Black Bean and Sweet Potato Tamales with Tomatillo Sauce

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 0.3 cup butter melted
• 15 ounce black beans rinsed drained canned
• 4 ounce chilis green drained chopped canned
• 1 teaspoon chipotle sauce 
• 0.5 cup cilantro leaves 
• 1.5 cups corn kernels frozen thawed
• 0.3 cup cilantro leaves fresh chopped
• 3  garlic clove minced
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon ground cumin 
• 1  jalapeno seeded chopped
• 3.8 cups i would have liked to use an version of masa but i couldn't find one at the time of making the tamal 
• 2 teaspoons olive oil extra virgin extra-virgin
• 1 cup onion chopped
• 2 tablespoons oregano fresh chopped
• 0.3 teaspoon salt 
• 5 ounces cheddar cheese reduced-fat
• 1 pound sweet potatoes and into 
• 1 pound tomatillos fresh husked rinsed ( 8)
• 0.3 cup vegetable stock organic
• 2 cups vegetable stock organic
• 24  frangelico dried
• 24  frangelico dried

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• blender
• aluminum foil
• measuring cup
• broiler pan

Directions

1. Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes.
2. Drain.
3. Preheat oven to 40
4. To prepare filling, pierce potato with a fork; wrap in foil.
5. Bake at 400 for 1 hour or until tender. Peel potato; mash.
6. Heat 2 teaspoons oil in a skillet over medium-high heat.
7. Add 1 cup onion; saut 4 minutes.
8. Add 1 teaspoon cumin and cinnamon; saut 30 seconds.
9. Add beans and green chiles; saut 2 minutes.
10. Remove from heat.
11. Combine potato, bean mixture, cheese, and chopped cilantro.
12. Increase oven temperature to 45
13. To prepare masa dough, combine 2 cups broth and corn in a blender; process until smooth.
14. Lightly spoon masa harina into dry measuring cups; level with a knife.
15. Combine masa harina, baking powder, and salt.
16. Add broth mixture and butter to masa mixture; stir until a soft dough forms. Cover.
17. To prepare sauce, heat 2 teaspoons oil in a medium saucepan over medium-high heat.
18. Add 1 cup onion, jalapeo, and garlic; saut 2 minutes.
19. Add tomatillos and next 5 ingredients (through 1/4 teaspoon salt); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Cool slightly.
20. Place tomatillo mixture and cilantro leaves in a blender.
21. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
22. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth.
23. To assemble, working with 1 husk at a time, place 3 tablespoons masa dough in center of husk about 1/2 inch from top, and press dough into a 4 x 3-inch rectangle. Spoon 2 tablespoons bean mixture down 1 side of dough. Fold husk over tamale, being sure to cover the filling with dough; fold over 1 more time. Fold bottom end of husk under.
24. Place the tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat the procedure with remaining husks, dough, and bean mixture. Cover filled tamales with another damp towel.
25. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
26. Steam at 450 for 1 hour, adding water as necessary to maintain a depth of about 1/2 inch.
27. Let stand 10 minutes.
28. Serve with sauce.