Yield: 25-30 tamales
4½ cups masa harina, such as Maseca
3¾ cups cold water
1½ cups cold lard or vegetable shortening
1 teaspoon sea salt
Mix all ingredients until uniform. Refrigerate for between 1 hour and 48 hours until golden. (Up to a week.)
FILLING & HUSKS
1 package of dried corn hojas (husks)
2 large spaghetti squash
1 tablespoon brown sugar
Sea salt, to taste
Preheat the oven to 350 F.
Oil the pan. Cut the squash in half. Salt both sides of the squash and roast face down in pan for about 20 minutes, or until fork tender.
When the squash comes out of the oven, add brown sugar.
Let the squash cool so you don’t burn yourself. Then scrape the squash from its skin with a fork.
Soak the cornhusks briefly in warm water.
Flatten out the masa as you spread it thin on top of the corn husk. Make sure the masa goes all the way across the husk.
Add some squash onto the cornhusk. Proportionally, you should use about 1.5 ounces of masa to 2 ounces of filling.
Roll and steam for 35 minutes.
SAGE POMEGRANATE COMPOUND BUTTER
1 seeded pomegranate
1 tablespoon chopped fresh sage
1 teaspoon salt
1 pound butter
Butter should be cut in small pieces. Combine all ingredients in food processor and mix.
GREEN CHILE APPLE PUREE
6 apples (local, when available)
1 tablespoon butter
3 tablespoons of green chile
Sauté apples and butter, then puree with 3 tablespoons of green chile. Season with salt to taste.
ROASTED SQUASH SEEDS
Clean the seeds. Roast the squash seeds at 350 F for 12 minutes.
Smear some Apple Green Chile Puree on the plate. Place two cooked and de-husked tamales on top. Spoon about 2 teaspoons of Compound Butter on top of the hot tamales. Garnish with fried sage or sprouted greens.