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Monday, April 27, 2015

Abra's Tamales with Tomatillo Sauce Recipe

Abra's Tamales with Tomatillo Sauce Recipe

24 Servings (2 Dozen) 
24 Tampico’s dried cornhusks 

1 lb. sweet potato 
2 tsp extra-virgin olive oil 
1 cup chopped onion 
1 tsp Tampico's ground cumin 
1/2 tsp Tampico's ground cinnamon 
(15 oz) can black beans, rinsed and drained 
(4 oz) can chopped green chiles, drained 
1 1/4 cups (5 oz) preshredded reduced-fat Mexican cheese blend 
1/4 cup chopped fresh cilantro 

2 cups organic vegetable broth 
1 1/2 cups frozen corn kernels, thawed 
3 3/4 cups masa harina 
1 1/2 tsp baking powder 
1/4 tsp salt 
1/4 cup butter, melted 

2 lbs. tomatillos, husked
3/4 cup and 3 tablespoons finely chopped onion
1-3/4 tsp minced garlic
2 serrano chile peppers, minced
3 tbs and 2-1/4 tsp chopped cilantro
1 tbs and 2-1/2 tsp chopped fresh oregano
1 tsp Tampico's ground cumin
2-3/4 tsp salt, or to taste
3-3/4 cups water
  1. Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
  2. Using a blender, carefully puree the tomatillos and water in batches until smooth.
1. Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain.

2. Preheat oven to 400°.

3. To prepare filling, pierce potato with a fork; wrap in foil. Bake at 400° for 1 hour or until tender. Peel potato; mash. Heat 2 teaspoons oil in a skillet over medium-high heat. Add 1 cup onion; sauté 4 minutes. Add 1 teaspoon cumin and cinnamon; sauté 30 seconds. Add beans and green chiles; sauté 2 minutes. Remove from heat. Combine potato, bean mixture, cheese, and chopped cilantro.

4. Increase oven temperature to 450°.

5. To prepare masa dough, combine 2 cups broth and corn in a blender; process until smooth.

6. Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, baking
powder, and salt. Add broth mixture and butter to masa mixture; stir until a soft dough forms. Cover.

7. To assemble, working with 1 husk at a time, place 3 tablespoons masa dough in center of husk about 1/2 inch from top, and press dough into a 4 x 3-inch rectangle. Spoon 2 tablespoons bean mixture down 1 side of dough. Fold husk over tamale, being sure to cover the filling with dough; fold over 1 more time. Fold bottom end of husk under. Place the tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat the procedure with remaining husks, dough, and bean mixture. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.

8. Steam at 450° for 1 hour, adding water as necessary to maintain a depth of about 1/2 inch. Let stand 10 minutes. Serve with sauce.

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