minutes until tender.
• For a vegan version, use vegan cheese or omit the cheese entirely.
• Tamales can be made ahead and frozen. Reheat by steaming for 15-20 minutes.
• Canned pumpkin can be substituted for the butternut squash in a pinch.