Sweet Potato TamalesFrom chefgil 5 years ago
- 11/2 lb sweet potato, baked at 325F until soft shopping list
- 1 tsp ground cinnamon shopping list
- 1/4 tsp ground cloves shopping list
- 1 tsp ground allspice shopping list
- 3/4 lb masa harina shopping list
- 3/4 lb quick-cooking grits shopping list
- 1 lb yellow cornmeal shopping list
- 1 Tbsp baking powder shopping list
- 1 medium onion, coarsely chopped shopping list
- 1 head roasted garlic, cloves removed, and mashed shopping list
- 2 c chicken stock shopping list
- 6 Tbsp lard shopping list
- 1 Tbsp sugar shopping list
- 2 tsp salt shopping list
- 1 Poblano, roasted, peeled, seeded, and chopped shopping list
- 1 Anaheim, peeled, seeded, and chopped shopping list
- 1 Serrano, peeled, seeded, and chopped shopping list
- 1 jalapeno, roasted, peeled, seeded, and chopped shopping list
- 1 Tbsp chopped cilantro shopping list
- 1 c whole corn kernels shopping list
- 2 c milk shopping list
- 1 c chopped corn (use processor) shopping list
- 1/2 lb Cotija (Mexican semi hard cheese) shopping list
- 20 dried corn husks (available at Latin food stores) shopping list
How to make it
- 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.
The Cookchefgil Stanardsville, VA
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