| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Mexican, Tamale, Potato swee |
4 |
To 6 |
INGREDIENTS
| 1 |
|
Sweet potato; baked |
| 3/4 |
lb |
MASA HARINA |
| 3/4 |
lb |
Quick-cooking grits |
| 2 |
ts |
Baking powder |
| 1 |
tb |
Sugar |
| 2 |
ts |
Salt |
| 1/2 |
|
Poblano or any other mild green chile, peeled, seeded, and chopped |
| 1/2 |
c |
Chopped cilantro |
| 1/2 |
lb |
Oaxaca or mozzarella cheese; cut into 1/4-inch slices |
| 1 |
c |
Whole corn kernels |
| 1 |
|
Stick butter |
| 4 |
c |
Milk |
| 1 |
c |
Chopped corn |
| 20 |
|
Dried corn husks (available at Latin food stores) |
INSTRUCTIONS
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.
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.
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.
Put tamales in a steamer and steam over simmering water for 1 hour. Serve
immediately.
Busted and entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #877 by Bill Webster <thelma@pipeline.com> on
Nov 01, 1997
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