Como hacer tamal de elote

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and more affordable than pork.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

Drain or semi-drain 6 cans of corn (8.3 ounces each).

Weigh the drained corn; it should be around 1550 g.

If using fresh corn, use about 1500 to 1600 g of corn.

Weigh 100 g of flour.

Weigh 100 g of milk or 1.5 liters of milk, using 500 g in this case.

Weigh 1200 g of sugar.

Weigh 250 g of eggs (approximately 5 eggs).

Weigh 50 g of powdered milk.

Weigh 750 g of eggs (approximately 15 eggs).

Weigh 150 g of powdered milk.

Weigh 600 g of butter (Selecta brand, 50% butter and 50% margarine).

Weigh 450 g of cream cheese.

Weigh 450 g of condensed milk.

Weigh 300 g of grated cheese (dry cheese).

Blend the corn with the milk until smooth, filling the blender halfway with corn and adding milk, then blend.

Repeat the blending process until all corn is blended and transfer to a container.

Weigh 90 g of baking powder and mix it with the flour.

Combine all ingredients: sugar, cheese, butter, remaining milk from blending corn, cream cheese, eggs, powdered milk, condensed milk, flour, and baking powder.

Mix until the mixture is homogeneous, being careful not to overmix.

Check for lumps to ensure a smooth mixture, which should be dense but delicious.

Prepare a baking tray (68 cm long, 24 cm wide, and 5 cm high) by greasing it with margarine or lard and lining it with parchment paper.

Pour the mixture into the prepared tray.

Bake in the oven for approximately 1 hour at 160ºC.

Show the final baked tamal de elote.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary