| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce11 | 12 | servings | ||
INGREDIENTS
| 3/4 | c | Boiled; peeled, finely-diced sweet |
| Potatoes | ||
| 1 | c | Finely-shredded cooked duck |
| 1 | Chipotle pepper in adobo; drained, and | |
| ; finely chopped | ||
| 25 | Fresh corn husks or dried husks; plus | |
| 1 | Corn husk torn into strips; for tying | |
| Basic Tamale Dough; see * Note |
INSTRUCTIONS
* Note: See the .Basic Tamale Dough. recipe which is included in this collection. If using dried corn husks, soak in hot water until softened, about 30 minutes. In a small bowl, mix sweet potatoes, duck and chipotle pepper to make filling. Choosing largest ones, place corn husks, one at a time, on work surface and spread 1/4 to 1/3 cup tamale dough over wide end of husk; top with a tablespoon of duck filling. Fold husk around tamale filling to completely enclose, and tie off each end with a strip of corn husk. Repeat until all dough and filling has been used. In a large pot fitted with a steaming rack, arrange tamales and cover with remaining soaked corn husks or a damp dish towel. Pour in enough boiling water to reach just under steaming rack, cover tightly and return to a boil over high heat. Reduce heat slightly to maintain gentle bubbling and steam. Cook about 1 hour, adding more boiling water if necessary, until tamales are cooked through. Uncover pot and let tamales rest 10 minutes before serving. This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-058 broadcast 03-25-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-25-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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