Sweet Corn Tamales Recipe

Sweet Corn Tamales Easy Recipe Tamales de Elote

WEBSep 6, 2013 · Cover tamales with the rest of the corn husks and cover them with the lid. Steam Tamales for 1 hour and 15 minutes. To check …

Rating: 4.8/5(76)
1. Cut off the end of the corn cob with a sharp knife as it shows in the above picture, you can also make a small cut to the tip of the husk to have an even wrap.
2. Remove the husks, making sure you do not tear them since you are going to use them as a wrapping for the tamales and place them in a large pot cover with hot water. This step will make the husks soft and pliable.
3. Place the cob standing up and with a sharp knife slice off downward to remove the kernels. You can place the ear of corn in a large shallow bowl to keep all the kernels from spilling into your working area while cutting it.
4. Place the kernels into a Food Processor to lightly grind them. The mixture has to be medium coarse. This step is usually made in a corn grinder but a food processor works just fine. If a food processor is not available, use your blender* and process in small batches.

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Easy Mexican Sweet Corn Tamales — Salt & Wind Travel

WEBNov 26, 2021 · Beat the butter: Place the butter and remaining 1/4 cup of sugar in a bowl of a stand mixer fitted with a paddle attachment and beat at medium speed until light and …

Rating: 4.7/5(3)

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Healthy Tamales Recipe Mexico In My Kitchen

WEBDec 17, 2015 · Cook for 60 minutes to 75 minutes over a medium heat. While cooking, add more hot water to the pot if needed, be careful with …

Rating: 5/5(54)
1. In a large pot, place the cornhusks and cover with hot water to soften them. Leave there for at least 30 minutes. Drain and reserve.
2. Meanwhile, in a large bowl, mix the dry ingredients (corn masa-harina, baking powder and salt) , and stir in the vegetable oil. Pour the warm chicken broth and mix with a spatula until you form the dough into a creamy texture, similar to soft ice cream. If the dough doesn’t look as creamy as in the picture, add a little more broth, a tablespoon at the time.
3. Spread about 3 tablespoons of the dough on the already soft corn husk using a spoon or spatula. Top with 2 tablespoons of the filling. Fold one left side of the husk to the center and then the right side to the center. Finally, fold the end toward the center of the tamal. Place the tamal on a tray while you finish assembling the rest.
4. Now, get your steamer ready adding a couple of hot cups of water and line the steamer rack with corn husks. If you don’t have a steamer, place loose pieces of aluminum foil at the bottom of the pot to function as a steamer rack.

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