![Tamalito de Elote (Mexican Corn Tamale)](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/tamalito-de-elote-mexican-corn-tamale--e389f7a6-7c08-4734-9f5a-0f11ba3cbf32.png)
Recipe
Tamalito de Elote (Mexican Corn Tamale)
Savory Delight: Authentic Mexican Corn Tamale
4.5 out of 5
Indulge in the flavors of Mexico with this traditional Tamalito de Elote recipe. Made with fresh corn, masa harina, and a touch of spices, this savory corn tamale is a staple in Mexican cuisine.
Metadata
Preparation time
30 minutes
Cooking time
45-60 minutes
Total time
75-90 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Gluten-free, Dairy-free, Nut-free, Egg-free
Allergens
N/A
Not suitable for
Vegan (due to the use of lard)
Ingredients
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4 cups (600g) fresh corn kernels 4 cups (600g) fresh corn kernels
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1 cup (160g) masa harina 1 cup (160g) masa harina
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1/2 cup (120g) lard (or vegetable oil for a vegetarian version) 1/2 cup (120g) lard (or vegetable oil for a vegetarian version)
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1/2 cup (120ml) chicken broth (or vegetable broth for a vegetarian version) 1/2 cup (120ml) chicken broth (or vegetable broth for a vegetarian version)
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1 teaspoon baking powder 1 teaspoon baking powder
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1 teaspoon salt 1 teaspoon salt
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1/2 teaspoon cumin 1/2 teaspoon cumin
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1/2 teaspoon chili powder 1/2 teaspoon chili powder
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Corn husks, soaked in water for 1 hour Corn husks, soaked in water for 1 hour
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 18g, 6g
- Carbohydrates (total, sugars): 36g, 6g
- Protein: 6g
- Fiber: 4g
- Salt: 1g
Preparation
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1.In a blender, combine the fresh corn kernels and masa harina. Blend until smooth.
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2.In a mixing bowl, cream the lard (or vegetable oil) until fluffy. Gradually add the blended corn mixture and mix well.
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3.Add the chicken broth (or vegetable broth), baking powder, salt, cumin, and chili powder to the corn mixture. Stir until well combined.
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4.Drain the corn husks and pat them dry. Take a corn husk and spread a thin layer of the corn mixture onto the center of the husk.
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5.Fold the sides of the husk towards the center, enclosing the corn mixture. Fold the bottom end of the husk upwards.
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6.Place the tamale upright in a steamer basket, with the open end facing up. Repeat the process with the remaining corn husks and corn mixture.
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7.Steam the tamales over medium heat for about 45-60 minutes, or until the tamale easily pulls away from the husk.
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8.Remove the tamales from the steamer and let them cool for a few minutes before serving. Unwrap the husks and enjoy the delicious Tamalito de Elote.
Treat your ingredients with care...
- Fresh corn kernels — Use fresh corn for the best flavor. If fresh corn is not available, you can use frozen corn kernels as a substitute.
- Masa harina — Masa harina is a traditional Mexican corn flour. It can be found in most grocery stores or specialty stores. Make sure to use masa harina specifically for tamales.
- Corn husks — Soak the corn husks in water for at least 1 hour before using them. This will make them pliable and prevent them from tearing while wrapping the tamales.
Tips & Tricks
- To add extra flavor, you can mix in some shredded cheese or diced jalapeños into the corn mixture before spreading it onto the corn husks.
- Serve the Tamalito de Elote with a dollop of sour cream and a sprinkle of chopped cilantro for a refreshing twist.
- If you prefer a sweeter tamale, you can add a tablespoon of sugar to the corn mixture.
- Leftover tamales can be stored in the refrigerator for up to 3 days. Reheat them by steaming or microwaving.
Serving advice
Serve the Tamalito de Elote as a main course accompanied by Mexican rice and refried beans. Garnish with fresh cilantro and serve with a side of salsa for an authentic Mexican meal.
Presentation advice
Arrange the unwrapped tamales on a platter, showcasing their golden color and inviting aroma. Serve them with a colorful garnish of sliced radishes and lime wedges for an appealing presentation.
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