Spicy duck tamales

Yield: 12 servings

Measure Ingredient
¾ cup boiled; peeled, finely-diced swee
1 \N potatoes
1.00 cup finely-shredded cooked duck
1.00 \N chipotle pepper in adobo; drained, and
1 \N ; finely chopped
25.00 \N fresh corn husks or dried husks; plus
1.00 \N corn husk torn into strips; for tying
1 \N 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

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