POTATO TAMALES
Makes :
12
Preparation Time :
Cooking Time :
Preparation Method :
- Cut potatoes into 2cm cubes. Combine potatoes and stock in pan, simmer, covered, until potatoes are tender. Drain potatoes, mash well, cool 10 minutes.
- Heat oil in pan, add onion, garlic, pepper and chili, cook stirring until onion is soft.
- Add tomatoes and thyme, cook stirring until tomatoes are soft.
- Stir in mashed potato, breadcrumbs and egg; cover, refrigerate 30 minutes.
- Remove husks carefully from corn. You will need 24 husks for this recipe.
- Divide potato mixture into 12 equal portions.
- Place 1 portion of mixture onto 1 corn husk to form a 6cm square.
- Fold husk around filling, wrap another husk around to form a parcel, tie with string.
- Repeat with remaining potato mixture and husks.
- Place tamales in large steamer over simmering water, cover, steam about 45 minutes or until firm.
INGREDIENTS
- 1 kg Old Potatoes, peeled
- 500 ml chicken stock
- 2 tablespoons Sesame oil
- 150 grams onion, chopped
- 1 clove garlic, crushed
- 200 grams red pepper, finely chopped
- 1 small fresh red chili, seeded, finely chopped
- 500 grams tomatoes, peeled, seeded, chopped
- 1 tablespoon chopped fresh thyme
- 100 grams stale breadcrumbs
- 1 egg, lightly beaten
- 1 kg corn cobs with husks
5 comments for “Potato Tamales”
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Posted Tuesday, February 7, 2023 at 1:26:47 PM