Heart of Idaho® Potato & Crabmeat Tamale


For the Dough

  • 12 corn husks (soaked in cold water for about 1 hour)
  • 2 cups chicken stock
  • 1 cup vegetable oil
  • 1 teaspoon baking powder
  • 3 tablespoon salt
  • 3 cups finely shredded Idaho® russet potatoes
  • 5 cups Maseca flour (available in most ethnics markets)

For the Filling

  • 1 1/2 lbs crabmeat or substitute chicken breasts
  • 2/3 cup tomato sauce
  • 1/3 cup chipotle sauce (available in most ethnics markets)
  • 1/2 cup crushed peanuts


For the Sauce

  • 3 teaspoon olive oil
  • 1 cup whole kernel corn
  • 1/4 cup tamarind paste (available in most ethnics markets)
  • 2/3 cup guava juice (available in most ethnics 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 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.
Print Recipe

Yield: 12 appetizer portions

Andy Husbands
Boston, MA

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