Servings: 12
Prep Time: 20 Min.
Cook Time: 35 Min.
Chill Time: 1 Hr.

+ 12 corn husks (soaked in cold water for about 1 hr.)
+ 2 c. chicken stock
+ 1 c. vegetable oil
+ 1 tsp. baking powder
+ 3 Tbsp. salt
+ 3 c. finely shredded potatoes (use fresh Idaho russets)
+ 5 c. Maseca flour (available in most ethnic markets)

For the Filling
+ 1 1/2 lbs. crabmeat or substitute chicken breasts
+ 2/3 c. tomato sauce
+ 1/3 c. chipotle sauce (available in most ethnic markets)
+ 1/2 c. crushed peanuts

For the Sauce:
+ 3 tsp. olive oil
+ 1 c. whole kernel corn
+ 1/4 c. Tamarind Paste (available in most ethnic markets)
+ 2/3 c. guava juice (available in most ethnic markets)

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 min. at medium speed)
2. Boil the crabmeat in 1 quart of water until tender, then cool and shred. Mix the shredded crabmeat with the tomato and chipotle sauce and peanuts.
3. Spread about 3 oz. of dough on each corn husk and place 3 Tbsp. 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 quart steamer, steam for 30 min.
5. For the sauce: In a 5" skillet saute the corn kernels in the olive oil for about 3 min. Whisk in the tamarind paste and the guava juice; cook for another 2 min. and keep warm for plating.
6. Serve each tamale cut in half and spoon about 2 Tbsp. of sauce on the side.

* Recipe courtesy of Andy Husbands, Chef/Owner, Tremont 647, Boston, MA