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Tamales de Elote Recipe

Tamales de Elote

(Central American fresh corncakes)

Yield: About 12 tamales


INGREDIENTS PREP AMOUNT
Corn on the cob 2-3 ears
Masa harina 2 cups
Warm water 1 cup
Salt 2 teaspoons
Lard 1/4 cup
Butter softened 1/4 cup
Baking powder 2 teaspoons
 
Corn husks for wrapping 12-15 each

METHOD

Basic Steps:  Soak → Puree → Mix → Whip → Mix → Wrap → Steam
  1. 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.
  2. Cut enough corn kernels off the cobs to make about 2 cups. Scrape the cobs with a knife to get all their milk. Puree the corn in a food processor until fairly smooth but still a little chunky.
  3. In a large bowl, mix the masa harina with the warm water and salt and knead to form a pliable mass. Pulse into the pureed corn till well mixed.
  4. Whip the lard, butter and baking powder together with a whisk, egg beater or mixer till light and fluffy. Remove to the large bowl and add the corn-masa mixture and the salt. Beat with a spoon until dough is well blended.
  5. Drain 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.
  6. Set up a steamer and steam the tamales for 30-45 minutes. Remove and serve hot with a little milk or cream poured over.
 Tamales de Elote Masa
Tamales de Elote Filling
Tamales de Elote Folded
Tamales de Elote Tied

VARIATIONS

  • Add 1-2 Tbsp sugar if you like your tamales sweeter.
  • Savory additions: shredded cheese, chopped chilies.
  • Sweet additions: raisins, cinnamon, substitute milk for the warm water.

NOTES

  • 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 starch portion of a meal. The fresh elote, or corn, used in Central America has a higher starch content than that in the U.S. But the addition of masa harina in the above recipe produces a very good approximation of the original.