South American tamales are mostly masa served with delicious sauces, whereas Central American tamales rely on stewed meats and veggies to add flavor. This recipe is more in a South American style but uses Kabocha, a Japanese winter squash, to add substance and sweetness. Any winter squash, like butternut or acorn, will make a good substitute.
- 3 pounds Kabocha squash, steamed and pureed
- 2 cups quinoa, cooked
- 2 cups masa harina
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 1 tablespoon minced garlic
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- Combine ingredients in a large bowl.
- Prepare the tamales.
- Steam the tamales until the masa is firm, about 20-30 minutes.
- Serve with your favorite Aji.