Como Hacer Tamales De Elote Mexicanos De Mi Rancho A Tu Cocina

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a rich flavor while being dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness and flavor.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Remove corn husks from the sweet corn and select the larger ones for tamales.

Slice the sweet corn kernels off the cob and set aside.

Roast 4-5 jalapeños and 4 poblano peppers on a comal until charred on all sides to remove the skin.

Place the roasted peppers in a bag to sweat and make peeling easier.

Melt butter over low heat while preparing other ingredients.

Grind the sweet corn in a metate (stone grinder) until smooth.

Add 2 teaspoons of baking powder, 1 teaspoon of baking soda, 3 tablespoons of sugar, and a pinch of salt to the ground corn and mix well.

Incorporate the melted butter into the corn mixture thoroughly.

Chop the roasted peppers into small pieces and add them to the corn mixture.

Prepare a steamer pot with water up to the steamer rack.

Wrap a portion of the corn mixture around a piece of queso panela and queso that melts in a corn husk, folding it over.

Place the wrapped tamales upright in the steamer pot.

Cover and steam the tamales for about 1 hour, checking the water level occasionally.

Remove the tamales from the steamer and let them cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens