Acorn squash tamales Recipe - Los Angeles Times

Acorn squash tamales Recipe - Los Angeles Times

www.latimes.com

In my continuing obsession with the evolution of Latin foods in America, I've noticed that the latest rage has been dining on demand, a merger of traditional cooking and fast food. And I don't mean...

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Cooking tools:

  • Blender
  • Instant-read thermometer
  • Stove
  • Oven
  • Saucepan
  • Saute pan
  • Steamer basket
  • Stove-top steamer
  • Chef's knife
  • Bread knife
  • Sharp-edged spoon
  • Oval serving spoon
  • Plate
  • Loaf pan
  • Baking dish
  • Serving bowl
  • Mixing bowl
  • Cutting board
  • Measuring spoon
  • Spoon
  • Slotted spoon
  • Tongs
  • Colander
  • Refrigerator
  • Plastic wrap
  • Aluminum foil
  • Kitchen towel

Ingredients

  • 1 dozen dried guajillo chiles, stemmed and seeded
  • 3 cups good-quality chicken broth
  • 2 cloves garlic, peeled
  • 1/2 white onion, coarsely chopped
  • 2 boneless pork shoulder chops, each about 6 ounces
  • Coarse sea salt
  • Freshly ground black pepper
  • 2 tablespoons grape seed oil
  • Guajillo chile sauce
  • 2 acorn squash
  • 3 ounces creamy goat cheese
  • 1 1/4 cups prepared fresh masa (bought from a good Latin market)

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