INGREDIENTS:
1¼ pounds russet potatoes, peeled, quartered, and boiled until tender, 15 to 20 minutes
1 cup vegetable oil
2 onions, trimmed and finely chopped
6 cloves garlic, finely chopped
4 cups corn tortilla flour (masa flour)
2 cups beef broth or water
Salt and pepper to taste
INSTRUCTIONS:
Drain potatoes and mash, using potato masher.
Heat oil in large skillet over medium-high heat. Add onions and garlic, stir, and reduce heat to medium. Fry, stirring frequently, until onions are very brown, 20 to 30 minutes.
Put mashed potatoes in food processor, add fried onion mixture, pan drippings, tortilla/masa flour, and the beef broth or water. Add salt and pepper to taste. Process until well mixed, 1 to 2 minutes, stopping and scrapping down sides as necessary. Transfer to medium bowl.
Use as directed above to make the nacatamales.
Recipe from Multicultural Cookbook of Life-Cycle Celebrations, by Lois Sinaiko Webb.
