Recipes

Sweet Rewards Recipe Contest

Roasted Corn and Sweet Potato Tamales

2009 SWEET REWARDS THIRD PLACE PROFESSIONAL: SIDES

Ingredients:

2 tablespoons vegetable oil
1 large yellow onion, peeled and diced small, about 2 cups
2 ears sweet white corn, husked and kernels cut away from the cob, about 2 cups
3 1/2 cups dry masa
1 tablespoon baking powder
1 tablespoon salt
1/2 pound shredded pepper Jack cheese
1, 14 ounce can black beans, rinsed and drained
1, 40 ounce can Princella brand sweet potatoes in light syrup, drained, juice reserved, and
potatoes smashed
1/4 cup melted unsalted butter
1 bag dried corn husks, soaked in hot water for 1 hour, silk removed, rinsed, and drained

Instructions:

In a large sauté pan, over medium high heat, heat the oil and sauté the onion for 2 to 3 minutes. Add the corn and sauté until golden brown; set aside to cool.
In a large bowl combine the masa, baking powder, salt, cheese, black beans, and sweet potato.
Add the sautéed onions and corn. Combine the melted butter and juice from the sweet potatoes. Add the liquid ingredients to the masa mixture and combine.

Assembly:
Use the largest husks. Lay the husk flat on a clean work surface with the smooth side up and the narrow end toward you.
Shape 1/4 cup of the masa mixture into a log and place in the center of the corn husk. Bring the long sides of the husk together fold the bottom of the husk up and roll the husk, but not too tightly.
Stand the tamales, open end up, in a large steamer or colander. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales.
Lay a damp cloth over the tamales and cover with the lid. Bring to a simmer to steam the tamales for
about 1 hour, checking periodically to make sure the water level is unchanged.
The tamales are done when the masa pulls cleanly away from the husk. The tamales should be soft yet firm; not mushy.
Serve with accompaniments such as salsas or sour cream.

MAKES ABOUT 3 DOZEN TAMALES

Credits:

Katherine Emmenegger
San Diego, CA