Ingredients

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.

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  • dandelion 5 years ago
    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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