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THE BEST MEXICAN CORN TAMALES | TAMALES DE ELOTE CON CHILE Y QUESO

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Recipe Information

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Mexican Corn Tamales

Cultural Context

Tamales have deep roots in Mexican culture, originating from ancient Mesoamerican civilizations. They are traditionally made during celebrations and holidays, often enjoyed with family and friends. Today, tamales are a beloved dish across Mexico and have found their way into many global cuisines, with variations that reflect local ingredients and tastes.

MexicanMXmain
120 min
medium
6 servings
Servings4
10 whole corns
1.5 cups maseka for tamale
1 cup queso cotija
8 tablespoons butter at room temperature
queso oaxaca
4 roma tomatoes
chile serrano
0.5 small white onion sliced
2 garlic cloves
1 tablespoon baking powder
salt

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber while cornmeal is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast is lower in calories, while cottage cheese can provide a similar texture.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while water with seasoning is budget-friendly.

chile peppers

🥗Healthier: bell peppers

💰Cheaper: canned green chiles

Bell peppers are lower in heat, while canned chiles are often cheaper.

1

Cut the ends of the corn husks about an inch and a half and peel the corn, discarding the husk and hair.

2

Rinse the corn and corn husks thoroughly.

3

Remove the kernels from the corn using a knife.

4

Blend the corn kernels until smashed and transfer to a large bowl.

5

Add butter to the blended corn and blend again until mixed.

6

Add the maseka, queso cotija, baking powder, and salt to the corn mixture and mix well, adjusting salt to taste.

7

Stack two smaller corn husks if needed, add about two spoons of the masa mixture, fold the sides, and then fold the bottom up to seal.

8

Repeat the process until all tamales are made and placed in the steamer pot.

9

Add hot water to the steamer pot, cover with remaining husks, and cook on medium heat for 1 hour and 10 minutes.

10

Check that the masa is firm to indicate the tamales are done and allow them to cool slightly.

11

Roast the roma tomatoes and chile serrano until fully roasted, turning occasionally.

12

Transfer roasted tomatoes and chiles to a blender, add garlic and 1/3 cup of water, and blend until smooth.

13

Heat oil in a small frying pan over medium heat and fry the sliced onion for a couple of minutes.

14

Reduce heat to low, add the salsa to the onions, and simmer, adding salt to taste.

15

Add queso oaxaca cut into small cubes to the salsa and allow it to melt before serving.

16

Serve tamales with crema mexicana and queso con chile.

Cooking Techniques

mixingsteaming

Equipment Needed

steamer potblenderfrying panknifemeasuring cups

Spice Level:

🌶️🌶️🌶️

Also Known As

Tamales de EloteTamales de Maíz
Local Name: tamales de elote

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