Ingredients:
4 oz. dried corn husks
Batter:
1 3/4 cups masa
1 1/4 cups hot water
1 1/2 cups part skim ricotta cheese
1/4 cup canola oil
2 tsp baking powder
2 tsp salt
2 cups corn meal
1/3 – 3/4 cup vegetable or chicken broth
Filling:
2 cups winter squash
15 oz can black beans, rinsed and drained
4 oz cn chopped green chiles, drained
3/4 tsp salt
3/4 cup crumbled goat cheese
Directions:
1. Prepare wrappers: Soak corn husks in a large bowl. Weight down with a large plate or bowl.
2. Prepare batter: Put masa and 1 1/4 cups hot water in large bowl; stir with a wooden spoon until a soft dough forms. Beat ricatta, oil, baking powder and salt in another large bowl with an electric mixer on medium high speed for 2 minutes. Reduce to low speed. Add cornmeal and mix until combined. Add the ricotta mixture to the masa mixture and stir until smooth. Stir in broth 1/4 cup at a time until the batter is very moist and spreadable, but not runny.
3. Prepare filling: Place squash puree in a fine-mesh sieve and gently squeeze out excess liquid. Transfer to a medium bowl; add beans, chiles and salt. Stir until combined.
4. Assemble tamales: Drain the corn husks and pat dry. Sort through and pick out 16 large, unblemished husks to use as wrappers. Cut 2 dozen thin, long strips from remaining husks to use as ties (or use kitchen string). Cover husks and ties with a damp cloth to keep moist.
Working with one husk at a time. Unfold and lay flat. Spread 1/3 cup of batter onto husk in a 4 inch square, leaving a wide border at the top and bottom. Spoon 2 tbsp of the filling in a long strip down the center. Sprinkle with goat cheese.
Bring the two long ends of the husk together, causing the batter to completely surround the filling – don’t fold the sides yet.
Fold in the bottom and top of the corn husks in. Then fold the left and right side. Keep fold-side down. Tie with corn strip or string.
If a husk breaks, just wrap a second husk over it.
5. Steam Tamales: 1 hour – add water as necessary.