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Heart of Idaho® Potato & Crabmeat Tamale
Recipe courtesy of Andy Husbands, Chef/Owner, Tremont 647, Boston, MA
Yield: 12 appetizer portions
Ingredients
For the Dough:
- 12 Corn Husks (soaked in cold water for about 1 hour)
- 2 cups chicken Stock
- 1 cup vegetable oil
- 1 tsp baking powder
- 3 Tbsp salt
- 3 cups finely shredded potatoes (use fresh Idaho russets)
- 5 cups Maseca flour (available in most ethnics markets)
For the Filling:
- 1 1/2 lbs crabmeat or substitute chicken breasts
- 2/3 cup tomato sauce
- 1/3 cup chipotle sauce (available in most ethnics markets)
- 1/2 cup crushed peanuts
For the Sauce:
- 3 tsp olive oil
- 1 cup whole kernel corn
- 1/4 cup Tamarind Paste (available in most ethnics markets)
- 2/3 cup guava juice (available in most ethnics markets)
Directions
- In a 2 qt electric mixer, mix the chicken stock, vegetable oil, Idaho potatoes, baking powder, salt and maseca flour using the paddle until smooth, (about 6 minutes at medium speed)
- Boil the crabmeat in 1 qt of water until tender, then cool and shred, mix the shredded crabmeat with the tomato and chilpotle sauce and peanuts.
- Spread about 3 ounces of dough on each corn husk and place 3 tablespoons of the crabmeat filling in the middle of each tamale.
- Secure each tamale by closing and folding each end of the corn husk and inside of a 4 qt steamer, steam for 30 minutes.
- For the sauce: In a 5" skillet sautee the corn kernels in the olive oil for about 3 minutes, whisk in the tamarind paste and the guava juice, cook for another 2 minutes and keep warm for plating.
Serve each tamale cut in half and spoon about 2 Tbsps of sauce on the side.
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