Cooking Instructions
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Step 1
In a large bowl, pour boiling
Water (to taste)
over
Corn Husks (30 pieces)
. Weigh down with a plate and/or heavy object to keep husks submerged for 30 to 60 minutes.
Step 2
In a large bowl, mix together the
Corn Masa Flour (350 g)
,
Baking Powder (7 g)
,
Mexican Oregano (3 g)
and
Sea Salt (6 g)
.
Step 3
In a large measuring cup combine melted
Coconut Oil (240 mL)
, warm
Chicken Broth (720 mL)
and
Adobo Sauce (45 g)
. Slowly pour in warm liquid, stirring constantly until a soft dough forms. Cover and set aside until ready to use.
Step 4
Dice the
Yellow Onion (1)
,
Bosc Pears (3)
and
Jalapeño Pepper (1)
. Remove the ribs from the
Chard (1 bunch)
and chop. Mince the
Garlic (3 cloves)
.
Step 5
Heat
Olive Oil (30 mL)
over medium heat in a large saute pan. Saute the diced onion and minced garlic until soft and translucent. Add diced pears and jalapenos and saute a few minutes more.
Step 6
Add chopped swiss chard and saute until wilted, covering with a lid if needed.
Step 7
Stir in
Ground Cumin (6 g)
, diced jalapeno,
Ancho Chili Powder (15 g)
, the juice of
Lime (1)
,
Salt (to taste)
,
Fresh Cilantro (15 g)
, and
Butternut Squash (280 g)
.
Step 8
Lay out a corn husks, overlapping a second husk if needed. Spread about 1/3 cup of masa dough onto the husk and press into a square, about 1/4-inch thick, leaving room around the edges. Spoon 1-2 tablespoons of desired filling down the center.
Step 9
Carefully roll one side, allowing part of the dough to peel off and meet the other side.
Step 10
Wrap husk around, fold up the smaller bottom end and secure with string or piece of husk.
Step 11
Place tamales upright in a large steamer basket and steam on the stove for 45 to 60 minutes.
Step 12
Optionally, serve with a chile sauce made with a combination of
Ancho Chile Peppers (8)
, boiling water,
McCormick® Garlic Powder (3 g)
and
Salt (to taste)
.
Step 13
Garnish with additional
Avocados (to taste)
and
Fresh Cilantro (to taste)
.
