Photograph of the finished Tamales de elote

Mexico · Bánh bắp tươi gói vỏ bắp Tamales de elote

Tamales de elote

2 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sweet corn Sweet corn 800 g
  • Photograph of Masa harina Masa harina 120 g
  • Photograph of Pork fat Pork fat 120 g
  • Photograph of Sugar Sugar 80 g
  • Photograph of Dried corn husks Dried corn husks 16
  • Photograph of Fresh milk Fresh milk 120 ml
  • Photograph of Baking powder Baking powder 12 g
  • Photograph of Salt Salt 8 g

Method

  1. 1 Separate the fresh corn kernels and coarsely grind them with milk, leaving a few whole kernels to give the cake a slightly lumpy texture.
  2. 2 Soak the corn husks in hot water for 15 minutes to make them pliable and easier to fold.
  3. 3 Beat the pork fat with sugar and baking powder for 6 minutes, then mix in the ground corn with 30g of masa powder; just a little masa is needed so the mixture doesn't run off the leaves.
  4. 4 Scoop the mixture into the corn husks, fold in both ends, and arrange them upright in a steamer.
  5. 5 Steam for 55 minutes; the cake is done when the batter thickens and detaches itself from the leaf when opened.

With an appliance

  • Pressure cooker 1 hr

    Replace step 5: steam the fresh corn cake under high pressure for 25 minutes, then release the pressure naturally for 10 minutes; steps 1–4 remain unchanged.

Start cooking