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Squash, Black Bean & Goat Cheese Tamales
Source: © EatingWell Magazine
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Active Time:  1 Hour 30 Minutes
Total Time:  2 Hours 30 Minutes
Yield:  16 tamales
Tamales are a sign of celebration at holiday gatherings in Mexican households on both sides of the border, especially for occasions like Christmas Eve or New Year’s Eve dinner. Here we stuff them with creamy winter squash, black beans and tangy goat cheese.

Make Ahead Tip: The batter (Step 2) and filling (Step 3) will keep, covered, in the refrigerator for up to 2 days. Steamed tamales will keep, covered, in the refrigerator for up to 2 days or in the freezer for up to 3 months. Reheat tamales in a steamer or in the microwave on Medium power.
RECIPE INGREDIENTS
For Squash, Black Bean & Goat Cheese Tamales :
4 ounces   dried cornhusks See note
For Batter:
1 3/4 cups   masa (see Note)
1 1/4 cups   hot water
1 1/2 cups   part-skim ricotta cheese
1/4 cup  canola oil
2 teaspoons   baking powder
2 teaspoons  salt
2 cups   quick-cooking grits or cornmeal
1/2-3/4  cup vegetable broth or reduced-sodium chicken broth
For Filling:
20 ounces   frozen winter squash, thawed (about 2 cups; see Tip)
1 15-ounce can   black beans, rinsed
1 4-ounce can   chopped green chiles, drained
3/4 teaspoon   salt
3/4  cup   crumbled goat cheese
Squash, Black Bean & Goat Cheese Tamales Recipe at Cooking.com
DIRECTIONS
To prepare wrappers: Place cornhusks in a large bowl, cover with hot water and weight with a heavy plate or pan to completely submerge them. Let soak for 30 minutes.
To prepare batter: Put masa and 1 1/4 cups hot water in a large bowl; stir with a wooden spoon until a soft dough forms. Beat ricotta, oil, baking powder and salt in another large bowl with an electric mixer on medium-high speed for 2 minutes. Reduce speed to low. Add grits (or 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.
To prepare filling: Place squash puree in a fine-mesh sieve and gently press on it to extract excess liquid. Transfer to a medium bowl and add beans, chiles and salt; stir until combined.
To assemble tamales: Drain the cornhusks and pat dry. Sort through and pick out 16 large, unblemished husks to use as wrappers. Cut about 2 dozen thin, long strips from the remaining husks to use as ties (or use kitchen string instead). Cover the husks and ties with a damp towel to keep moist.
Working on a clean surface, unfold one of the large cornhusks so it’s completely flat. Spread 1/3 cup of the batter in the center of the husk in a 4-inch square, leaving a wide border at the top and the bottom. Spoon 2 tablespoons of the filling in a thin strip down the length of the batter. Top the filling with 1 rounded teaspoon goat cheese.
Bring the two long sides of the cornhusk together, causing the batter to completely surround the filling—but don’t fold the sides over the tamale yet. Fold the cornhusk ends in, then fold the sides around the tamale. If a cornhusk splits while you’re folding the tamale, just wrap a second husk right over the first and finish rolling. Tie the tamale closed using a thin strip of cornhusk. Repeat with remaining ingredients to make 15 more tamales. (You may have a little batter and/or filling left over).
To steam tamales: Fill a large Dutch oven with 1 inch of water. Place a steamer basket in the pot and loosely place the tamales upright in the basket. Cover and steam over medium heat for 1 hour. Check the water level periodically and add more boiling water if necessary. The tamales are done when the batter is firm and easily pulls away from the wrapper.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
Vegetarian Holiday
Mexican Holiday: Hearty Tamales
Nutrition Facts per Serving
Yield: Yield:  16 tamales
Calories: 232
Fat. Total: 7g
Protein: 8g
Carbohydrates, Total: 35g
Fat, Saturated: 3g
Fiber: 4g
Cholesterol: 10mg
Sodium: 612mg
% Cal. from Fat: 27%
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