Sweet Potato and Black Bean Tamales

Method13 steps

1. 1

   Step 1: Preheat the oven to 450°F / 230°C.

2. 2

   Step 2: Wash the sweet potatoes (2 lb) and wrap them individually in aluminum foil. Bake for 45–50 minutes, checking from 45 minutes, until completely cooked and soft.

   Check roasted sweet potatoes · 45 minUses 2 lb sweet potatoes · Fresh water for washing the sweet potatoes

3. 3

   Step 3: Let the roasted sweet potatoes cool enough to handle. Open the foil, cut the potatoes open and scoop the cooked pulp into a bowl, discarding the skins. Let the pulp cool before mixing it into the masa.

   Uses All roasted sweet potatoes lifted from the oven, with skins removed in this action

4. 4

   Step 4: Beat all the vegetable shortening (1 cup) and kosher salt (½ tsp) in a mixer at medium speed for about 1 minute, until very light.

   Uses 1 cup vegetable shortening · ½ tsp kosher salt

5. 5

   Step 5: Reduce the mixer to low. Add the baking powder (1 tsp) and brown sugar (1 tbsp), then alternately add all the masa harina (1⅔ cups) and vegetable broth (½ cup). Return to medium speed and beat for another 6–7 minutes, until evenly mixed.

   Uses All creamed shortening and salt from step 4 · 1 tsp baking powder · 1 tbsp brown sugar · 1⅔ cups masa harina · ½ cup prepared vegetable broth

6. 6

   Step 6: Add all the cooled sweet potato pulp in batches. Continue beating for 5–6 minutes, until the masa is fluffy.

   Uses All mixed masa dough from step 5 · All cooled pulp from step 3

7. 7

   Step 7: Soak the dried corn husks (24) in fresh hot water until pliable, then drain. Keep enough good husks for twelve tamales and reserve the rest for lining, supporting and covering them in the steamer.

   Uses 24 dried corn husks for wrapping, lining and covering · Fresh hot water for soaking the corn husks

8. 8

   Step 8: Lay one softened husk with its tapered end pointing toward you. Spread about ⅓ cup masa in an approximately ¼-inch-thick layer, leaving at least a ½-inch border on the sides and room at the tapered end to fold. Put about 2 tsp refried black beans in the middle; avoid overfilling.

   Uses One suitable drained corn husk from step 7 · About ⅓ cup prepared masa for this tamal · About 2 tsp ready refried black beans for this tamal

9. 9

   Step 9: Bring the two long sides of the filled husk together, fold them to one side and roll the husk around the filling. Fold the empty tapered end upward to close the bottom, leaving the top open. Gently even the filling without squeezing it out. Repeat the measured filling and folding procedure to make twelve tamales, keeping them upright in a container. Keep any unused masa and beans cold for separate use.

   Uses The first filled husk from step 8 · Remaining softened husks for wrapping; retain extras for the steamer · More prepared masa, about ⅓ cup for each remaining tamal · More ready refried black beans, about 2 tsp for each remaining tamal

10. 10

    Step 10: Fill the steamer base with fresh water below its rack or basket and bring it to a simmer. Line the rack with one or two layers of reserved softened corn husks.

    Uses Fresh water below the steamer rack, as needed · Reserved softened husks for lining the steamer

11. 11

    Step 11: Place all twelve tamales upright in the steamer, open ends at the top. Use extra husks to support them if necessary, then cover with more husks and the lid. Once steady steam is established, steam for 55–60 minutes, checking from 55 minutes, until the masa is cooked through and pulls away easily from its husk. Keep the water below the rack and replenish with hot water only as needed; do not let the steamer boil dry.

    Check steamed tamales · 55 minUses All twelve assembled tamales from step 9, with unused filling left separate · The hot steamer and its husk lining from step 10 · Extra softened husks to support and cover the tamales · Fresh hot water to replenish the steamer only if needed

12. 12

    Step 12: Serve the cooked tamales promptly. If making them ahead, cool briefly and refrigerate in shallow containers within 2 hours, or freeze after chilling. Reheat stored tamales in a covered steamer: allow about 20 minutes from refrigerated or about 45 minutes from frozen, continuing until hot throughout at 74°C / 165°F. Keep the water below the rack and replenish as needed.

    Uses Only cooked tamales being saved or reheated · Fresh water below the rack if steaming stored tamales

13. 13

    Step 13: Unwrap the cooked or fully reheated tamales before eating. Serve with a spoonful of Mexican crema and a little crumbled queso fresco if wanted, keeping unused toppings cold.

    Uses Freshly cooked tamales from step 11, if serving immediately · Fully reheated tamales from step 12, only for the make-ahead route · Mexican crema to spoon on optionally, as desired · Crumbled queso fresco to scatter optionally, as desired