4 oz. dried corn husks - This was about 50 of different shapes and sizes
Batter1 3/4 c. masa
1 1/4 c. hot water
1 1/2 c. part skim ricotta
1/4 c. canola oil
2 tsp. baking powder
2 tsp. salt
2 c. grits or cornmeal
1/2-3/4 c. vegetable stock
Filling1 15 oz. can solid pack pumpkin puree
1 15 oz. can black beans, drained or 2 c. cooked and chilled
1 4 oz. can chopped green chiles, drained
3/4 tsp. salt
3/4 c. crumbed goat cheese
For servingGuacamole and lime wedges
PreparationPlace corn husks in a bowl, fill with hot water and soak for 30 minutes, loosely separating them
Prepare Batter: Put masa and water in a large bowl, stir with a wooden spoon until a soft dough forms (I added another 1/2 c. water as I used instant masa). In the bowl of a stand mixer, beat ricotta, oil, baking powder and salt. Beat in grits/cornmeal, then add masa mixture until incorporated, add stock until batter is smooth and spreadable, but not runny.
Prepare filling: Pour pumpkin into a strainer and set to drain, gently pressing to release water. Pour into a bowl, add black beans and drained chiles, stir and season with salt.
Assemble tamales: Drain water from husks, gently pat dry with a towel. Place a steamer basket in a large pot, fill with water just to the stop of the steamer. Spread 1/3 c. masa into the center of the husk, spoon 2 tbsp. filling in and sprinkle with goat cheese, fold the sides in then roll from the bottom. Place the tamale seam side down into the steamer basket, repeat with remaining husks.
Cover the pot and place on a burner over high, bring to a boil and then reduce to a simmer. Set a kitchen timer for 60 minutes, and check tamales for water often. (I refilled my water 2 times to make sure there was always enough).
Use tongs to remove from the pot, masa should be firm and pulling away from husks.
Serve with guacamole, if desired.
Store leftover tamales in a tupperware still in husks. To reheat, steam for 10 minutes.
Leftovers are good for 2-3 days.
L - Masa, R - Filling, C - Goat Cheese
Corn husks and steamer
Cooked tamales, still in husks. Tying a knot to hold them together is optional if wrapped tightly.