Heart of Idaho® Potato & Crabmeat Tamale

Ingredients

• 12 Corn Husks (soaked in cold water for about 1 hour)
• 2 cups chicken Stock
• 1 cup vegetable oil
• 1 tsp baking powder
• 3 Tbsp salt
• 3 cups finely shredded potatoes (use fresh Idaho russets)
• 5 cups Maseca flour (available in most ethnics markets)

• 1½ lbs crabmeat or substitute chicken breasts
• ⅔ cup tomato sauce
• ⅓ cup chipotle sauce (available in most ethnics markets)
• ½ cup crushed peanuts
• For the Sauce:
• 3 tsp olive oil
• 1 cup whole kernel corn
• ¼ cup Tamarind Paste (available in most ethnics markets)
• ⅔ cup guava juice (available in most ethnics markets)

Directions

1. In a 2 qt electric mixer, mix the chicken stock, vegetable oil, Idaho potatoes, baking powder, salt and maseca flour using the paddle until smooth, (about 6 minutes at medium speed)
2. Boil the crabmeat in 1 qt of water until tender, then cool and shred, mix the shredded crabmeat with the tomato and chilpotle sauce and peanuts.
3. Spread about 3 ounces of dough on each corn husk and place 3 tablespoons of the crabmeat filling in the middle of each tamale.
4. Secure each tamale by closing and folding each end of the corn husk and inside of a 4 qt steamer, steam for 30 minutes.
5. For the sauce: In a 5″ skillet sautee the corn kernels in the olive oil for about 3 minutes, whisk in the tamarind paste and the guava juice, cook for another 2 minutes and keep warm for plating.
6. Serve each tamale cut in half and spoon about 2 Tbsps of sauce on the side.