Making tamales at home has been on my to do list for a long time for several reasons: 1. they are delicious (duh), 2. they've always seemed so complicated and mysterious (it must be the wrapping), and 3. they evoke a sense of community since tamales are typically made in large batches with everyone helping. So when the December issues of both Food and Wine and Bon Appetit had tamale recipes, I knew it must be a sign! These are adapted (or maybe just inspired) from the Food and Wine recipe, I don't eat meat but sweet potatoes made a great substitute. The chili sauce is loosely based on the recipe but I used the chilies I had on hand, which were not the ones in the recipe. And I added cheese, because why not? Come to think of it, this recipe is not at all like the one in Food and Wine but it's still really good. I hope you enjoy it.
- 1 large sweet potato peeled, 1-inch cubes
- 1/4 cup olive oil divided
- salt and pepper
- 1 medium onion roughly chopped
- 3 garlic cloves roughly chopped
- 5 dried guajillo chiles stemmed, seeded, and roughly chopped
- 5 dried chiles de Arbol stemmed, seeded, and roughly chopped
- 1 tsp whole, dried coriander
- 1 tsp dried oregano
- 1 tsp cumin seeds
- 3 1/2 cups vegetable stock divided
- 1/2 tbsp white wine vinegar
- 20 dried corn husks
- 1 cup vegetable shortening
- 4 cups masa harina
- 2 tsp baking powder
- 1 cup cheddar cheese grated
Preheat the oven to 450dF. Toss the sweet potato cubes with 2 tbsp of olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes, turning halfway through cooking.
Make the sauce by heating olive oil in a medium sauce pan. Add the onions and garlic and cook about 5 minutes, until onions are translucent. Add the dried chiles, coriander, oregano and cumin seeds and cook for about 1 minute. Stir in 1 1/2 cups of vegetable stock and simmer over medium heat to evaporate the liquid, about 15 minutes. Remove from heat and add vinegar. Puree mixture in a blender until smooth.
Meanwhile, add the dried corn husks to a large pot of boiling water. Turn off the heat and let soak for 15 minutes, turning gently halfway through. Drain and set aside for assembly.
In a stand mixer fitted with a paddle attachment, beat the shortening on high until smooth. Add masa, remaining 2 cups of stock, baking powder and a pinch of salt and beat on low speed until the dough just comes together.
Working with 1 corn husk at a time, lay it out on a flat work surface with the pointy end away from you. Spoon 2-3 tablespoons of the masa mixture onto the wide section of the husk and use your hands to flatten it into a rectangle, leaving a 1/2 inch gap at the bottom. Spoon on your chile sauce based on spicy preference (I used ~2 tbsp/tamale). Add 2 tablespoons of sweet potatoes and a pinch of cheese.
Fold in the long sides of the husk, sealing the masa filing on itself, and lift the narrow end over the roll. You can either use a strip of husk to tie it together or just set them face down until you're ready to steam them .
When all tamales are assembled, stand them up in a steamer basket with the open ends facing up. Fill a large pot with water but make sure the water will not touch the tamales when inserted. Alternatively, if you don't have a steamer, like me, crumple up 3 pieces of foil into balls and place them in the bottom of a large pot, fill with 3-4 inches of water and place a heat-proof plate on top, assemble tamales in the pot. Cover with a tight fitting lid and wrap in foil to avoid steam from escaping. Steam for 40 minutes, let cool slightly and enjoy!