INGREDIENTS

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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