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Raciónes: 12

Ingredientes

Cost per serving $0.79 view details
  • 3/4 c. Boiled, peeled, finely-diced sweet
  •     potatoes
  • 1 c. Finely-shredded cooked duck
  • 1 x Chipotle pepper in adobo liquid removed, and finely minced
  • 25 x Fresh corn husks or possibly dry husks plus
  • 1 x Corn husk torn into strips for tying
  •     Basic Tamale Dough see * Note

Direcciones

  1. If using dry corn husks, soak in warm water till softened, about 30 min.
  2. In a small bowl, mix sweet potatoes, duck and chipotle pepper to make filling. Choosing largest ones, place corn husks, one at a time, on work surface and spread 1/4 to 1/3 c. tamale dough over wide end of husk; top with a Tbsp. of duck filling. Fold husk around tamale filling to completely enclose, and tie off each end with a strip of corn husk. Repeat till all dough and filling has been used.
  3. In a large pot fitted with a steaming rack, arrange tamales and cover with remaining soaked corn husks or possibly a damp dish towel. Pour in sufficient boiling water to reach just under steaming rack, cover tightly and return to a boil over high heat. Reduce heat slightly to maintain gentle bubbling and steam. Cook about 1 hour, adding more boiling water if necessary, till tamales are cooked through. Uncover pot and let tamales rest 10 min before serving.
  4. This recipe yields 12 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 27g
Recipe makes 12 servings
Calories 68  
Calories from Fat 50 74%
Total Fat 5.6g 7%
Saturated Fat 1.88g 8%
Trans Fat 0.0g  
Cholesterol 11mg 4%
Sodium 10mg 0%
Potassium 86mg 2%
Total Carbs 2.33g 1%
Dietary Fiber 0.3g 1%
Sugars 0.1g 0%
Protein 1.9g 3%
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