Sweet Corn Tamales

Name: Sweet Corn Tamales
Total time: 6300 s
Yield: Serves 15 servings
Cuisine: American
Ingredients: 8.8 oz chipotle peppers (250 g); 4.4 lbs protein, such as pork (optional) (2 kg); 4 cloves garlic; 1/2 onion; 70 ears corn, kernels removed; 5 cups oil (about 1.2 kg); Salt, to taste; Sugar, to taste; Epazote, to taste; Corn husks, for wrapping

Francisco Beristain Rios @cook_26327282

Oaxaca is one of the largest corn-producing regions in Mexico. In the Papaloapan Basin area, most farmers grow and harvest corn. In many villages, most heads of households support their families through corn production. Elote (fresh corn) is harvested before it matures into dried corn and is used by locals to make tamales, which are enjoyed any day, at any time.

Francisco Beristain Rios @cook_26327282

Saved

Ingredients

85 to 105 minutes

Serves 15 servings

8.8 ozchipotle peppers (250 g)
4.4 lbsprotein, such as pork (optional) (2 kg)
4 clovesgarlic
1/2onion
70 earscorn, kernels removed
5 cupsoil (about 1.2 kg)
Salt, to taste
Sugar, to taste
Epazote, to taste
Corn husks, for wrapping

Saved

Steps

85 to 105 minutes

1

Grind the corn kernels using a grinder or food processor until you get a dough. Add the oil, along with the desired amount of sugar and salt, and mix well.
2

Remove the seeds and veins from the chipotle peppers and soften them in hot water. Once soft, blend them with the garlic and onion, then sauté the mixture.
3

Spread a generous amount of the corn dough onto a corn husk. Top with the chipotle sauce, add an epazote leaf, and, if desired, add some protein.
4

Roll up the tamal in the corn husk and steam for at least 55 to 80 minutes.