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    You are in: Home / Recipes / New Corn-Stuffed Tamales (Tamale De Elote) -- Mayan Recipe
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    New Corn-Stuffed Tamales (Tamale De Elote) -- Mayan

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Chef Otaktay's Note:

    A great Mayan food my friend whos half Mayan and spanish she made this for me at my house on the Rez our whole family went nuts for this and we wanted more lol:)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Masa harina: This is cornmeal that has been prepared with lime or wood-ash lye water. It's different from ordinary cornmeal, cooks up softer, absorbs lots of fat during its cooking, holds together better in tortillas, etc. It's available from Mexican food stores.
    2. 2
      To roast the fresh corn: just put them (in their husks) in a 400 degree oven for 5 minutes. Husks and silk will peel off easily. Then scrape off kernels, standing cob in a big frypan to catch them. Depending on the ears, it will take 2-4 ears to make 1 1/2 cups of kernels.
    3. 3
      Cornhusk tamale wrappers: The ones you just prepared are probably dried out and frizzeled. If you've saved and dried husks, steep them in boiling water to cover (poured over them, not cooked) while roasting and scraping the corn. Otherwise, you'll have to use foil wrappers.
    4. 4
      Simmer milk and corn for about 10 minutes. Strain the corn, reserve the milk, and puree 1/2 cup of the kernels with this milk, reserving the rest for putting in the tamale dough. Add the puree to the masa, mix vigorously with spoon and whisk. In a separate large bowl, whip the soft butter, baking powder, and salt together until very fluffy. Start adding the masa mixture about 1/4 cup (guesstimated) at a time whisking and beating vigorously after each dough addition. Spend 15 minuts at least beating the masa mix into the butter. Fold in the green chile, the remaining cup of corn kernels, and grated cheese.
    5. 5
      Divide the dough into 8 equal pieces, about 4 Tbsp each. Pat each piece into a rectangle on a trimmed cornhusk to form a square or rectangle, leaving a husk border at the edges of the tamale at least 1 inch. Now fold up the rectangle along the length of the cornhusks and pinch it into a roll, loosely. Roll the husk up completely around the dough roll. Tie the ends with strips of cornhusk (traditional), or string (easier). The wrapping shouldn't be totally tight, so steam can get inches Place the wrapped tamales seam-side down on the rack of any kind of steamer (wok with a rack and tight cover will do, I use big enameled cast-iron frypan with tight lid). Tamales shouldn't touch the boiling water. Steam for 30 minutes. Let cool slightly and serve (diners unwrap their own) with any kind of hot tomato or other type of sauce. Those celebrating New Corn eat it without sauce, but fat or butter is sometimes available.

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    Ratings & Reviews:

    • on December 26, 2012

      55

      My first attempt at Tamales and I got soooo many compliments. Nice and light and very delicious. Thank you for the recipe! I tripled the recipe and would make that many again (even the leftovers are amazing).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 27, 2008

      55

      These were GREAT! I will definitely make these again, only this time I'll double the recipe as it only made about 12 or so and they went FAST!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for New Corn-Stuffed Tamales (Tamale De Elote) -- Mayan

    Serving Size: 1 (104 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 428.2
     
    Calories from Fat 319
    74%
    Total Fat 35.4 g
    54%
    Saturated Fat 21.8 g
    109%
    Cholesterol 92.5 mg
    30%
    Sodium 540.4 mg
    22%
    Total Carbohydrate 24.4 g
    8%
    Dietary Fiber 1.2 g
    5%
    Sugars 2.0 g
    8%
    Protein 6.6 g
    13%

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