New Corn-Stuffed Tamales (Tamale De Elote) -- Mayan Recipe

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New Corn-Stuffed Tamales (Tamale De Elote) -- Mayan
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Ingredients
8
Count
Nutrition
299
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  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. 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. 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. 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. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 299.03 Kcal (1252 kJ)
Calories from fat 249.44 Kcal
% Daily Value*
Total Fat 27.72g 43%
Cholesterol 74.47mg 25%
Sodium 318.22mg 13%
Potassium 177.3mg 4%
Total Carbs 8.39g 3%
Sugars 1.62g 6%
Dietary Fiber 1.18g 5%
Protein 5.46g 11%
Vitamin C 34.2mg 57%
Vitamin A 0.4mg 14%
Iron 0.2mg 1%
Calcium 177.9mg 18%
Amount Per 100 g
Calories 290 Kcal (1214 kJ)
Calories from fat 241.91 Kcal
% Daily Value*
Total Fat 26.88g 43%
Cholesterol 72.23mg 25%
Sodium 308.61mg 13%
Potassium 171.95mg 4%
Total Carbs 8.13g 3%
Sugars 1.57g 6%
Dietary Fiber 1.15g 5%
Protein 5.3g 11%
Vitamin C 33.1mg 57%
Vitamin A 0.4mg 14%
Iron 0.2mg 1%
Calcium 172.6mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.1
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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