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Ingredientes
- 3/4 c. Boiled, peeled, finely-diced sweet
- Â Â 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
- Â Â Basic Tamale Dough see * Note
Direcciones
- If using dry corn husks, soak in warm water till softened, about 30 min.
- 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.
- 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.
- 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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