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Sweet corn tamales

Melissa Veytia

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Melissa Veytia

Sweet Corn Tamales

30 mins

40 mins

Low

4.363636

11 comments

Melissa Veytia

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This tamales are from Michoacan, Guerrero and Mexico City. Made from milled sweet corn they have a great taste and a very smooth texture. You can serve them with sour cream or sweetened milk.

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Ingredients

6 portions

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6 cups corn, tender, shelled
4 tablespoons lard, at room temperature
50 grams butter
1 tablespoon salt
2 tablespoons sugar
1 teaspoon baking soda
enough totomoxtle leaves, soaked in hot water
to taste sour cream, to serve

Preparation

Grind the corn in a food processor for 2 minutes.

Mix the butter and lard. Add the salt, sugar, baking powder and the processed corn to the mix.

Soak the corn husks for 15 minutes in warm water. Fill the husks with the previous corn mixture and fold them. Add hot water to a large pot with a steamer basket, place the tamales on top and cook for 40 minutes. Serve warm and garnish with cream to taste.

PRESENTATION

Unwrap the tamal and serve with sour cream or sweetened milk.

TIPS

You can melt the lard and butter to mix with corn.

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Sweet Corn Tamales

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by

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Ratings (11)

Wonder woman

06/02/2020 20:57:46

Aquí en USA no se consiguen elotes como los del país de uno, se pudiera utilizar los granos en lata o granos congelados?

Ma Fernanda Lara Ortiz

03/09/2019 20:55:29

Creo que a la receta le falta bastante azúcar, yo agregué mas de lo que decía y aún me quedaron muy insípidos...

Marisol Escobedo mora

01/08/2019 17:18:48

Me salieron riquísimos con una super consistencia Recomendación cuando vuelvan hacer tamales compren los elotos duros lo más duro q se pueda x q si los compran tiernos les va a quedar aguado