Recipe of my own invention: Sweet Potato Tamales
Ingredients
* 1/2 Sweet potato
* Maseca Corn Flour, 1/2 cup
* La Victoria Enchilada Sauce, 1/4 cup
* Limeade, 2 tbsp
* Garlic Salt, 1/2 tsp
* Water 1/3 cup
* Several corn husks
Directions
Makes 2 tamales, about the size of a deck of cards
# First, place several corn husks in a pan of hot water. Be sure to stretch them out so they get thoroughly moistened. Then place two butter knives across them to weigh them down in the water. Set aside.
# Place 1 sweet potato, washed and peeled, in a bowl with some water and microwave for about 5 minutes. When it is soft, pour out the water and add limeade to bowl. Slice into several pieces and mash until the potato is in small pieces but still slightly chunky, mixing in the limeade as you mash. Then sprinkle with a dash of garlic salt and toss.
# Next, in a mixing bowl, place 1/2 cup of masa flour and 1/3 cup water. Knead until you have a soft moist dough. You may need to add a little more water, in very small quantities, to get the dough soft. Shape into a ball, cover, set aside.
# You'll need a sauce pan with a steamer insert and lid. Fill the sauce pan halfway with water and set on stove on low. Let the water get warm and place steamer on top.
# Take 1 flat corn husk and lay it flat on the counter. Take a small amount of the dough (if your hands are damp the dough won't stick to them) and press it flat on top of the husk. Pour a spoonful of enchilada sauce over it and spread with the spoon. Place small scoop of sweet potato on top of that.
#Then take a smaller amount of the dough and flatten in your hands and place on top. Push the sides down over the filling and then roll the corn husk together so that the sides meet in the middle. fold the ends down and place in the steamer.
# Turn the burner up to med/high. When water begins to boil, place lid on steamer and steam tamales for 40-45 minutes.
Number of Servings: 1
Nutritional Info (from SparkRecipes.com)
* Servings Per Recipe: 1
* Amount Per Serving
* Calories: 323.2
* Total Fat: 4.1 g
* Cholesterol: 0.0 mg
* Sodium: 607.8 mg
* Total Carbs: 68.3 g
* Dietary Fiber: 6.4 g
* Protein: 5.3 g
* 1/2 Sweet potato
* Maseca Corn Flour, 1/2 cup
* La Victoria Enchilada Sauce, 1/4 cup
* Limeade, 2 tbsp
* Garlic Salt, 1/2 tsp
* Water 1/3 cup
* Several corn husks
Directions
Makes 2 tamales, about the size of a deck of cards
# First, place several corn husks in a pan of hot water. Be sure to stretch them out so they get thoroughly moistened. Then place two butter knives across them to weigh them down in the water. Set aside.
# Place 1 sweet potato, washed and peeled, in a bowl with some water and microwave for about 5 minutes. When it is soft, pour out the water and add limeade to bowl. Slice into several pieces and mash until the potato is in small pieces but still slightly chunky, mixing in the limeade as you mash. Then sprinkle with a dash of garlic salt and toss.
# Next, in a mixing bowl, place 1/2 cup of masa flour and 1/3 cup water. Knead until you have a soft moist dough. You may need to add a little more water, in very small quantities, to get the dough soft. Shape into a ball, cover, set aside.
# You'll need a sauce pan with a steamer insert and lid. Fill the sauce pan halfway with water and set on stove on low. Let the water get warm and place steamer on top.
# Take 1 flat corn husk and lay it flat on the counter. Take a small amount of the dough (if your hands are damp the dough won't stick to them) and press it flat on top of the husk. Pour a spoonful of enchilada sauce over it and spread with the spoon. Place small scoop of sweet potato on top of that.
#Then take a smaller amount of the dough and flatten in your hands and place on top. Push the sides down over the filling and then roll the corn husk together so that the sides meet in the middle. fold the ends down and place in the steamer.
# Turn the burner up to med/high. When water begins to boil, place lid on steamer and steam tamales for 40-45 minutes.
Number of Servings: 1
Nutritional Info (from SparkRecipes.com)
* Servings Per Recipe: 1
* Amount Per Serving
* Calories: 323.2
* Total Fat: 4.1 g
* Cholesterol: 0.0 mg
* Sodium: 607.8 mg
* Total Carbs: 68.3 g
* Dietary Fiber: 6.4 g
* Protein: 5.3 g