Sweet Potato Delta Tamale Recipe
Filled with Sweet Potato, Black Beans, Chipotle, and Corn. Topped with Tomatillo-Lime Broth.
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Ingredients
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Tamale Dough
Filling
Tomatillo-Lime Broth
Method
Tamale Dough Preparation
- 1
Mix the Dough
In a large mixing bowl, combine masa harina, baking powder, and salt. Gradually add vegetable broth and vegetable oil, mixing until a smooth dough forms.
- 2
Cover and Rest
Cover the dough with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 3
Cook Sweet Potatoes
Peel and chop sweet potatoes into cubes. Boil in water until tender, about 15-20 minutes. Drain and mash them in a bowl.
- 4
Prepare Filling
In a skillet, heat a little oil over medium heat. Sauté diced onion and garlic until translucent. Add in mashed sweet potatoes, black beans, corn, chipotle peppers, cumin, salt, and black pepper. Mix well and cook for an additional 5 minutes. Remove from heat.
Tomatillo-Lime Broth Preparation
- 5
Make the Broth
In a pot, combine chopped tomatillos, vegetable broth, lime juice, and salt. Bring to a simmer and cook for about 10 minutes until tomatillos are soft.
- 6
Blend the Broth
Remove from heat and blend the mixture until smooth. Stir in chopped cilantro.
Assembling and Cooking Tamales
- 7
Prepare Corn Husks
Soak corn husks in warm water for about 30 minutes to soften.
- 8
Assemble Tamales
Take a soaked corn husk, spread about 2-3 tablespoons of tamale dough in the center, add 1-2 tablespoons of filling, and fold the sides of the husk over the filling. Tie with a strip of husk to secure.
- 9
Steam Tamales
Place tamales upright in a steamer basket. Steam for 1 to 1.5 hours, adding water as necessary, until the dough is firm.
