Mexican🍜 Noodles & pasta

Mexican Corn Tamales

Name: Mexican Corn Tamales
Total time: 1 h 30 min
Yield: 18 servings
Cuisine: Mexican
Ingredients: ~8-10 ears fresh corn; 4 poblano peppers; 4-5 jalapeño peppers; ~200 g Panela cheese; ~200 g Oaxaca cheese; ~4 tbsp butter; 2 tsp baking powder (royal); 1 tsp baking soda (carbonato); 3 tbsp sugar; ~1 tsp salt

⏱ 90 min🍽 Serves 18

Traditional Mexican corn tamales made with fresh tender corn, roasted poblano and jalapeño peppers, and melted Oaxaca and Panela cheese. The corn masa is light and fluffy, filled with strips of charred peppers and cheese for a delicious savory treat.

Adapted from a video by De mi Rancho a Tu Cocina

Como Hacer Tamales De Elote Mexicanos De Mi Rancho A Tu Cocina

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Ingredients

fresh cornabout 12-15 small ears, kernels removed and corn husks reserved for wrapping~8-10 earsest.
poblano peppersroasted until charred, peeled, seeded, and cut into strips4
jalapeño peppersroasted until charred, peeled, seeded, and cut into strips4-5
Panela cheesecut into strips for filling~200 gest.
Oaxaca cheeseoptional, for additional flavor~200 gest.
buttermelted and mixed into the masa~4 tbspest.
baking powder (royal)helps lighten the masa2 tsp

Steps

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1
Prepare the fresh corn by removing the husks for wrapping and removing the kernels from the cob.
2
Roast 4 poblano peppers and 4-5 jalapeño peppers on the comal until charred on all sides.
3
Place the roasted peppers in a plastic bag to steam and soften the skin.
4
Grind the corn kernels using a metate (traditional grinding stone) into a coarse mixture.
5
Add melted butter, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 3 tablespoons of sugar, and a pinch of salt to the corn mixture. Mix well until all ingredients are incorporated.
6
Peel the skin from the roasted peppers, remove the seeds, and cut the peppers into strips.
7
Mix the pepper strips into the corn masa, ensuring they are evenly distributed throughout.
8
Prepare the corn husks for wrapping. Add water to the steamer pot up to the level of the grate.
9
Place a spoonful of masa on a corn husk, add a piece of Panela cheese and a small amount of melted cheese, then wrap it closed.
10
Arrange the wrapped tamales in the steamer pot with the open end facing up, placing extra corn husks on top.
11
Cover the steamer and steam for about 1 hour until the masa is cooked through and separates easily from the corn husks.
12
Remove the tamales from the steamer and let them cool slightly. Serve alongside atole, cream, or milk as desired.

Mexican Corn Tamales

Ingredients

Steps

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