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Tamales de Elote
These tamales are the best option for vegetarians as they have no meat: D
When you pick your corn, just a few things you may want to keep in mind:
Buy white corn if you can. White corn is sweeter and starchier than yellow corn.
You could make corn tamales with yellow corn but white is the Legit way. If you buy lots of corn you could also make atol de elote, because the first few steps are very similar. You can see our recipe for atol de elote here: Atol de Elote!
Ingredients:
Buy white corn if you can. White corn is sweeter and starchier than yellow corn.
You could make corn tamales with yellow corn but white is the Legit way. If you buy lots of corn you could also make atol de elote, because the first few steps are very similar. You can see our recipe for atol de elote here: Atol de Elote!
Ingredients:
- 4 sticks of salted butter, melted
- 15 large fresh white corn
- 2 cups of granulated white sugar, depending on how sweet you like your tamales
- 2 cups of corn flour, can be yellow or white
- Pinch of salt
- Corn leaves, if you do not have this, you can use the dried corn leaves after soaking them in water.
- Aluminum foil
- begin to shave off the corn kernels from the corn into a large bowl
- Once you have removed the corn kernels from all the corn, blend the kernels in a blender, until corn is completely pureed, and pour pureed corn into another large bowl.
- Add all of the melted butter to the now pureed corn and stir until completely mixed.
- Next add the pinch of salt, 1 and a half cups of sugar or to your taste, add the corn flour and do the stirring again until thoroughly mixed.
- Taste the batter and see if it is sweet enough for you. If you want it sweeter, add the final cup of sugar and mix one more time.
- Place 3 spoonfuls of batter on the fat part of one of the corn leaves. Fold the sides and the top narrow part over the batter so that you have a square.
- Cover this square with another leaf, folding again tightly.
- Wrap tamale with aluminum foil and and place tamale in a large pot filled half way with water.
- Repeat the three previous steps until you have no more batter left. Steam tamales in a large metal pot filled half way with water.
- Cook tamales on medium for 40 minutes to 1 hour. A good way to know if your tamales are done is if the leaves will turn yellow and puff out twice their original size.
- Serve tamales with Salvadoran sour cream or regular sour cream.
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