Search
by Ingredient

Tamale De Elote

StarStarStarHalf starEmpty star

Your rating

Recipe

 

Yield

4 servings

Prep

20 min

Cook

40 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ cup milk
Camera
1 ⅓ cups corn
fresh, roasted
Camera
1 cup masa harina
*
14 tablespoons butter
softened
Camera
1 teaspoon baking powder
Camera
½ teaspoon salt
Camera
½ cup poblano peppers
finely diced
* Camera
½ cup monterey jack cheese
* Camera
8 each corn husks
dried
*

Ingredients

Amount Measure Ingredient Features
118 ml milk
Camera
315 ml corn
fresh, roasted
Camera
237 ml masa harina
*
2.1E+2 ml butter
softened
Camera
5 ml baking powder
Camera
2.5 ml salt
Camera
118 ml poblano peppers
finely diced
* Camera
118 ml monterey jack cheese
* Camera
8 each corn husks
dried
*

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 41090% from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 26g 128%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 598mg 25%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 6%
Sugars g
Protein 6g
Vitamin A 28% Vitamin C 6%
Calcium 7% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe