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Tamales 31

This Tamales 31 recipe uses Butter At Room Temperature, Firmly Packed Brown Sugar, Ground Cinnamon, Lard Or Additional Butter, and Fat Skimmed Chicken Broth. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/4 cup
• 2 tbsp
• 1 tbsp
• 1 1/2 lb
• 1/4 cup
• 1 cup
• 1 1/4 cup
• 1 tbsp

Method (preview)

1. 1

   In a small bowl, mix butter, brown sugar, and cinnamon.

2. 2

   Set sweet potato halves, cut side up, in a baking dish, and rub cut sides equally with butter mixture.

3. 3

   Bake in a 350 oven until soft when pressed, about 1 hour.

4. 4

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

5. 5

   In a 1- to 2-quart pan over low heat, melt lard.

6. 6

   Pour in chicken broth and stir until warm.

7. 7

   Add broth mixture to sweet potatoes; mix well.

8. 8

   Gradually add masa flour, stirring until well blended.

9. 9

   Stir in baking powder and chipotles and season with salt and pepper to taste.

10. 10

    Tear 3 or 4 corn husks into long, thin strips.

11. 11

    Spoon a scant 1/3 cup filling lengthwise down center of husk.

12. 12

    Fold bottom edge over filling and roll up tamale.

13. 13

    Tie each end with a thin strip of husk.

14. 14

    Repeat until all filling is used.

15. 15

    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.

16. 16

    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.

17. 17

    Remove tamales and let stand at least 10 minutes before serving.

18. 18

    Nutritional analysis per tamale.