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Tamales 33

Tamales 33 is built on Very Hot Water, Cold Chicken Stock Or Canned Broth, Baking Powder, Salt, and Cayenne Powder. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/4 cup
• 1/4 cup
• 1
• 2 1/2
• 1
• 1
• 1/2 tsp

Method (preview)

1. 1

   Preheat oven to 375F. Pierce sweet potato and place on a baking sheet. Place in oven and bake 50 minutes, or until completely soft.

2. 2

   Remove from oven and let cool slightly.

3. 3

   Place corn husks in a large bowl; add water to cover and let stand at least 30 minutes.

4. 4

   Meanwhile, place masa harina in an electric stand mixer fitted with paddle attachment.

5. 5

   With mixer on low speed, add hot water in a slow, steady stream until dough forms into a ball.

6. 6

   Increase speed to medium-high and mix 5 minutes.

7. 7

   Reduce speed to low and add shortening,

8. 8

   Increase speed to medium-high and beat 5 more minutes, until dough is smooth and light, stopping midway to scrape sides of bowl.

9. 9

   In a small bowl, stir together chicken stock, baking powder, and 1 1/2 teaspoons salt.

10. 10

    With mixer on low speed, slowly add stock to dough, beating until combined, occasionally scraping sides of bowl.

11. 11

    Increase speed to medium-high; beat 5 minutes more, or until light and fluffy.

12. 12

    Peel sweet potato; discard skin.

13. 13

    Place flesh in a food processor fitted with metal blade.

14. 14

    Add maple syrup, cayenne pepper, chili powder, and remaining teaspoons of salt; process until smooth, about 2 minutes.

15. 15

    Add half of sweet potato puree (about 1/2 cup) to dough in mixer.

16. 16

    Mix on high until blended, occasionally scraping sides of bowl.

17. 17

    Drain corn husks and pat dry.

18. 18

    Lay out 4 husks on board.

19. 19

    Divide half the tamale dough evenly among husks; spread into 5-inch squares, leaving 1 inch at each end of the tamale uncovered.

20. 20

    Spoon 1 tablespoon sweet potato puree in center of each tamale and spread down the middle of each dough square, leaving 1/2 inch dough exposed at each end.

21. 21

    Spoon a scant 1/4 cup turkey on top of sweet potato.

22. 22

    Meanwhile, fill a large pot with 2 inches water; bring to a simmer.

23. 23

    Place tamales in a steamer basket, set basket in pot (basket should not touch water), and cover with a tight-fitting lid.

24. 24

    Steam tamales 35 to 40 minutes, checking occasionally to maintain water level (tamales are done when dough easily pulls away from husk).

25. 25

    Serve hot.