Tamales de Elote

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


"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."

Original recipe yields 6 servings
OK

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

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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