Tamale De Elote
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
milk
|
|
| 1 ⅓ | cups |
corn
fresh, roasted |
|
| 1 | cup |
masa harina
|
* |
| 14 | tablespoons |
butter
softened |
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
poblano peppers
finely diced |
*
|
| ½ | cup |
monterey jack cheese
|
*
|
| 8 | each |
corn husks
dried |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
milk
|
|
| 315 | ml |
corn
fresh, roasted |
|
| 237 | ml |
masa harina
|
* |
| 2.1E+2 | ml |
butter
softened |
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
poblano peppers
finely diced |
*
|
| 118 | ml |
monterey jack cheese
|
*
|
| 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.
