Butternut Tamales With Pepita Sauce Recipe

Ingredients For Butternut Tamales With Pepita Sauce Recipe

• 1 Ne onion, diced
• 2 Poblano peppers, diced
• 46 Garlic cloves, rough chopped
• 2 cup Cooked butternut squash, mashed with a fork
• 4 ounce Queso fresco cheese
• 0.75 teaspoon Salt
• 0.75 teaspoon Cumin
• 3 cup Masa Harina
• 1 teaspoon Salt
• 1 teaspoon Cumin
• 0.5 teaspoon Baking powder
• 2.75 cup Veggie or chicken stock or broth, more as needed
• 0.33000000000000007 cup Olive oil
• 0.5 The onion/poblano mixture
• 1.25 cup Water Or Broth
• 1 teaspoon Salt
• 1 teaspoon Coriander
• 0.5 cup Packed cilantro, stems ok
• 1 teaspoon Lime juice
• 0.5 cup Pepitas
• 14 ounce 2 cans of black beans, rinsed, drained
• 0.25 cup Water or veggie broth
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• 1 teaspoon Chili powder
• 1 teaspoon Dried oregano
• 1 tablespoon Olive oil