Are you ready to tantalize your taste buds with a taste of Mexico? Then get ready to make these delicious Tamales de Elote! This recipe offers a delightful twist on traditional tamales, showcasing the sweet, succulent flavor of fresh corn. Perfect for a family gathering, a special occasion, or simply a heartwarming weeknight dinner, these tamales are surprisingly easy to make and bursting with flavor. Whether you're a seasoned cook or just starting your culinary journey, this recipe is perfect for you. Let's dive into this delicious and easy recipe!
Ingredients:
For the Masa:
- 2 cups Maseca (corn masa flour)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups warm water or broth (chicken or vegetable)
- 1/4 cup vegetable shortening or lard (for a richer flavor)
- 1/4 cup milk or cream (optional, adds richness)
For the Filling:
- 4 cups fresh corn kernels (about 4 ears of corn) – you can also use frozen corn
- 1/2 cup heavy cream or milk
- 1/4 cup butter
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
For Assembly:
- 1 dozen dried corn husks (soaked in warm water for at least 30 minutes)
Instructions:
Preparing the Masa:
- In a large bowl, whisk together the Maseca, baking powder, and salt.
- Gradually add the warm water or broth, mixing with a wooden spoon or your hands until a smooth, slightly sticky dough forms.
- Stir in the shortening or lard and milk (if using) until well combined. The masa should be pliable but not too wet. If it’s too dry, add a tablespoon of water at a time; if too wet, add a spoonful of masa.
Preparing the Elote Filling:
- In a saucepan, melt the butter over medium heat.
- Add the corn kernels and cook for about 5 minutes, stirring occasionally, until slightly softened.
- Stir in the heavy cream, sugar, cinnamon, and salt. Simmer for another 5-7 minutes, or until the sauce has thickened slightly. Remove from heat and let it cool slightly.
Assembling the Tamales:
- Lay a corn husk flat, with the wider end pointing towards you.
- Spread a thin layer of masa on the husk, leaving about an inch of space on the edges and the top. The thickness should be about 1/8 inch.
- Spoon a generous spoonful of the elote filling onto the center of the masa.
- Fold the sides of the husk inwards, then roll it up from the bottom, tucking the filling inside. It should resemble a small burrito.
- Repeat with the remaining husks and filling.
Steaming the Tamales:
- Place the assembled tamales in a steamer basket, standing them upright.
- Add water to the bottom of the pot, ensuring it doesn't touch the tamales.
- Cover and steam for about 45-60 minutes, or until the masa is cooked through and easily peels away from the husk.
Serving:
Serve your delicious Tamales de Elote warm. They are wonderful on their own, or you can pair them with a dollop of sour cream, crema fresca, or a sprinkle of cotija cheese. Enjoy!
Tips and Variations:
- Soaking the Corn Husks: Soaking the husks is crucial for preventing them from breaking during the steaming process.
- Masa Consistency: The masa should be pliable and not too dry or too wet. Adjust the water accordingly.
- Spice it Up: Add a pinch of chili powder to the elote filling for a touch of heat.
- Cheese Please: Incorporate shredded Monterey Jack or Oaxaca cheese into the elote filling for extra flavor.
- Vegetarian/Vegan Options: Substitute vegetable broth for chicken broth and use vegan butter and cream for a completely vegetarian option.
Nutritional Information (per tamal, approximate):
Calories: Approximately 250-300 Fat: 10-15g Protein: 5-7g Carbohydrates: 35-45g
This recipe provides a healthy and delicious way to enjoy the vibrant flavors of corn. It's a fantastic addition to your repertoire of easy recipes and healthy meals, making it perfect for quick dinner ideas or special occasions. Enjoy the process of homemade cooking and the satisfaction of creating a truly delicious dish!