Home >> Main Index >> Mexican Recipes >> Chile - Spiced Sweet Potato Tamales

Chile - Spiced Sweet Potato Tamales

You can wrap these with either corn husks or bananna leaves. Posted on tomzap.com by Puerto Bill.
Main Index
Mexican Recipes
Food of the Gods
Spanish Language
Food Vocabulary

Dried corn husks are available in some well-stocked supermarkets and in Mexican markets. Before using, separate husks and discard silks; soak husks in hot water until pliable, about 20 minutes. 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 extra in case some tear in the process. You can make and steam the tamales up to a day ahead; cover and chill. Reheat in steamer 15 to 20 minutes.

    1/4 cup (1/8 lb.) butter, at room temperature
    2 tablespoons firmly packed brown sugar
    1 tablespoon ground cinnamon
    1-1/2 pounds garnet or jewel sweet potatoes, scrubbed and halved lengthwise
    1/4 cup lard or additional butter
    1 cup fat-skimmed chicken broth
    1-1/4 cups dehydrated masa flour
    1 tablespoon baking powder
    2 canned chipotle chiles, drained and minced
    Salt and fresh-ground pepper
    20 dried corn husks, soaked (or use bananna leaves)

In a small bowl, mix butter, brown sugar, and cinnamon. Set sweet potato halves, cut side up, in a baking dish, and rub cut sides equally with butter mixture. Bake in a 350 oven until soft when pressed, about 1 hour.

Scoop flesh from sweet potatoes (discard skins) into a bowl; mash with a fork until smooth.

In a 1- to 2-quart pan over low heat, melt lard. Pour in chicken broth and stir until warm. Add broth mixture to sweet potatoes; mix well. Gradually add masa flour, stirring until well blended. Stir in baking powder and chipotles and season with salt and pepper to taste.

Tear 3 or 4 corn husks into long, thin strips. Lay a whole husk flat on a work surface, smooth side down, with one long edge closest to you. Spoon a scant 1/3 cup filling lengthwise down center of husk. Fold bottom edge over filling and roll up tamale. Tie each end with a thin strip of husk. Repeat until all filling is used.

In an 8- to 10-quart pan, position a rack at least 1 inch above 1 inch of water; bring to a boil over high heat. Set tamales on rack, lower heat to maintain a simmer, cover, and steam until filling is firm, about 1 hour, adding water to pan as needed to maintain 1-inch depth. Remove tamales and let stand at least 10 minutes before serving.

| Top of page | Main index | Search | What's new |
The Pacific Coast of Mexico www.tomzap.com Tom Penick:  tom@tomzap.com