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Sweet Potato & Mozzarella Tamales
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Sweet Potato & Mozzarella Tamales

2 Hr(s)
30 Min(s) Prep
1 Hr(s) 30 Min(s) Cook
Want to thrill a crowd of 16? Start soaking some corn husks to make these gloriously cheesy Sweet Potato & Mozzarella Tamales.
What You Need
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16 servings
Original recipe yields 16 servings
1 cup hot water
1 chicken bouillon cube
1/2 cup lard
1-1/2 cups mashed cooked sweet potatoes
1 tsp. CALUMET Baking Powder
1 tsp. ground nutmeg
2 cups masa harina
32 large corn husks, soaked in hot water 30 min., drained and divided
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
1
Add hot water to bouillon cube in small bowl; let stand until dissolved. Use wooden spoon to mix lard, potatoes, baking powder and nutmeg in large bowl until blended. Add masa harina and chicken broth; stir until mixture forms soft dough.
2
Spread 1/4 cup masa dough into 4-inch square down center of each of 16 corn husks, leaving about 2 inches at top of husk; top with 2 Tbsp. cheese. Fold over sides and both ends of each husk to completely enclose filling.
3
Pour 3 cups water into tamalera. Use enough of the remaining corn husks to line bottom and side of tamalera. Stand tamales, open ends up, in tamalera; cover with remaining husks. Steam 1 hour or until tamales are done, adding water to tamalera if needed. (Tamales are cooked when they pull away from husks.) Cool slightly. Serve with sour cream.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with fresh fruit and a side salad to round out the meal.
Tip 2
If You Don't Have a Tamalera
Stand assembled tamales in steamer basket in large saucepan filled 1/4-full with water. (Make sure tamales are not touching the water.) Bring water to boil; cover. Steam 1 hour or until tamales are done, adding more water to saucepan if necessary.
Tip 3
Creative Leftovers
This is a great way to use leftovers. Prepare tamales as directed, substituting chopped cooked pork, beef or beans for the mashed sweet potatoes.
Tip 4
Cooking Know-How
To avoid burning bottom of tamalera if it runs out of water, add a coin to tamalera along with the water. The coin will sizzle throughout the cooking time. If the sizzling stops, more water needs to be added to the tamalera.
Tip 5
Make Ahead
Corn husks can be soaked up to 24 hours before using as directed.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 210mg
9%
Total Carbohydrates 17g
6%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 6g
12%
Vitamin A
130%
Vitamin C
4%
Calcium
10%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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