Tamales de Elote
(Central American fresh corncakes)
Tamales de elote are a favorite breakfast food in Mexico and throughout Central America. In El Salvador and Guatemala they are often served as the starchy portion of a meal. The fresh elote, or corn, used in Central America has a higher starch content than that in the United States, but the addition of masa harina in this recipe produces a very good approximation of the original.
Makes about 12 tamales
- Corn husks for wrapping -- 12-15 each
- Lard -- 1/4 cup
- Butter, softened -- 1/4 cup
- Baking powder -- 2 teaspoons
- Masa harina -- 2 cups
- Warm water -- 1 cup
- Salt -- 2 teaspoons
- Corn on the cob -- 2-3 ears
Method
- Add the cornhusks to a large pot. Pour boiling water over them and let them soak for at least 30 minutes to make them pliable.
- Add the lard, butter and baking powder to a food processor or mixer and beat until until light and fluffy.
- Cut enough corn kernels off the cobs to make about 2 cups. Scrape the cobs with a knife to get all their milk. Add the corn kernels and their milk to the food processor and pulse until fairly smooth but still a little chunky.
- In a large bowl, mix together the masa harina, salt and warm water and knead to form a pliable mass. Pulse a little bit at a time into the corn and lard mixture until smooth.
- Drain the cornhusks and wipe dry. 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. Finally fold down the pointed top and insert it into the bottom to make a package. Tie the tamal with string if needed. Repeat with the rest of the dough.
- Set up a steamer and steam the tamales for 30-45 minutes. Remove and serve hot with a little milk or cream poured over the top.
Variations
- Savory additions: shredded cheese, chopped chilies.
- Sweet additions: raisins, cinnamon, substitute milk for the warm water.
- Add 1-2 tablespoons of sugar if you like your tamales sweeter.
Additional option for ingredients
I make tomalees often, I came on this page to see how different mine are compared to the traditional style. My husband is El Salvadorian, and he and I make tomalees with these ingredients and we can't keep them around. As soon as they're made they're just as soon gone. Try adding simmered seasoned chicken, red peppers, hard boiled eggs(whites), chick peas, and green olives to the tomalee to fill in the corn dough. Try seasoning the dough mixture throughout with Knorr Chicken stock. These tomalees are unbelievable. Enjoy! :P
Salvadoran
While the country is named El Salvador, its people, recipes, etc. are called salvadoran.
To help you distinguish.
El Salvadorian is like saying United Statesian
Salvadorean is like Americanean
Actually, salvadoren may be closer salvadoreño.
But salvadoran sounds nicer.
You are absolutely correct
I was born and raised in El Salvador it is nearly an insult not knowing the proper dialect.
Tamales substitute for lard?
Hi - is there an acceptable subsitute for lard? Maybe something a little healtier?
I really love corn and look forward to trying this recipe!
Thanks
I've tried many substitutes.
I've tried many substitutes. In my opinion there is no way around it. Unless of course you want to be eating something that chews like rubber. Another word of advice. Don't eat them all of the time. I serve my tamales w/ a salad and rice or beans on the side so that we taste the tamale and enjoy the flavor but not to get filled on them alone.
Lard and beef tallow behave
Lard and beef tallow behave differently when used in baking and cooking than any other fat. That said, I have gotten good results with alternatives, less "authentic" but still satisfying. At least, for baking and frying. I haven't made tamales, but I'm going to try making them with a mixture of butter and non-hydrogenated shortening. (If you are more cost conscious, I think regular margarine + shortening will work okay.)
Mixing fats works for me. I like to mix a little butter in with olive oil to get the buttery yumminess without so much cholesterol. In baking, butter makes things crispy & flakey, without the good soft-chewiness that lard gives. Shortening makes bread fluffier & flakier, like for biscuits. Olive oil makes dough heavier, but creates some of the soft-chewy-holding together that you could get with lard.
Examples: for scones I use butter, for biscuits I use shortening, for savory scones (with spices & cheese) I use olive oil. These are all the same recipe/ratio base.
In frying, peanut oil was always my mom's healthier choice. It has a better flavor than canola -- which can be greasy if not hot enough -- soy, or blended vegetable oil. Corn oil can be a little less expensive, so I've been using that.
I'm in Seattle, where it's pretty hard to find any of the real Salvadorean cooking components. For me, it's been all about experimentation.
lard
Just remember this recipe uses 1/4 cup lard, which is 2 ounces, and that is only 1 teaspoon lard per tamal.
I've been making vegetarian
I've been making vegetarian tamales with vegetable shortening for years and they're delicious and tender -- not at all rubbery as one of the commenters has experienced. In fact, I sometimes make Mexican-style tamales with a "beef" filling (using fake meat crumbles or TVP and lots of onion, garlic and spices) that have fooled many an omnivore. For more flavor, use chicken broth or vegetable broth in place of the warm water in the dough.
Reply to Tamales substitute for lard
Yes you can substitute lard with shortening