Idaho® Potato Mexican Tamale Sphere
Tamale Dough – for 15 spheres
- 2 lbs Idaho® Yukon Gold Potatoes
- 3/4 C Masa Harina
- 2 T Water
- 1 T Lard, optional
- 1 tsp Ground Cumin
- 1/2 tsp Salt
Tamale Filling – about 5 cups
- 1 1/2 C Onion, diced
- 1 T Garlic, chopped
- 1 C Fresh Corn Kernels, uncooked
- 1 T Vegetable Oil
- 1/2 C Jalapeños, minced
- 1 lb Seasoned meat (such as boneless short ribs, carnitas, tinga, barbacoa), cooked
- Frying oil
- Adobo, mole, salsa or enchilada sauce
- Queso fresco, goat cheese, sour cream
- Shredded lettuce, guacamole, radishes, pumpkin seeds
- Cook potatoes in boiling salted water. Drain. Remove skin. Press through ricer or food mill. Should have about 5 cups or 1 1/2 pounds.
- Combine riced potato and remaining ingredients in a large bowl. Mix well and divide into 15 2-oz. portions. Cover well until ready to use.
- Sauté onion, garlic and corn kernels in oil until ingredients are just softened. Remove from heat and stir in meat.
Assembly and frying
- Using palm of hand, shape one masa ball into a cup shape.
- Place 2 rounded tablespoons (about 1 oz.) meat filling into the cup. Gently press dough together to form a ball wrapping the meat, using water moistened fingers to seal cracks and make a smooth sphere, about 2.25-inch diameter. Repeat with remaining tamale dough and filling*.
*May have about 1 cup leftover filling.
- Refrigerate spheres well-wrapped for up to 3 days.
- Heat frying oil to 350°F. Fry spheres until deep golden brown, 4-5 minutes until center is 160°F. Serve warm or room temperature with condiments and garnishes.