Corn Tamale
Indulge in the rich, authentic flavors of a homemade Corn Tamale, a traditional Mexican dish made irresistibly creamy with fresh corn kernels and masa harina. These tamales are filled with a hint of sweetness from sugar, a touch of savory richness from cheddar cheese, and a fluffy texture achieved with whipped vegetable shortening. Wrapped in aromatic dried corn husks and steamed to perfection, each bite bursts with a beautifully balanced combination of ingredients. This comforting recipe, which serves up to 8, is perfect for family dinners or festive celebrations. With just 30 minutes of prep and an hour of steaming, you'll have a batch of tender, melt-in-your-mouth tamales that pair wonderfully with salsa, guacamole, or a fresh green salad. Give your menu a bold, savory twist with this simple yet enchanting Corn Tamale recipe!
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Recipe Information
Ingredients
- 16 pieces dried corn husks
- 2 cups fresh corn kernels
- 2 cups masa harina
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.67 cup vegetable shortening
- 1.5 cups chicken broth
- 2 tablespoons sugar
- 1 cup cheddar cheese, shredded
Instructions
Soak the dried corn husks in warm water for at least 30 minutes or until pliable.
In a blender or food processor, blend the fresh corn kernels until they are smooth but slightly chunky.
In a large mixing bowl, combine the masa harina, baking powder, and salt.
In a separate bowl, use an electric mixer to beat the vegetable shortening on medium speed until fluffy.
Add the blended corn, chicken broth, and sugar to the shortening, mixing well.
Gradually add the dry masa mixture to the wet ingredients, continuing to beat on low speed until a smooth dough forms.
Drain the corn husks and pat them dry. Spread out one corn husk with the wide end at the top.
Spoon about 2-3 tablespoons of the masa mixture onto the center of the husk, spreading it evenly.
Place a sprinkle of cheddar cheese on top of the masa mixture.
Fold the sides of the corn husk in toward the center, then fold up the bottom edge to secure.
Repeat the filling and folding process with the remaining husks and masa mixture.
Arrange the tamales vertically in a steamer basket, ensuring they are not overcrowded.
Fill a large pot with water just below the steamer rack level, cover with a tight-fitting lid, and steam over medium heat for about 60 minutes or until the masa is set and pulls away from the husk easily.
Once cooked, allow the tamales to rest for a few minutes before serving.
Nutrition Facts
Calories |
2569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.0 g | 262% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 5100 mg | 222% | |
| Total Carbohydrate | 157.9 g | 57% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 52.0 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 943 mg | 73% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1674 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
