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SWEET POTATO TAMALES
  • 1 sweet potato, baked
  • 3/4 pound masa harina
  • 3/4 pound quick-cooking grits
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1/2 poblano or any other mild green chile, peeled, seeded, and chopped
  • 1/2 cup chopped cilantro
  • 1/2 pound Oaxaca or mozzarella cheese, cut into 1/4-inch slices
  • 1 cup whole corn kernels
  • 1 stick butter
  • 4 cups milk
  • 1 cup chopped corn
  • 20 dried corn husks (available at Latin food stores)
    1. Peel sweet potato, mash, and let cool. In a large bowl combine masa harina, grits, baking powder, sugar, salt, chile, cilantro, and whole corn and toss well.

    2. In a saucepan combine butter, milk, and chopped corn and bring to a boil. Simmer for 15 minutes. Add to dry ingredients and fold with a spatula until combined well. Add sweet potato and combine well. Make depressions in mixture to speed cooling and let cool until just slightly warm. Refrigerate until cold and cover until ready to use.

    3. Soak corn husks in warm water for 20 minutes, or until pliable. Place 1/2 cup sweet potato mixture in each husk and fold over sides to enclose filling. Fold ends over top and secure with string like a package.

    4. Put tamales in a steamer and steam over simmering water for 1 hour. Serve immediately.

     

     
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