Tamales de elote

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.