Easy Corn Tamales

Name: Easy Corn Tamales
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 20
Cuisine: Mexican
Ingredients: 1 teaspoons baking powder; 20 dried corn husks, soaked in warm water for 30 minutes; 1 egg; 2 liters fresh corn kernels, from 7 ears; 118 milliliters granulated sugar; 118 milliliters harina de maiz (dried corn flour); 1 Tbsps salt; 170 grams 1/2 sticks unsalted butter, at room temperature

Easy Corn Tamales is a gluten free and vegetarian recipe with 20 servings. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 8g of fat, and a total of 140 calories. A mixture of corn kernels, corn husks, egg, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 1 hour and 50 minutes.

Instructions

Watch how to make this recipe.

Working in batches, add the corn kernels to a blender or food processor and puree until smooth.

Ingredients you will need

Corn Kernels

Equipment you will use

Food Processor

Blender

In the bowl of an electric mixer, cream the butter and sugar until pale.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Hand Mixer

Bowl

Add the egg, salt, and baking powder.

Ingredients you will need

Baking Powder

Salt

Egg

Mix to incorporate.

Add the flour and pureed corn and mix until blended and forms a loose smooth dough.

Ingredients you will need

Dough

All Purpose Flour

Corn

Put a corn husk lengthwise in front of you with the wide side closest to you.

Ingredients you will need

Corn

Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides. Pick up the 2 long sides of the corn husk and bring them together.

Ingredients you will need

Spread

Dough

Corn

Roll both sides of the corn husks in the same direction over the filling.

Ingredients you will need

Corn Husks

Roll

Repeat with remaining corn husks and dough. Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan.

Ingredients you will need

Corn Husks

Tamales

Dough

Water

Equipment you will use

Frying Pan

Remove the tamales from the steamer to a serving platter and serve.

Ingredients you will need

Tamales

Equipment

Ingredients

Servings:

1teaspoons

baking powder 20

dried corn husks, soaked in warm water for 30 minutes 1

egg 2liters

fresh corn kernels, from 7 ears 118milliliters

granulated sugar 118milliliters

harina de maiz (dried corn flour)1Tbsps

salt 170grams

1/2 sticks unsalted butter, at room temperature

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.