1 pound fresh tomatillos, husked and rinsed (about 8)
1/3 cup organic vegetable broth
2 tablespoons chopped fresh oregano
1 teaspoon ground cumin
1 teaspoon chipotle chile powder
1/4 teaspoon salt
1/2 cup cilantro leaves
How to Make It
Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain.
Preheat oven to 400°.
To prepare filling, pierce potato with a fork; wrap in foil. Bake at 400° for 1 hour or until tender. Peel potato; mash. Heat 2 teaspoons oil in a skillet over medium-high heat. Add 1 cup onion; sauté 4 minutes. Add 1 teaspoon cumin and cinnamon; sauté 30 seconds. Add beans and green chiles; sauté 2 minutes. Remove from heat. Combine potato, bean mixture, cheese, and chopped cilantro.
Increase oven temperature to 450°.
To prepare masa dough, combine 2 cups broth and corn in a blender; process until smooth.
Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, baking powder, and salt. Add broth mixture and butter to masa mixture; stir until a soft dough forms. Cover.
To prepare sauce, heat 2 teaspoons oil in a medium saucepan over medium-high heat. Add 1 cup onion, jalapeño, and garlic; sauté 2 minutes. Add tomatillos and next 5 ingredients (through 1/4 teaspoon salt); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Cool slightly.
Place tomatillo mixture and cilantro leaves in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth.
To assemble, working with 1 husk at a time, place 3 tablespoons masa dough in center of husk about 1/2 inch from top, and press dough into a 4 x 3-inch rectangle. Spoon 2 tablespoons bean mixture down 1 side of dough. Fold husk over tamale, being sure to cover the filling with dough; fold over 1 more time. Fold bottom end of husk under. Place the tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat the procedure with remaining husks, dough, and bean mixture. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
Steam at 450° for 1 hour, adding water as necessary to maintain a depth of about 1/2 inch. Let stand 10 minutes. Serve with sauce.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
I thought these turned out pretty good! Especially with the tomatillo salsa, yum! My husband didn't like the sweet potatoes because they're a similar consistency as the masa dough... but I thought they tasted great.
For a first stab at tamales, I thought this was a lot of work, but I am intrigued enough to try again. The dough was on the bland side so I would add some more salt next time, and I ended up with leftover filling as 2T was too much to fit in 3T masa. The folding instructions also left a bit to be desired ("Fold over one more time"...huh?), and I had to watch a You Tube video to see how it was done. I also had to wonder if there isn't a more efficient way to cook these. But given enough lead time these would make a good party "take-with", and I imagine the filling possibilities are endless.
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