Title: Spicy Duck Tamales
Categories: Essnce11
Yield: 12 servings

3/4 c Boiled; peeled, finely-diced
-sweet
Potatoes
1 c Finely-shredded cooked duck
1 Chipotle pepper in adobo;
-drained, and
; finely chopped
25 Fresh corn husks or dried
-husks; plus
1 Corn husk torn into strips;
-for tying
Basic Tamale Dough; see *
-Note

* Note: See the “Basic Tamale Dough” recipe which is included in this
collection.

If using dried corn husks, soak in hot water until softened, about 30
minutes. In a small bowl, mix sweet potatoes, duck and chipotle pepper to
make filling. Choosing largest ones, place corn husks, one at a time, on
work surface and spread 1/4 to 1/3 cup tamale dough over wide end of husk;
top with a tablespoon of duck filling. Fold husk around tamale filling to
completely enclose, and tie off each end with a strip of corn husk. Repeat
until all dough and filling has been used. In a large pot fitted with a
steaming rack, arrange tamales and cover with remaining soaked corn husks
or a damp dish towel. Pour in enough boiling water to reach just under
steaming rack, cover tightly and return to a boil over high heat. Reduce
heat slightly to maintain gentle bubbling and steam. Cook about 1 hour,
adding more boiling water if necessary, until tamales are cooked through.
Uncover pot and let tamales rest 10 minutes before serving. This recipe
yields 12 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-058 broadcast 03-25-1997) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

03-25-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.