Ingredients Jump to Instructions ↓

  1. Sweet Potato Tamales

  2. 12 to 15 tamales

  3. 1/4 cup (1/8 lb.) butter, at room temperature

  4. 2 tablespoons firmly packed brown sugar

  5. 1 tablespoon ground cinnamon

  6. 1 1/2 pounds garnet or jewel sweet potatoes, scrubbed and halved lengthwise

  7. 1/4 cup lard or additional butter

  8. 1 cup fat-skimmed chicken broth

  9. 1 1/4 cups dehydrated masa flour

  10. 1 tablespoon baking powder

  11. 2 canned chipotle chiles, drained and minced

  12. Salt and fresh-ground pepper

  13. 20 dried corn husks, soaked

  14. In a small bowl, mix butter, brown sugar, and cinnamon. Set sweet

  15. potato halves, cut side up, in a baking dish, and rub cut sides

  16. equally with butter mixture. Bake in a 350 oven until soft when

  17. 1 hour. Scoop flesh from sweet potatoes

  18. 1- to

  19. 2-quart pan over low heat, melt lard. Pour in chicken broth and stir until warm. Add broth mixture to sweet potatoes; mix well.

  20. Gradually add masa flour, stirring until well blended. Stir in

  21. baking powder and chipotles and season with salt and pepper to

  22. taste. Tear 3 or 4 corn husks into long, thin strips. Lay a whole

  23. husk flat on a work surface, smooth side down, with one long edge

  24. closest to you. Spoon a scant 1/3 cup filling lengthwise down center

  25. of husk. Fold bottom edge over filling and roll up tamale. Tie

  26. each end with a thin strip of husk. Repeat until all filling is

  27. 8- to 10-quart pan, position a rack at least

  28. 1 inch

  29. above 1 inch of water; bring to a boil over high heat. Set tamales

  30. on rack, lower heat to maintain a simmer, cover, and steam until

  31. filling is firm, about 1 hour, adding water to pan as needed to

  32. 1-inch depth. Remove tamales and let stand at least

  33. minutes before serving. Nutritional analysis per tamale.

  34. Notes: Dried corn husks are available in some well-stocked supermarkets

  35. and in Mexican markets. Before using, separate husks and discard

  36. silks; soak husks in hot water until pliable, about 20 minutes.

  37. You will need about 15 large, well-shaped husks for the tamales and 3 to 4 to tear into strips for tying, but we suggest soaking a few

  38. extra in case some tear in the process. You can make and steam the

  39. tamales up to a day ahead; cover and chill. Reheat in steamer 15

  40. to 20 minutes.


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