Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 cup vegetable shortening
- 1 tsp baking powder
- 1 tsp salt
- 2 cups cooked and mashed sweet potatoes
- 1 can black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 cup vegetable broth
Special equipment needed:
- Steamer basket
- Corn husks
Step-by-step instructions:
1. Soak corn husks in warm water for 30 minutes.
2. In a mixing bowl, combine masa harina, baking powder, and salt.
3. Add warm water and vegetable shortening to the mixing bowl and mix until a dough forms.
4. In a separate mixing bowl, combine mashed sweet potatoes, black beans, cumin, chili powder, garlic powder, onion powder, cayenne pepper, and vegetable broth.
5. Take a corn husk and spread a thin layer of masa dough on it, leaving a border around the edges.
6. Spoon a tablespoon of the sweet potato and black bean mixture onto the center of the masa dough.
7. Fold the sides of the corn husk towards the center, then fold the bottom of the husk up and tie it with a strip of corn husk.
8. Place the tamales in a steamer basket and steam for 45 minutes to 1 hour.
9. Remove tamales from the steamer basket and let them cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes to 1 hour
Temperature:
Steamer basket: High heat
Serving size:
Makes 12 tamales
Nutritional information:
Calories: 210
Fat: 9g
Carbohydrates: 29g
Protein: 4g
Fiber: 4g
Substitutions for ingredients:
- Vegetable shortening can be substituted with lard or butter.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add shredded chicken or pork to the sweet potato and black bean mixture.
- Use different spices to change the flavor profile of the tamales.
Tips and tricks:
- Make sure the masa dough is not too dry or too wet.
- Use a spoon to spread the masa dough on the corn husk.
- Tie the tamales tightly to prevent them from falling apart during steaming.
Storage instructions:
- Store leftover tamales in an airtight container in the refrigerator for up to 3 days.
- Tamales can also be frozen for up to 3 months.
Reheating instructions:
- Reheat tamales in the microwave or steamer basket until heated through.
Presentation ideas:
- Serve tamales on a platter with a side of salsa and guacamole.
Garnishes:
- Top tamales with crumbled queso fresco, chopped cilantro, and diced tomatoes.
Pairings:
- Serve tamales with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the masa dough is too dry, add more water.
- If the masa dough is too wet, add more masa harina.
Food safety advice:
- Make sure the tamales are cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Tamales have been a staple food in Mexico for thousands of years.
Flavor profiles:
- Sweet and savory, with a hint of spice.
Serving suggestions:
- Serve tamales as a main dish for lunch or dinner.
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Region: Mexican