Sweet-potato tamales
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Sweet-potato tamales
  Sweet Potato    Tamales    Starch  
Last updated 6/12/2012 1:25:57 AM. Recipe ID 60127. Report a problem with this recipe.
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      Title: Sweet-potato tamales
 Categories: Starch, Hispanic
      Yield: 8 Servings
 
 
       20    dried corn husks
    1 1/2 c  corn kernels
        1 md onion
        1 c  defatted chicken broth
    1 1/2 TB margarine
    1 1/4 c  yellow cornmeal
        2 md boiled sweet potatoes --
  :          cubed and drained
  :          freshly ground black pepper
  
  This recipe is one of four stemming from interview and collaboration
  between Holly McCord of Prevention magazine and chef, Bobbie Flay of
  the Mesa Grill, NYC. * Rinse husks; soak 2 hrs. in warm water. *
  Puree corn, onion and broth in a food processor. Transfer to a bowl;
  cut in margarine. Using your fingers, mix in cornmeal and pepper (to
  taste) until margarine is blended. Mash in sweet potatoes. * Drain 16
  husks; pat dry. (Tear remaining husks into 1-in.-wide strips for
  tying ends.) Lay 2 husks flat, tapered ends facing out and broad
  bases overlapping by about 3 in. Place 1/2 C. of cornmeal mixture in
  center. Bring long sides up, overlapping slightly; pat to close. Tie
  ends with cornhusk strips. Trim ends. * Steam single layers of
  tamales, covered tightly, on rack over boiling water for 45 min. To
  serve, slit tops; push ends toward middle to expose filling. Top with
  1 tbsp. orange-honey butter, as follows: Boil 1 c. orange juice;
  reduce to 1/3 c. Remove from heat; cool. Whip in 2 Tbsp. honey, 1
  tbsp. light margarine (softened) and black pepper to taste.
  
  COOKS Tip:  Refer to recipe called  Tamales Nortenos, in book by Garry
  
  Howard for detailed instructions on how to work with the corn husks,
  etc. --[Pat H. McRecipe Oc 96]
  
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Recipe ID 60127 (Apr 03, 2005)

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