Tamales De Elote Con Queso Y Rajas De Chile Verde - A Treasures of The Mexican Table Recipe

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

fresh corn

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn is often less expensive and still retains flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine can be more affordable.

green chiles

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños add heat while bell peppers are milder and cheaper.

Soak corn husks in warm water for at least 30 minutes to soften.

Blend fresh corn until smooth in a food processor.

In a mixing bowl, combine masa harina, baking soda, and kosher salt.

Add blended corn, unsalted butter, and evaporated milk to the dry ingredients; mix until smooth.

Fold in Oaxaca cheese, Anaheim chiles, and silvered onion into the masa mixture.

Drain corn husks and lay them flat on a clean surface.

Spoon masa mixture onto the center of each husk, folding sides over to enclose filling.

Place tamales upright in a steamer pot, standing on their folded ends.

Add water to the steamer pot, cover, and steam for about 1 hour until masa is firm.

Check water level occasionally, adding more as needed to prevent burning.

Let tamales rest for 10 minutes before serving to enhance flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens