Dinner for 3

Tahini Potato Kale Tamales

Name: Tahini Potato Kale Tamales
Total time: 180 min
Yield: 3 servings
Cuisine: Middle Eastern
Ingredients: 2 1/2 lb small yukon gold potatoes; 3 tbsp tahini; 2 cloves garlic; 1 tsp smoked paprika; 1 tsp salt; 1 bags (10 oz) chopped kale; 40 dried corn husks; 6 cups maseca corn flour; 2 tbsp baking powder; 1 tbsp kosher salt; 1 1/2 cups lard or vegetable shortening; 8 1/2 cups warm chicken or vegetable broth

$36.99for 4180 minServes 3

Corn masa surrounds tahini-seasoned potatoes and kale before the tamales steam until tender and set.

Photo: holajalapeno.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Potatoes, 2.5 lb$0.99/lb typical	2.5 lb	$2.48Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.15Typical price
	Kale, 1.25$2.49 each typical	1.25	$3.11Typical price
	Corn kernels, 40 oz$0.09/oz typical	40 oz	$3.60Typical price
	Broth, 71 oz$0.07/oz typical	71 oz	$4.94Typical price
Total for the servings shown		$27.75

Swaps

Swap potatoes for sweet potatoesabout $0.30/lb more at typical prices

Pantry staples you likely have

Asian sauces and pastesDried herbs, spices and seasoning blendsCornstarch, vanilla, yeast, cocoaBaking powder and sodaSalt and pepperCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

180 minstart to table
Involveddifficulty
3servings as written
$$$$typical cost tier

Middle Eastern Dairy-free Dinners

Typical price

$9.25 per serving$36.99 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 1/2 lb small yukon gold potatoes
3 tbsp tahini
2 cloves garlic
1 tsp smoked paprika
1 tsp salt
1 bags (10 oz) chopped kale
40 dried corn husks
6 cups maseca corn flour
2 tbsp baking powder
1 tbsp kosher salt
1 1/2 cups lard or vegetable shortening
8 1/2 cups warm chicken or vegetable broth

Steps

Soak the corn husks in warm water for 30 minutes, then drain them.
Boil the potatoes in a large pot for 20 minutes until tender, then mash them with tahini, garlic, smoked paprika, and 1 teaspoon salt.
Stir the kale into the hot potatoes and let the mixture cool for 10 minutes.
Mix the masa, baking powder, kosher salt, shortening, and 6 cups warm broth until a soft dough forms.
Spread masa over each husk, add potato filling, fold the husks, and stand the tamales upright in a large steamer.
Steam covered for 75 minutes, adding water as needed, until the masa pulls away from the husks.