Tamale De Elote
Submitted by John12377
Sweet corn tamales with roasted corn folded into whipped butter-masa dough with poblano peppers and Monterey Jack, steamed in corn husks. Vegetarian comfort wrapped up tight.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
1 hrsTamales de elote are all about celebrating corn in every possible form: fresh roasted kernels, masa harina, and dried husks all working together.
The dough gets its cloud-like texture from butter whipped until fluffy, then mixed with masa that’s been enriched with a corn and milk puree. It’s lighter and sweeter than traditional pork tamale dough.
Diced poblano peppers bring a gentle, smoky heat and Monterey Jack melts into pockets of gooey richness throughout.
Steamed for 30 minutes in soaked corn husks, they come out tender, fragrant, and impossible to eat just one.
Chef Tips
- Whip the butter until truly fluffy before adding the masa. This is what makes the tamales light instead of dense. Take the time to beat it properly.
- Add the masa in small increments and keep whisking. Dumping it all in at once creates lumps that won’t come out.
- Test if the masa is ready by dropping a small ball into cold water. If it floats, you’ve whipped enough air in.
- Don’t overfill the husks. Leave room for the dough to expand during steaming or they’ll burst open.
Ingredients
Directions
Soak husks in hot water until pliable.
In a sauté 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 purée the remainder with the milk.
Add the purée 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.
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.
Comments
