Tamalito de Elote (Mexican Corn Tamale)

Ingredients

• 4 cups (600g) fresh corn kernels 4 cups (600g) fresh corn kernels
• 1 cup (160g) masa harina 1 cup (160g) masa harina
• 1/2 cup (120g) lard (or vegetable oil for a vegetarian version) 1/2 cup (120g) lard (or vegetable oil for a vegetarian version)
• 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)
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 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

1. 1.
   In a blender, combine the fresh corn kernels and masa harina. Blend until smooth.
2. 2.
   In a mixing bowl, cream the lard (or vegetable oil) until fluffy. Gradually add the blended corn mixture and mix well.
3. 3.
   Add the chicken broth (or vegetable broth), baking powder, salt, cumin, and chili powder to the corn mixture. Stir until well combined.
4. 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.
5. 5.
   Fold the sides of the husk towards the center, enclosing the corn mixture. Fold the bottom end of the husk upwards.
6. 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.
7. 7.
   Steam the tamales over medium heat for about 45-60 minutes, or until the tamale easily pulls away from the husk.
8. 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.