Black Bean and Sweet Potato Tamales with Tomatillo Sauce

Name: Black Bean and Sweet Potato Tamales with Tomatillo Sauce
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: Mexican
Ingredients: 2 teaspoons baking powder; 59 milliliters butter, melted; 425 grams black beans, rinsed and drained; 113 grams chopped green chiles, drained; 1 teaspoon chipotle chile powder; 118 milliliters cilantro leaves; 355 milliliters frozen corn kernels, thawed; 59 milliliters chopped fresh cilantro; 3 garlic cloves, minced; 1 teaspoons ground cinnamon; 1 teaspoon ground cumin; 1 jalapeño pepper, seeded and chopped; 887 milliliters masa harina; 2 teaspoons extra-virgin olive oil; 237 milliliters chopped onion; 2 Tbsps chopped fresh oregano; 0 teaspoons salt; 142 grams 1/4 cups preshredded reduced-fat Mexican cheese blend; 454 grams sweet potato; 454 grams fresh tomatillos, husked and rinsed (about 8); 79 milliliters organic vegetable broth; 473 milliliters organic vegetable broth; 24 dried cornhusks

Black Bean and Sweet Potato Tamales with Tomatillo Sauce is a gluten free recipe with 12 servings. One portion of this dish contains around 10g of protein, 11g of fat, and a total of 332 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have oregano, cilantro leaves, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 3 hours.

Instructions

Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes.

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Corn Husks

Water

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Bowl

Drain.

Preheat oven to 40

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Oven

To prepare filling, pierce potato with a fork; wrap in foil.

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Potato

Wrap

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Aluminum Foil

Bake at 400 for 1 hour or until tender. Peel potato; mash.

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Potato

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Oven

Heat 2 teaspoons oil in a skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add 1 cup onion; saut 4 minutes.

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Onion

Add 1 teaspoon cumin and cinnamon; saut 30 seconds.

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Cinnamon

Cumin

Add beans and green chiles; saut 2 minutes.

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Green Chili Pepper

Beans

Remove from heat.

Combine potato, bean mixture, cheese, and chopped cilantro.

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Cilantro

Cheese

Potato

Increase oven temperature to 45

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Oven

To prepare masa dough, combine 2 cups broth and corn in a blender; process until smooth.

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Broth

Dough

Corn

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Blender

Lightly spoon masa harina into dry measuring cups; level with a knife.

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Masa Harina

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Measuring Cup

Knife

Combine masa harina, baking powder, and salt.

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Baking Powder

Masa Harina

Salt

Add broth mixture and butter to masa mixture; stir until a soft dough forms. Cover.

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Butter

Broth

Dough

To prepare sauce, heat 2 teaspoons oil in a medium saucepan over medium-high heat.

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Sauce

Cooking Oil

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Sauce Pan

Add 1 cup onion, jalapeo, and garlic; saut 2 minutes.

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Garlic

Onion

Add tomatillos and next 5 ingredients (through 1/4 teaspoon salt); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Cool slightly.

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Tomatillos

Salt

Place tomatillo mixture and cilantro leaves in a blender.

Ingredients you will need

Fresh Cilantro

Tomatillos

Equipment you will use

Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

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Blender

Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth.

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Blender

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.

Ingredients you will need

Tamales

Dough

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.

Ingredients you will need

Tamales

Dough

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Broiler Pan

Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.

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Water

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Broiler Pan

Steam at 450 for 1 hour, adding water as necessary to maintain a depth of about 1/2 inch.

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Water

Let stand 10 minutes.

Serve with sauce.

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Sauce

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Alexana Revana Vineyard Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 42 dollars.