زمان آماده سازی: 40 دقیقه
زمان پخت: 60-90 minutes
زمان کل: 1 hour 40 minutes - 2 hours 10 minutes
عناصر
- 1 bag of dry corn husks
- 4 1/2 cups fresh corn kernels
- 4 oz cream cheese
- 1 cup Maseca flour (maize flour)
- 1/2 قاشق چایخوری بیکینگ پودر
- 1/4 cup sugar or condensed milk
- 1/2 قاشق چایخوری نمک
- 4 oz unsalted butter, melted
Tamales de elote, or Uchepos, is a tangible cultural heritage of Michoacán—a reminder of family gatherings and the comforting, sweet, savory flavors of home. These sweet corn tamales are beloved across Latin America, often served as a treat during holidays, celebrations, or with coffee and atole in the morning. There’s something truly enchanting about the scent of freshly steamed tamales filling your kitchen. Enjoy these tender tamales and customize the recipe—using fresh corn kernels, topped with pecans and coconut, filled with queso fresco, and roasted poblano peppers—even wrapped in banana and avocado leaves.
How to Make Tamales de Elote
- 1. Soak dry corn husks in a large bowl or tray filled with water to rehydrate.
- 2. Into a food processer or blender, add corn and cream cheese and blend until smooth.
- 3. Place corn mixture into a separate bowl, and mix in flour, baking powder, sugar, salt and butter. Set dough aside.
- 4. Remove corn husks from water. Place a dollop of dough in the middle of the husk and fold in the edges to form the tamal. Use strips of extra husks to tie across the middle of the tamal to hold it together.
- 5. Bring a few inches of water to a boil in a pot with a steamer basket inside, then reduce heat to a simmer. Stand the tamales upright in the basket, cover them with extra husks, and place the lid on the pot. Steam for 1 hour. After an hour, carefully transport the cooked tamales onto a cooling rack or tray.
- 6. Once cooled, serve with sour cream, queso fresco and your favorite salsa. Buen Provecho!
نکات:
• Can substitute the fresh corn with frozen or canned corn.
• Use a kitchen cloth or towel to cover the steam if you run out of corn husk.