Yield: 12 servings
|¾ cup||boiled; peeled, finely-diced swee|
|1.00 cup||finely-shredded cooked duck|
|1.00||chipotle pepper in adobo; drained, and|
|1||; finely chopped|
|25.00||fresh corn husks or dried husks; plus|
|1.00||corn husk torn into strips; for tying|
|1||basic tamale dough; see * note|
* Note: See the Basic Tamale Dough recipe which is included in this collection.
If using dried corn husks, soak in hot water until softened, about 30 minutes. In a small bowl, mix sweet potatoes, duck and chipotle pepper to make filling. Choosing largest ones, place corn husks, one at a time, on work surface and spread ¼ to ⅓ cup tamale dough over wide end of husk; top with a tablespoon of duck filling. Fold husk around tamale filling to completely enclose, and tie off each end with a strip of corn husk. Repeat until all dough and filling has been used. In a large pot fitted with a steaming rack, arrange tamales and cover with remaining soaked corn husks or a damp dish towel. Pour in enough boiling water to reach just under steaming rack, cover tightly and return to a boil over high heat. Reduce heat slightly to maintain gentle bubbling and steam. Cook about 1 hour, adding more boiling water if necessary, until tamales are cooked through. Uncover pot and let tamales rest 10 minutes before serving.
This recipe yields 12 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-058 broadcast 03-25-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000