Tamal de Papa with Russian Salad
Thomas J. Story
Gently mixing the potatoes and masa by hand ensures that the roasted potato is evenly distributed throughout the tender tamale. The team at Damian sources corn from Masienda in West Los Angeles and grinds it in-house. Corn husks can be easily found in most Mexican grocers or well-stocked markets.
This recipe, and others like it, can be found in the article "Easy and Inspiring Modern Mexican Recipes from Superstar Chef Enrique Olvera’s Red-Hot Restaurant Damian."
How to Make It
1
To make the Russian salad: Bring a large pot of water to a boil over high heat. Working in batches, separately blanch fingerling potatoes (8–10 minutes), carrots (3–4 minutes), and peas (about 90 seconds), transferring each to an ice bath once finished. Lay vegetables out on a paper-towel-lined baking sheet and pat dry.
2
Slice fingerling potatoes and carrots into 1⁄2-inch rounds.
3
Place vegetables in a medium bowl and mix with mayonnaise, lime juice, and 1⁄2 tsp. salt. Refrigerate until ready to serve.
4
To make the tamales: Preheat oven to 400°F. Wrap Yukon gold potatoes in foil and bake 15–20 minutes, or until fully cooked. Peel off skins once cool enough to handle. In a large bowl, combine masa, cooked potatoes, 1 1⁄2 tsp. salt, 1⁄2 cup water, and mix with your hands until potatoes are broken up into chunks and combined with other ingredients but still recognizable. Slowly add oil to the mixture 1 tbsp. at a time, continue mixing with your hands, ensuring oil is combined before adding more. Add 1⁄2 cup water in the same manner and continue mixing until incorporated.
5
Spoon a 2-1⁄2 oz. portion of mixture in the center of a corn husk and wrap the sides up over the dough to encase it.
6
Heat a steamer pot over medium heat and place wrapped tamales inside with the lid on. Cook until firm to the touch and a toothpick inserted into the center comes out clean, about 45 minutes. Remove the corn husks, place a hefty spoonful of Russian salad on top, and serve with your favorite salsa.
Ingredients
1 ½ lbs fingerling potatoes (about 8 small potatoes)
½ lb baby carrots (about 10 carrots)
½ cup English peas
½ cup mayonnaise
1 lime, juiced
2 tsp kosher salt, divided
3 medium Yukon gold potatoes
1 cup white masa
2 tbsp grapeseed oil
8 corn husks
Directions
1
To make the Russian salad: Bring a large pot of water to a boil over high heat. Working in batches, separately blanch fingerling potatoes (8–10 minutes), carrots (3–4 minutes), and peas (about 90 seconds), transferring each to an ice bath once finished. Lay vegetables out on a paper-towel-lined baking sheet and pat dry.
2
Slice fingerling potatoes and carrots into 1⁄2-inch rounds.
3
Place vegetables in a medium bowl and mix with mayonnaise, lime juice, and 1⁄2 tsp. salt. Refrigerate until ready to serve.
4
To make the tamales: Preheat oven to 400°F. Wrap Yukon gold potatoes in foil and bake 15–20 minutes, or until fully cooked. Peel off skins once cool enough to handle. In a large bowl, combine masa, cooked potatoes, 1 1⁄2 tsp. salt, 1⁄2 cup water, and mix with your hands until potatoes are broken up into chunks and combined with other ingredients but still recognizable. Slowly add oil to the mixture 1 tbsp. at a time, continue mixing with your hands, ensuring oil is combined before adding more. Add 1⁄2 cup water in the same manner and continue mixing until incorporated.
5
Spoon a 2-1⁄2 oz. portion of mixture in the center of a corn husk and wrap the sides up over the dough to encase it.
6
Heat a steamer pot over medium heat and place wrapped tamales inside with the lid on. Cook until firm to the touch and a toothpick inserted into the center comes out clean, about 45 minutes. Remove the corn husks, place a hefty spoonful of Russian salad on top, and serve with your favorite salsa.
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