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Ingredients
2 Pounds Potatoes
3 Cups Water
1 Pound Tomatoes -- sliced
2 Large Scallion -- finely chopped
4 Cloves Garlic -- finely chopped
1 Small Red Bell Pepper -- finely chopped
1 Large Jalapeno -- finely chopped
6 Tablespoons Margarine -- melted
2 Cups Tortilla Flour
2 Teaspoons Salt
1 1/2 Teaspoons Ground Allspice
1 1/2 Teaspoons Pepper
1/4 Teaspoon Achiote -- dissolved in
2 Teaspoons Hot Water
Aluminum Foil
Directions
Cook the potatoes in their jackets in 2 cups water over moderate heat until they are soft about 20 minutes. Cool and peel. Process to a smooth paste. Cook together 1 cup water, tomatoes, scallions, garlic, bell pepper, and jalapeno over low heat for 20 minutes. Process to a smooth sauce and strain through a metal sieve to remove any lumps. There should be about 2 cups sauce. Mix together into a smooth moist paste, the mashed potatoes, sauce, margarine, tortilla flour, salt, allspice, pepper and dissolved achiote. Mix well. Put 3/4 cup of this mixture onto foil and fold into a rectangle. Pack firmly when folding. Steam the tamale over moderate to high heat for 30 minutes. Serve warm with a liberal squeeze of lemon.
Recipe submitted by Jim Catanich
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