cups masa harina (find it in the baking aisle)
oz vegetable broth
tablespoons olive oil
cups finely diced butternut squash
cup fresh corn kernels
Kosher salt, to taste
Freshly ground black pepper, to taste
chipotles in adobo sauce
teaspoons kosher salt, to taste
Make the sauce. Place chile pods and chipotle sauce in a small saucepan with water. Bring to a boil over medium heat, then lower heat. Let simmer for about 15-20 minutes. Transfer the sauce to a blender and blend until smooth. Strain the sauce into a bowl, season with salt to taste.
Tip: If making masa in advance, transfer it into a Ziploc® brand bag and refrigerate or freeze until ready to assemble the tamales.
Before assembling the tamales, soak the dried corn husks in hot water for 20-30 minutes.
Tip: This is easy to do in a Ziploc® brand bag. Simply put the husks in, add water, seal, and allow to sit. Once the corn husks are pliable, remove and lightly dry them with a kitchen towel.
Once cooked, remove the husks and serve with a drizzle of the reserved chile sauce, and enjoy!
Tip: You can also refrigerate or freeze cooked and cooled tamales in Ziploc® brand bags for another time, or for gifting to friends and family. Tamales can be reheated in the steamer or microwave.