Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups sweet corn kernels, fresh or frozen
- 1/2 cup milk
- 1/4 cup cornmeal
- 16-20 corn husks, soaked in warm water for 30 minutes
Special equipment needed:
- Steamer basket or pot with steamer insert
Step-by-step instructions:
1. In a large bowl, mix together masa harina, warm water, butter, sugar, baking powder, and salt until well combined.
2. In a blender or food processor, puree sweet corn kernels, milk, and cornmeal until smooth.
3. Add the corn puree to the masa mixture and stir until well combined.
4. Drain the corn husks and pat them dry with a towel.
5. Take a corn husk and spread about 1/4 cup of the masa mixture onto the center of the husk, leaving a border of about 1 inch on the sides and bottom.
6. Fold the sides of the husk towards the center, then fold the bottom up to enclose the filling.
7. Place the tamale seam-side down in a steamer basket or pot with steamer insert.
8. Repeat with the remaining husks and masa mixture.
9. Steam the tamales for 45-60 minutes, or until the masa is cooked through and firm to the touch.
10. Let the tamales cool for a few minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 45-60 minutes
Temperature:
- Steaming temperature: 212°F (100°C)
Serving size:
- Makes 16-20 tamales
Nutritional information:
- Calories: 210
- Fat: 9g
- Carbohydrates: 30g
- Protein: 3g
- Fiber: 2g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal, but the texture may be slightly different.
- Butter can be substituted with vegetable shortening or lard.
- Sweet corn kernels can be substituted with canned or roasted corn.
Variations:
- Add diced green chilies or jalapenos to the masa mixture for a spicy kick.
- Use different types of cheese, such as queso fresco or cheddar, to add more flavor.
- Add cooked shredded chicken or pork to the filling for a heartier tamale.
Tips and tricks:
- Soak the corn husks in warm water for at least 30 minutes to make them pliable and easier to work with.
- Spread the masa mixture thinly and evenly on the husks to ensure even cooking.
- Don't overfill the tamales, as the filling will expand during cooking.
- Serve the tamales with salsa, guacamole, or sour cream for dipping.
Storage instructions:
- Store leftover tamales in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat tamales, wrap them in damp paper towels and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Arrange the tamales on a platter and garnish with chopped cilantro and lime wedges.
Garnishes:
- Chopped cilantro
- Lime wedges
- Salsa
- Guacamole
- Sour cream
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Mexican street corn
- Cucumber and tomato salad
- Black bean and corn salad
Troubleshooting advice:
- If the masa mixture is too dry, add a little more water or milk until it reaches a smooth consistency.
- If the tamales are too dry, brush them with a little melted butter or olive oil before serving.
Food safety advice:
- Make sure to cook the tamales thoroughly to avoid any risk of foodborne illness.
- Store leftover tamales in the refrigerator and consume within 3 days.
Food history:
- Tamales are a traditional Mexican dish that dates back to pre-Columbian times. They were often used as portable food for soldiers and travelers.
Flavor profiles:
- Sweet, savory, and slightly spicy.
Serving suggestions:
- Serve the tamales hot with your favorite toppings and sides.
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Region: Mexican