Sweet Squash and Bean Tamales

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Step by step

Method

1. 1

   Dissolve 1 teaspoon culinary tequesquite in 1 cup water and let the grit settle. Pour off the clear liquid, leaving sediment behind. Use 6 pounds seeded squash, 1 pound piloncillo in 5 pieces and another cup water in the pot.

2. 2

   Cook the squash covered with piloncillo, water and the tequesquite soaking water. Add ¾ cup sugar during cooking and check the squash for tenderness after 40 minutes.

3. 3

   Blend 4 cups cooked beans with just enough reserved bean liquid to move the blender. Stir in up to 1½ cups brown sugar, tasting as you go.

4. 4

   Let the cooked squash cool enough to handle, remove the skin and mash the flesh. Reserve its cooking liquid.

5. 5

   Mix up to 2 pounds pinole gradually into the squash until the dough spreads easily and holds its shape. Add a little reserved squash liquid if dry; the amount needed varies with the squash.

6. 6

   Spread squash dough on a clean softened husk, add a layer of sweet beans, fold and arrange upright in a steamer.

7. 7

   Cover and steam for 1½ hours, checking doneness and maintaining water below the tamales.