Ingredients with Measurements:
- 2 cups of fresh corn kernels
- 1 cup of masa harina (corn flour)
- 1/2 cup of vegetable shortening
- 1/2 cup of warm water
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 cup of sugar
- 10-12 dried corn husks
Special equipment needed:
- Steamer basket
- Large pot with lid
Step-by-step instructions:
1. Soak the dried corn husks in warm water for at least 30 minutes, or until they are soft and pliable.
2. In a blender or food processor, blend the fresh corn kernels until they are smooth.
3. In a large mixing bowl, combine the blended corn, masa harina, vegetable shortening, warm water, baking powder, salt, and sugar. Mix well until the dough is smooth and well combined.
4. Take one of the soaked corn husks and spread a thin layer of the dough onto the center of the husk, leaving a border of about 1 inch on the sides.
5. Fold the sides of the husk towards the center, enclosing the dough and forming a rectangular shape. Fold the bottom of the husk upwards and tie it with a thin strip of corn husk.
6. Repeat the process with the remaining corn husks and dough until all the tamales are formed.
7. Place the tamales in a steamer basket and steam them for about 45-50 minutes, or until the dough is cooked through and firm.
8. Remove the tamales from the steamer and let them cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
Makes 10-12 tamales
Nutritional information:
Calories per serving: 220
Total fat: 12g
Saturated fat: 3g
Cholesterol: 0mg
Sodium: 180mg
Total carbohydrates: 28g
Dietary fiber: 2g
Sugars: 7g
Protein: 3g
Substitutions for ingredients:
- Vegetable shortening can be substituted with lard or butter.
- Fresh corn kernels can be substituted with canned or frozen corn.
Variations:
- Add shredded cheese or diced jalapeños to the dough for a spicy twist.
- Use banana leaves instead of corn husks for a different flavor and presentation.
- Fill the tamales with cooked chicken or pork for a savory version.
Tips and tricks:
- Make sure the corn husks are soaked long enough to be pliable and easy to work with.
- Spread the dough evenly and thinly to ensure even cooking.
- Tie the tamales tightly to prevent them from unraveling during cooking.
Storage instructions:
- Tamales can be stored in the refrigerator for up to 5 days.
- To freeze, wrap the tamales tightly in plastic wrap and store them in an airtight container for up to 3 months.
Reheating instructions:
- To reheat tamales, steam them for about 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the tamales on a platter with a side of salsa and guacamole.
- Garnish with chopped cilantro and a squeeze of lime juice.
Pairings:
- Serve with a side of Mexican rice and refried beans for a complete meal.
- Pair with a cold Mexican beer or a margarita for a refreshing drink.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
- Fresh salsa
- Guacamole
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the tamales are falling apart during cooking, tie them tighter or use more corn husks to enclose the dough.
Food safety advice:
- Make sure to cook the tamales thoroughly to prevent any foodborne illnesses.
- Store leftovers properly in the refrigerator or freezer.
Food history:
- Tamales are a traditional Mexican dish that dates back to the pre-Columbian era.
- They were often used as portable food for warriors and travelers.
Flavor profiles:
- Tamales de Elote have a sweet and savory flavor, with a subtle corn taste and a hint of sugar.
Serving suggestions:
- Serve hot and fresh, with a side of salsa and guacamole.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican