July 21, 2022

Kale and Mushroom Filled Sweet Potato Tamales

These tamales have a little twist- they’re sweet potato tamales! We’ve added sweet potatoes into the masa (the dough) itself, which adds sweetness and flavor to the tamales without changing the texture much, as well as makes them a little healthier. In the middle we have a mushroom and kale filling. They can be made in the instant pot, and are a wonderful meal to make and share. Once made, they freeze well so you can keep them and eat throughout the week if you like!

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All About Tamales

Corn was first domesticated in the Americas thousands of years ago, and not long after that came the tamale. At the most basic level, tamales are made with ground corn, mixed with water, and cooked in a corn leaf. It is believed that the Aztecs living in present day Mexico were likely making them thousands of years ago. Since tamales are portable and filling, they could be taken out hunting and into battle. They were originally baked in the ashes of the home fire, but later evolved to be steamed and different flavors and fillings were added with the arrival of the Spanish. Tamales were often also eaten in ritual and ceremonial capacities, and to this day many families still eat tamales to celebrate Christmas or other holidays. Now tamales usually have fats (often lard, so be wary) mixed into the masa for flavor, and can be filled with all sorts of meats and vegetables. This recipe I’m sharing is in no way authentic- I am not an expert in Mexican (or Aztec) cooking, so take it with a grain of salt.

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How to Make Sweet Potato Tamales

To make tamales, we have to make the masa dough and the kale and mushroom filling, before combining the two and cooking. You can make the filling and masa in either order, but you’ll want to get the corn husks soaking ahead of time. To make the masa, you’ll need to cook a sweet potato first. I boiled mine sans skins in plenty of water, until they were fork tender. Once they are well cooked, you can combine it with vegetable shortening (or coconut oil, if you prefer) and beat until it’s creamy and well-integrated. After that, you can work in the other dry ingredients, including the masa harina (if you’re a little confused, that might be because the word “masa” refers both to the dough and the flour you make it with). If you’re looking to get masa harina online, you can get some from Bob’s Red Mill. Beat it well, and then cover it to prevent drying out. To make the filling, you’re simply going to sauté the kale, mushrooms, and other ingredients to release extra moisture so they don’t make your tamales soggy. Once you have both the filling and the masa ready, you can get to work on the time-consuming part- assembling your tamales. Drain the cornhusks. Take a large husk, and pat it dry if it’s still a little wet. Then add about a quarter cup of the masa to the top half of the husk and use your fingers to spread it in a thin, even layer leaving the bottom half of the husk empty. Add filling down the center, and then fold the husk closed on the sides, bringing the masa together around the filling. Fold the bottom half up, so only the top of the masa is exposed. After that, all you need to do is pack your tamales standing topside-up into a steamer or instant pot, add some water, and let them cook. Buen provecho!

Kale and Mushroom Filled Sweet Potato Tamales

Ingredients

6 oz. package of corn husks
1 lb. sweet potato
½ cup vegetable shortening
4 cups masa harina
2 tsp. baking soda
1 tsp. salt
1 ½ tsp. dried coriander
2 tsp. ground cumin
1 small onion
1 lb. mushrooms (shiitake, cremini, button, or oyster)
3 cloves garlic
2 well packed cups of kale
1 tbsp. soy sauce
Salt and pepper, to taste

Instructions

Place your corn husks in a bowl of hot water to soften, leaving them there for at least 30 minutes. Peel your sweet potatoes, chop into large pieces, and place in a pot of boiling water and cook until easily pierced by a fork.
Start preparing your masa dough. Add the sweet potatoes and vegetable shortening to a bowl, and use an electric mixer to beat them together until the potatoes are fully mashed and the mixture is almost fluffy. Add the masa harina, baking soda, salt, coriander and cumin to a bowl and whisk together, before adding it to the sweet potatoes. Beat slowly, adding about half a cup of water little by little, until your dough has the consistency of a thick peanut butter. Beat on high for a few minutes to really incorporate everything well, and then place in a bowl and cover with plastic wrap or a damp kitchen towel to prevent drying.
Now let’s get the filling going- dice the onion, finely chop the mushrooms, mince the garlic, and chop the kale into bite-sized pieces. Heat a small amount of oil in a skillet, and add the onion and garlic. Cook until the onions are slightly translucent, and then add the mushrooms. Cook for a few minutes, and then add the kale. Add the soy sauce, and season with salt and pepper. Cook until the kale is wilted, and then remove from the heat.
Start assembling your tamales. Lay a large husk (or a couple over-lapping smaller husks), with the outside side down. Add about a quarter cup of the masa to the wider half of the husk, and spread it to cover the top half. Add a tablespoon or two of the filling to the center of the masa. Fold the sides of the husks together the long way so they overlap. Fold the bottom, unfilled half up to meet the top half. Tear a long and thin strip of corn husk, and use it to tie the tamale shut. Repeat until you run out of husks, masa, or filling.
Steam your tamales in an instant pot or stovetop. Add a cup or so of water to the steamer or instant pot. Place the steamer rack on the bottom, and add all the tamales standing tightly together with the open-side up. On the stove top, steam for about an hour and a half. In the instant pot, cook for 25 minutes. Unwrap your tamales, and serve with your favorite salsa. Enjoy!

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