Heart of Idaho® Potato & Crabmeat Tamale

Heart of Idaho® Potato & Crabmeat Tamale

Andy Husbands
Boston, MA

Yield: 12 appetizer portions


For the Dough

For the Filling


For the Sauce


  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.