June 5, 2015
Photo: Idaho Potato Commission
From: Chef/owner Andy Husbands, Tremont 647, Boston. Yield: 12 tamales.
Dough:
12 corn husks, soaked in cold water for about 1 hour
2 cups chicken stock
1 cup vegetable oil
1 tsp. baking powder
3 Tbsp. salt
3 cups finely shredded fresh russet potatoes
5 cups maseca flour (available in most ethnic markets)
Filling:
1½ lb. crabmeat (may substitute chicken breasts)
2/3 cup tomato sauce
1/3 cup chipotle sauce (available in most ethnic markets)
½ cup crushed peanuts
Sauce:
3 tsp. olive oil
1 cup whole kernel corn
¼ cup tamarind paste (available in most ethnic markets)
2/3 cup guava juice (available in most ethnic markets)
For tamales: In a 2-qt. electric mixer, mix the chicken stock, vegetable oil, potatoes, baking powder, salt and maseca flour using the paddle until smooth (about 6 minutes at medium speed). Boil crabmeat in 1 qt. water until tender, then cool and shred. Mix shredded crabmeat with tomato and chipotle sauce and peanuts.
Spread about 3 oz. dough on each corn husk and place 3 Tbsp. crabmeat filling in the middle of each tamale. Secure each tmale by closing and folding each end of the corn husk and inside of a 4-qt. steamer. Steam for 30 minutes.
For the sauce: In a 5” skillet, sauté corn kernels in olive oil for about 3 minutes. Whisk in the tamarind paste and guava juice. Cook for another 2 minutes and keep warm for plating.
To serve: Serve each tamale cut in half. Spoon about 2 Tbsp. sauce on the side.
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