Recipe Archives->Mexican->Tamales 33

Smoked Turkey-Sweet Potato Tamales
Serves 8

1 sweet potato
10 large corn husks
1 3/4 cups masa harina
1 1/4 cups very hot water
1/2 cup plus 2 Tbsp. cold vegetable shortening
1/4 cup cold chicken stock or canned broth
1 tsp. baking powder
2 1/2 tsp. salt
1 Tbsp. maple syrup
1 tsp. cayenne powder
1 tsp. chili powder
1 (6-ounce) chunk smoked turkey breast, chopped

Preheat oven to 375F. Pierce sweet potato and place on a baking
sheet. Place in oven and bake 50 minutes, or until completely soft.
Remove from oven and let cool slightly. Place corn husks in a large
bowl; add water to cover and let stand at least 30 minutes.

Meanwhile, place masa harina in an electric stand mixer fitted with
paddle attachment. With mixer on low speed, add hot water in a slow,
steady stream until dough forms into a ball. Increase speed to
medium-high and mix 5 minutes. Reduce speed to low and add shortening,
2 tablespoons at a time, until blended. Increase speed to medium-high
and beat 5 more minutes, until dough is smooth and light, stopping
midway to scrape sides of bowl.

In a small bowl, stir together chicken stock, baking powder, and 1
1/2 teaspoons salt. With mixer on low speed, slowly add stock to
dough, beating until combined, occasionally scraping sides of bowl.
Increase speed to medium-high; beat 5 minutes more, or until light
and fluffy.

Peel sweet potato; discard skin. Place flesh in a food processor
fitted with metal blade. Add maple syrup, cayenne pepper, chili
powder, and remaining teaspoons of salt; process until smooth, about
2 minutes. Add half of sweet potato puree (about 1/2 cup) to dough
in mixer. Mix on high until blended, occasionally scraping sides
of bowl.

Drain corn husks and pat dry. Tear 16 1/4-inch-wide strips from 2
husks to use for tying tamales. Lay out 4 husks on board. Divide
half the tamale dough evenly among husks; spread into 5-inch squares,
leaving 1 inch at each end of the tamale uncovered. 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. Spoon a scant 1/4 cup turkey on top of sweet potato.

Roll corn husks starting at one side, so filling is completely
enclosed and husk overlaps itself. Twist ends to close; tie each
end with reserved strips. Repeat with remaining ingredients.

Meanwhile, fill a large pot with 2 inches water; bring to a simmer.
Place tamales in a steamer basket, set basket in pot (basket should
not touch water), and cover with a tight-fitting lid. Steam tamales
35 to 40 minutes, checking occasionally to maintain water level
(tamales are done when dough easily pulls away from husk). Serve
hot.

Printable version: tamales33.txt.