James's Sweet Potato Tamales
1 x Sweet potato, baked
3/4 lb MASA HARINA
3/4 lb Quick-cooking grits
2 tsp Baking powder
1 tbl Sugar
2 tsp Salt
1/2 x Poblano or any other mild green chile, peeled, seeded, and chopped
1/2 cup Chopped cilantro
1/2 lb Oaxaca or mozzarella cheese, cut into 1/4-inch slices
1 cup Whole corn kernels
1 stk butter
4 cup Milk
1 cup Chopped corn
20 x Dried corn husks (available at Latin food stores)
Method :
Peel sweet potato, mash, and let cool. In a large bowl combine MASA HARINA,
grits, baking powder, sugar, salt, chile, cilantro, and whole corn and toss
well.
In a saucepan combine butter, milk, and chopped corn and bring to a boil.
Simmer for 15 minutes. Add to dry ingredients and fold with a spatula until
combined well. Add sweet potato and combine well. Make depressions in mixture to
speed cooling and let cool until just slightly warm. Refrigerate until cold and
cover until ready to use.
Soak corn husks in warm water for 20 minutes, or until pliable. Place 1/2 cup
sweet potato mixture in each husk and fold over sides to enclose filling. Fold
ends over top and secure with string like a package.
Put tamales in a steamer and steam over simmering water for 1 hour. Serve
immediately.