Tamale Dough – for 15 spheres
- 2 pounds Idaho® Yukon Gold potatoes
- 3/4 cup masa harina
- 2 tablespoons water
- 1 tablespoon lard, optional
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
Tamale Filling – about 5 cups
- 1 1/2 cup onion, diced
- 1 tablespoon garlic, chopped
- 1 cup fresh corn kernels, uncooked
- 1 tablespoon vegetable oil
- 1/2 cup jalapeños, minced
- 1 pound 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 the palm of your 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*.
- 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.