Tamales de Elote

Recipe by:

"This type of tamale is found in Central America, and is different from the Mexican ones, which are sweet instead of savory. Makes about 12 tamales."

Recipe: #26250       June 16, 2017



Original recipe yields 6 servings
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Nutritional

  • Serving Size: 1 (425.5 g)
  • Calories 565.1
  • Total Fat - 22.1 g
  • Saturated Fat - 9.5 g
  • Cholesterol - 28.5 mg
  • Sodium - 1016.2 mg
  • Total Carbohydrate - 90.4 g
  • Dietary Fiber - 9 g
  • Sugars - 21.1 g
  • Protein - 14.3 g
  • Calcium - 175.1 mg
  • Iron - 4.7 mg
  • Vitamin C - 22.2 mg
  • Thiamin - 1.1 mg

6
Servings
30m
Prep Time
45m
Cook Time
1h 15m
Ready In
 

Step 1

Place the cornhusks in a large bowl. Pour hot water over them and let them soak for at least 30 minutes to soften them up.

Step 2

Place the lard, butter and baking powder in a food processor and process until light and fluffy.

Step 3

Cut the corn kernels off the cobs to make about 2 cups. Do this in a large bowl so you can catch the corn milk. Scrape the cobs with a knife to get as much milk as possible. Add the corn kernels and their milk to the food processor and pulse until fairly smooth but still a little chunky.

Step 4

In a large bowl, mix together the masa harina, salt and warm water and knead to form a pliable mass. Pulse a little bit of the masa at a time into the corn and lard mixture until it's all incorporated and smooth.

Step 5

Drain the cornhusks. Take a couple of the smaller or damaged husks and pull into strips about 1/4 inch wide. Lay out a husk with the pointed end up and add about 1/4 cup dough to the center. Fold in each side to cover the dough. Then fold up the bottom of the husk. Tie the top of the tamal with a strip of corn husk. Repeat with the rest of the masa.

Step 6

Set up a steamer and steam the tamales for 30 to 45 minutes. Remove and serve hot. These are great with a good dollop of Crema (like creme fraiche) over the top. To reheat, you can microwave for 1 minute.

Note: if you don't have a steamer, you can improvise by using a large stock or pasta pot. Place a heat proof bowl upside down on the bottom, then place a round rack or a tin pie plate with holes punched on top of the bowl. Start stacking the tamales evenly on the rack/pie plate. Once filled, carefully pour boiling water into the pot, but don't let it rise to the level of the tamales. Start steaming...


Tips & Variations


  • Dried corn husks
  • Steamer

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