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Potato Tamales

Potato Tamales
1 hr 30 Minutes Total time 30 Minutes Prep time 1 hr Cook Time 177 Calories 14 Servings

Ingredients

22 corn husks
½ cup plus 1 tablespoon avocado oil
1 DOLE® Russet Potato, peeled and chopped
1 medium poblano pepper, stemmed, seeded and chopped
1½ teaspoons kosher salt
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon dried oregano
2¼ cups warm vegetable broth
2 cups DOLE® Baby Arugula
2½ cups masa harina
½ teaspoon baking powder
Hot sauce and/or salsa for garnish (optional)

Directions

  1. Line rimmed baking pan with parchment paper. Place corn husks and enough hot water to cover in a large saucepot; let stand 30 minutes and drain.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add potato; cover and cook 8 minutes or until tender-crisp, stirring occasionally. Add pepper; cook, uncovered, 4 minutes or until vegetables are tender, stirring occasionally. Stir in ½ teaspoon salt, cumin, chili powder and oregano; cook 1 minute or until fragrant, stirring occasionally. Add ¼ cup broth and arugula; cook 2 minutes or until wilted, stirring occasionally. Makes about 2 cups.
  3. Whisk masa harina, baking powder and remaining 1 teaspoon salt in a large bowl; stir in remaining ½ cup oil. Stir in remaining 2 cups broth with a wooden spoon until a creamy dough forms. Makes about 3½ cups.
  4. Place 1 corn husk, short end facing you, on work surface. Spread ¼ cup dough into 5 x 4-inch rectangle over corn husk; place about 2 tablespoons plus ¾ teaspoon potato mixture lengthwise down center of dough. Fold long ends of corn husk over filling, then fold bottom end of corn husk over center of tamale; place on prepared pan. Repeat with 13 corn husks, dough and filling to make 13 more tamales. Makes 14 tamales.
  5. Add 3 cups hot water to bottom of a large steamer pot; place steamer rack in pot and line with 4 corn husks. Shingle tamales, open side up, in pot; cover with remaining 4 corn husks. Cover pot; cook over medium heat 1 hour or until tamales easily come away from corn husks.
  6. Serve tamales with hot sauce and salsa, if desired.

Tips & tricks

Tamales can be refrigerated, in corn husks, in an airtight container up to 1 week. To serve, microwave 1 tamale, in corn husk, in microwave oven on high 1 minute or until heated through.

Tamales can be made ahead of time, then heated on the grill before serving. To serve, prepare outdoor grill for direct grilling over medium heat. Place tamales, in corn husks, on hot grill rack; cover and cook 3 minutes or until heated through, turning once.

Wheat Vegetarian Vegan

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