Cobalt cafe - sweet potato tamales
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Cobalt cafe - sweet potato tamales
  Sweet    Potato    Tamales    Mexican  
Last updated 6/12/2012 1:16:54 AM. Recipe ID 47007. Report a problem with this recipe.
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      Title: Cobalt cafe - sweet potato tamales
 Categories: Mexican, Tamale, Potato swee
      Yield: 4 To 6
 
      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)
 
  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 




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Recipe ID 47007 (Apr 03, 2005)

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