Recipe

Sweet Potato Tamales Recipe

	Chefgil / All my dishes 4 months, 1 week ago Southern ingredients in a Mexican staple. Lots of steps but not difficult. Well worth the effort Prep:60m Cook:60m Servings:8	Chefgil
	mexican lots of steps

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Ingredients

11/2 lb sweet potato, baked at 325F until soft

1 tsp ground cinnamon

1/4 tsp ground cloves

1 tsp ground allspice

3/4 lb masa harina

3/4 lb quick-cooking grits

1 lb yellow cornmeal

1 Tbsp baking powder

1 medium onion, coarsely chopped

1 head roasted garlic, cloves removed, and mashed

2 c chicken stock

6 Tbsp Lard

1 Tbsp sugar

2 tsp salt

1 Poblano, roasted, peeled, seeded, and chopped

1 Anaheim, peeled, seeded, and chopped

1 Serrano, peeled, seeded, and chopped

1 Jalapeno, roasted, peeled, seeded, and chopped

1 Tbsp chopped cilantro

1 c whole corn kernels

2 c milk

1 c chopped corn (use processor)

1/2 lb Cotija (Mexican semi hard cheese)

20 dried corn husks (available at Latin food stores)

Directions

Peel sweet potato, mash with spices, and let cool.

In a large bowl, combine: masa harina, grits, cornmeal, baking powder, sugar, salt, chilies, cilantro, and whole corn. Toss well.

In a saucepan combine lard, milk, stock, roasted Garlic, and chopped corn and bring to a boil.

Simmer for 15 minutes.

Add sweet potato and combine well.

Add to dry ingredients and, using your fingers, fold until well combined.

Make depressions in mixture to speed cooling and let cool until just slightly warm.

Stir in Cotija

Refrigerate until cold and cover until ready to use.

Soak corn husks in warm water.

Remove the cornhusks from the water and set aside the best 20 husks. Drain and pat dry.

Tear the remaining husks into 1-inch wide strips to be used for tying.

Lay 2 husks (or about a 5 inch piece of parchment) flat on a work surface, with the tapered ends facing out and the broad bases overlapping by about 3 inches.

Place about 1/3 cup of masa mixture in the center.

Bring the long sides up over the masa, slightly overlapping, and pat down to close. (If the masa drips out a little at the seam that is no problem.)

Tie each end of the bundle with a strip of cornhusk (or string), pushing the filling toward the middle as you tie. Trim the ends to about 1/2-inch beyond the tie.

In an 8- to 10-quart pan, position a rack at least an inch above 1 inch of water and bring to a boil over high heat.

Set the tamales on the rack, lower the heat to maintain a simmer, cover, and steam until the tamale filling is firm (about 1 hour), adding water to the pan as needed to maintain 1-inch depth.

Remove tamales and let stand at least 10 minutes before serving.

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Comments

dandelion 4 months, 1 week ago said:
Actually I think that the sweet potato or yam is of South American origin. This is a latin meal. Sounds good too. :) THX

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Alterations

chefgil 4 months ago said:
Mrs Chef was proof reading. SHe noticed that there was an onion in the ingredients, but not in the recipe. Bad form, that!
Add the onion to the milk/stock mixture and let it soften during the simmer.
The spices in the yam add a nice background flavor, but it wouldn't hurt to boost the quantity a bit.
Once I added the yam to the milk/stock mixture, I wanted to eat it like soup. It smelled absolutely delicious.
Please note: when adding the wet to the dry, the mixture is HOT! Unless you have hands like an Iron worker, (or a very old chef) use a heavy wooden spoon to mix the ingredients

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