Recipe - Huminta Tamales

14 Corn Husks
4 One half cup Masa Harina
1 One half teaspoon Anis, powdered
One half teaspoon Salt
2 One fourth cup Water
2 cup 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 ***

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini