Bolivian Quinoa Humintas (Tamales)

SOAK 12 large or 24 small corn husks in warm water for at least 1 hour or until softened and easy to fold. (A plate placed on top of husks will help in keeping husks submerged.) Set aside remaining dry husks; they will be used later in recipe.

HEAT butter in small skillet over medium heat. Add onion; cook, stirring occasionally, for 3 minutes or until tender.

PLACE quinoa in a food processor; cover. Pulse a few times until coarsely ground. Add evaporated milk, cooked onion, quinoa, eggs, sugar, salt, anise, cinnamon, pepper paste and cheeses. Pulse until well blended. (The batter will be somewhat thick.)

PLACE one large or two small soaked corn husks overlapped on work surface. Spread 1/3 cup filling, using back of spoon, to form a square in the center of the lower half of husk(s). Fold left edge over filling. Fold pointy end of husk and tuck in while folding over right edge (one end will be open). Tie with strip of corn husk or twine. Repeat with remaining dry husks and filling.

PLACE vegetable steamer in large pot; add water to just below steamer. Arrange tamales upright in steamer rack. Cover top of tamales with remaining dry husks and a damp towel; cover with lid. Bring to a boil; reduce heat to low. Steam, adding water as needed, for about 30 to 45 minutes or until filling pulls away from the husks. Serve warm.