This is a dish that combines Montgomery and Monterey: spicy chorizo with masa, southern greens, and Alabama white BBQ sauce. Three keys: make sure you give the greens enough time to soften, allow the steaming to fully cook the masa, and don’t overcook the chorizo; also use high-quality chorizo like Happy Family (did I just do a 4th?). I hope you like it.

Tamale:
Collard greens, 10 leaves
1 cup masa
1 large sweet potato
1 pound chorizo sausage
1 teaspoon paprika
White sauce:
1/2 teaspoon garlic powder
1 cup water
6 garlic cloves
1/4 cup vinegar
1/2 white onion
1 1/2 cups mayonnaise
1/2 teaspoon black pepper
1/2 teaspoon cumin
1 teaspoon sugar
1/4 teaspoon salt

Tin foil

Steamer

Bake sweet potato until fork tender at 400 about 1 hour 15 minutes.

While that is baking, bring a large pot of water to a boil.

Remove center rib of collards and discard; you should have 8 useable wrappers.

Blanch collard greens for 15 minutes and remove from water and drain.

Remove skin from potato and mash.

Combine potato with masa and mix; add water gradually and mix with hands until combined.

Add paprika and set aside.

In a skillet on medium, lightly cook chorizo.

Alabama white BBQ sauce:

In a food processor, finely chop garlic and onion.

Add vinegar, cumin, pepper, salt, and sugar.

Add mayonnaise and mix well.

Refrigerate for 20 minutes.

Assembly:
Place down two collard halves overlapped.
Add two tablespoons of potato mixture and flatten to make a 4×3 rectangle.
Add 1 1/2 tablespoons of chorizo.
Roll like a burrito.
Wrap in tin foil.

Steam for 25 minutes.

Serve with Alabama White BBQ sauce.