Tamales De Elote

Ready in 1h

Try this Tamales De Elote recipe, or contribute your own.


1/2 c milk
14 tb Butter; softened
1 c Masa harina
8 corn husks; Dried
1 1/3 c fresh corn kernels; Roasted
1 ts Baking Powder
1/2 c Chiles poblanos; finely chopped
1/2 c Jack cheese
1/2 ts Salt

Original recipe makes 4



Soak husks in hot water until pliable. In a saut pan simmer the milk and corn together over medium heat until the corn becomes soft (about 10 minutes. Strain the corn, reserve 1 cup, and pure the remainder with the milk. Add the pure to the masa harina, and mix with a spoon or whisk. In a large bowl, whip the butter, baking powder, and salt together until light and fluffy. Incorporate the masa in 2 oz increments, whisking until light and fluffy (about 10 to 15 minutes total). Fold in the green chile, remaining corn and cheese. Divide masa evenly between the corn husks, roll and tie tamales and steam for 30 minutes. Let cool slightly and serve. per Emily Jorge Fidonet COOKING echo

Verified by stevemur
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Calories Per Serving: 502 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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