12 corn husks (soaked in cold water for about 1 hr.) 2 c. chicken stock 1 c. vegetable oil 1 tsp. baking powder 3 Tbsp. salt 3 c. finely shredded potatoes (use fresh Idaho russets) 5 c. Maseca flour (available in most ethnic markets)
For the Filling 1 1/2 lbs. crabmeat or substitute chicken breasts 2/3 c. tomato sauce 1/3 c. chipotle sauce (available in most ethnic markets) 1/2 c. crushed peanuts
For the Sauce: 3 tsp. olive oil 1 c. whole kernel corn 1/4 c. Tamarind Paste (available in most ethnic markets) 2/3 c. guava juice (available in most ethnic markets)
What to do:
1. 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 min. at medium speed) 2. 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. 3. Spread about 3 oz. of dough on each corn husk and place 3 Tbsp. of the crabmeat filling in the middle of each tamale. 4. Secure each tamale by closing and folding each end of the corn husk and inside of a 4 quart steamer, steam for 30 min. 5. For the sauce: In a 5" skillet saute the corn kernels in the olive oil for about 3 min. Whisk in the tamarind paste and the guava juice; cook for another 2 min. and keep warm for plating. 6. Serve each tamale cut in half and spoon about 2 Tbsp. of sauce on the side.
* Recipe courtesy of Andy Husbands, Chef/Owner, Tremont 647, Boston, MA
