Recipe - Pumpkin And Chanterelle Tamales

=== FILLING ===
1 small Pumpkin ; (abt 2 One half lbs)
3 tablespoon Olive oil
Salt and pepper
One half pound Chanterelle mushrooms
2 Leeks white; pale green
only, thinly cut or sliced up
1 Garlic clove; minced
1/3 cup White wine
2 teaspoon Pureed chipotles in adobo
sauce
=== MASA ===
2 One fourth cup Hot water
One half cup Masa harina
1 cup Cold butter; cut up
2 teaspoon Baking powder
1 1/3 cup Milk
2 teaspoon Salt
=== FILLING AND STEAMING ===
24 Corn husks; plus extra

FILLING: Peel and seed pumpkin and chop into 1/2inch cubes. Toss with 1
One half tablespoons olive oil and sprinkle with salt and pepper to taste. Roast
on baking sheet at 400 degrees until just tender, 15 to 20 minutes. Clean
mushrooms with damp cloth and slice. Set aside. Heat 2 teaspoons olive oil
in skillet over medium heat. Add leeks and garlic and cook until leeks are
soft, about 15 minutes. Season with salt and pepper to taste. Put in bowl
and set aside. Heat 2 more teaspoons olive oil over high heat in same
skillet. Add cut or sliced up mushrooms and cook until tender, 5 to 10 minutes. Add
white wine and cook, stirring frequently, until liquid has cooked away.
Season to taste with salt. Return roasted pumpkin and leeks to skillet and
cook over medium heat 2 to 3 minutes, stirring to combine. Stir in chipotle
puree and taste for seasoning. Filling will taste less spicy after steaming
in tamale. Cool to room temperature. MASA: Stir hot water into masa harina
and mix to form dough. Cool. Using electric mixer, beat butter and baking
powder until light and fluffy, about 2 minutes. Add masa harina about 1/4
cup at a time, beating well between additions. Stop mixer and scrape down
sides of bowl several times. Continue to beat, slowly adding milk and salt.
Beat well until combined, about 15 minutes. Chill at least 1 hour. FILLING
AND STEAMING: Soak corn husks in pot of boiling water until soft and
pliable, about 30 minutes, or overnight in cool water. Use large husks to
wrap tamales and save smaller husks to tear into strips for tying ends of
tamales and for lining bottom of steamer. Pat corn husk dry and place on
work surface with narrow end at bottom. Place generous One fourth cup Masa in
center of husk and spread into 4inch square, making sure to leave border
around masa, with widest border at bottom. Place heaping tablespoon of
Filling in strip down center of square of masa. Fold husk in half
lengthwise, bringing 2 long edges together and enclosing filling. Roll
edges of husk in same direction around masa. Fold up bottom narrow part of
husk to close opening and tie strip of husk around tamale to hold folded
flap. Top end will remain open. Tamales can be steamed in rice cooker or in
stockpot with steaming rack set inside. Make sure enough water is in pot or
steamer to provide continuous steam for 1 hour. Have some simmering water
on hand in case you need to add more water to steamer. Line steaming rack
with extra corn husks. Stand tamales upright on folded ends on rack. Use
extra husks or loosely crumpled foil to fill in any spaces so tamales stay
upright. Lay few more husks over top of tamales. Cover and steam over
medium heat, about 1 hour. Let tamales stand few minutes to cool before
serving. Arrange on platter to serve. Yields 24