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    69

Sweet Potato Tamales with Chipotle and Nuts

  • Prep 30 min
  • Total 1 hr 30 min
  • Ingredients 11
  • Servings 24
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    69

Ingredients

24
dried corn husks for tamales
2 1/2
cups water
1
cup chicken stock
3
chipotle peppers in adobo
4
cups flour for corn tortillas
1-1/2 teaspoons baking powder
1
teaspoon salt
1
cup vegetable shortening
2
cups sweet potatoes puree
1 1/2
cup chopped walnuts
3
cups queso fresco, crumbled

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
113.9
% Daily Value
Total Fat
9.6g
15%
Saturated Fat
3.3g
16%
Cholesterol
10.8mg
4%
Sodium
362.8mg
15%
Total Carbohydrate
3.8g
1%
Dietary Fiber
0.6g
2%
Sugars
1.3g
Protein
3.5g
% Daily Value*:
Vitamin C
10.90%
11%
Calcium
11.40%
11%
Iron
1.40%
1%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Freeze any extra tamales for a later occasion.

Directions

  • 1 Soak the corn husks in a large pot with hot water, make sure there’s enough water to cover the husks completely. Leave them soaking until they are soft and can be easily bent. Drain the husks and use paper towels to pat them dry.
  • 2 Blend 2 1/2 cups water and chicken stock with the chipotle peppers. In a medium-size container, combine flour, baking powder and salt.
  • 3 Combine vegetable shortening and sweet potato puree and blend with an electric mixer on medium speed, until smooth and creamy. Reduce speed to low; add flour mixture and chipotle mixture and blend to combine. Gently fold in the walnuts.
  • 4 Spread 1/4 cup of the prepared mixture over 2/3 of each corn husk leaving 1/4-inch margin on the widest part and a 3-inch margin on the skinniest part of the husk. Fill each tamale with 2 tablespoons of queso fresco. Fold the husks into thirds to fully cover the dough and the cheese filling. Fold the bottom part of the husk up to prevent the dough from spilling and place them upright inside a large pot. Carefully add 2 to 3 cups of water to the pot without getting water on the inside of the tamales.
  • 5 Cover the pot and bring to a boil. Reduce heat and cook on low for 45-50 minutes. Add a little more water if needed. Remove from heat and let cool for 10-15 minutes before serving.
  • 6 Serve and enjoy!

This holiday season, treat your guests to these delicious sweet potato tamales with chipotle and walnuts. They make an excellent vegetarian option for dinner. These tamales have an intense smoky flavor thanks to the walnuts and chipotle peppers in adobo that help to bring out the natural sweetness of the sweet potatoes. Make these colorful and flavorful tamales! Everyone will love them.

Rate and Comment

Leslie Limon Leslie Limon
September 20, 2016

This holiday season, treat your guests to these delicious sweet potato tamales with chipotle and walnuts. They make an excellent vegetarian option for dinner. These tamales have an intense smoky flavor thanks to the walnuts and chipotle peppers in adobo that help to bring out the natural sweetness of the sweet potatoes. Make these colorful and flavorful tamales! Everyone will love them.