Heart of Idaho® Potato and Crabmeat Tamale
Recipe by Andy Husbands, Chef/Owner of Tremont 647 in Boston, Massachusetts.
12 corn husks (soaked in cold water for about 1 hour)
2 cups chicken stock
1 cup vegetable oil
1 teaspoon baking powder
3 tablespoons salt
3 cups finely shredded potatoes (use fresh Idaho russets)
5 cups Maseca flour (available in most ethnic markets)
1 1/2 pounds crabmeat or substitute chicken breasts
2/3 cup tomato sauce
1/3 cup chipotle sauce (available in most ethnic markets)
1/2 cup crushed peanuts
3 teaspoons olive oil
1 cup whole kernel corn
1/4 cup Tamarind Paste (available in most ethnic markets)
2/3 cup guava juice (available in most ethnic markets)
- For Tamale Dough: In a 2-quart 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.
- For Filling: Boil the crabmeat in 1 quart of water until tender, then cool and shred. Mix the shredded crabmeat with the tomato and chipotle 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 quart steamer, steam for 30 minutes
- For Sauce: In a 5-inch skillet sauté 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 tablespoons of sauce on the side.
Makes 12 tamales.
Recipe and photograph courtesy of the Idaho Potato Commission.