Recipe courtesy of Idaho Potato Commission (idahopotato.com)
The Tamale Dough:
Makes 15 spheres
2 lbs. Idaho® Yukon Gold potatoes
¾ c. masa harina
2 T. water
1 T. lard, optional
1 t. ground cumin
½ t. salt
Cook potatoes in boiling salted water. Drain. Remove skin. Press through ricer or food mill. Should have about 5 cups or 1 ½ pounds. Combine riced potato and remaining ingredients in a large bowl. Mix well and divide into 15 2-oz. portions. Cover well until ready to use.
The Tamale Filling:
Makes about 5 cups
1 ½ c. onion, diced
1 T. garlic, chopped
1 c. fresh corn kernels, uncooked
1 T. vegetable oil
½ c. jalapeños, minced
1 lb. seasoned meat (such as boneless short ribs, carnitas, tinga, barbacoa), cooked
Sauté onion, garlic and corn kernels in oil until ingredients are just softened. Remove from heat and stir in meat.
For Service:
Frying oil
Adobo, mole, salsa or enchilada sauce
Queso fresco, goat cheese, sour cream
Shredded lettuce, guacamole, radishes, pumpkin seeds
To Assemble and Fry: Using the palm of your hand, shape one masa ball into a cup shape. Place 2 rounded tablespoons (about 1 oz.) meat filling into the cup. Gently press dough together to form a ball wrapping the meat, using water moistened fingers to seal cracks and make a smooth sphere, about 2.25-inch diameter. Repeat with remaining tamale dough and filling*. (Spheres can be refrigerated well-wrapped for up to 3 days.)
When ready to cook, heat frying oil to 350°F. Fry spheres until deep golden brown, 4 to 5 minutes until center is 160°F. Serve warm or room temperature with condiments and garnishes.
*May have about 1 cup leftover filling.
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