New Corn Stuffed Tamales Tamale De Elote Mayan
Delight your taste buds with the rich, authentic flavors of New Corn Stuffed Tamales, also known as Tamale de Elote Mayan. Perfectly capturing the essence of traditional Mayan cuisine, these tamales feature a sweet and savory filling made from puréed fresh corn, masa harina, and a hint of cinnamon, making them irresistibly tender and aromatic. Wrapped in softened corn husks and delicately steamed to perfection, each tamale delivers a satisfying melt-in-your-mouth texture that pairs beautifully with optional crumbled queso fresco for added creaminess. Whether served warm as a comforting snack or a festive main dish, this recipe is a celebration of corn's natural sweetness combined with timeless culinary traditions. Ideal for those seeking an authentic taste of Mayan heritage, these tamales will elevate your family meals or special gatherings.
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Recipe Information
Ingredients
- 6 ears Fresh corn (on the cob)
- 20 pieces Corn husks
- 2 cups Masa harina
- 0.5 cups Unsalted butter
- 0.3 cups Granulated sugar
- 1 teaspoon Salt
- 1 cup Whole milk
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.5 cups Queso fresco (optional)
Instructions
Soak the corn husks in warm water for at least 30 minutes until pliable. Drain and pat dry before use.
Shuck and remove the kernels from the ears of corn. Reserve some of the corn husks for wrapping the tamales.
Using a blender or food processor, puree the corn kernels until smooth. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy.
Stir in the pureed corn, masa harina, salt, ground cinnamon, and vanilla extract. Gradually add the whole milk while mixing to achieve a soft, spreadable consistency.
If desired, gently fold in the crumbled queso fresco for a savory twist.
Pat dry the soaked corn husks and spread about 3 tablespoons of the corn mixture down the center of each husk. Fold the sides inward, then fold the bottom up to secure the tamale. Tie with a thin strip of husk if needed.
In a large pot fitted with a steamer basket, add enough water to the bottom of the pot without touching the basket. Layer the tamales in the steamer with the open sides facing up.
Cover the tamales with additional damp corn husks or a clean kitchen towel to trap the steam. Cover the pot with a lid.
Steam the tamales over medium heat for about 90 minutes, checking occasionally to ensure the water does not dry out. Add more water if needed.
To check if the tamales are done, remove one and let it cool for a couple of minutes. If the masa easily pulls away from the husk, they are ready.
Serve warm as is or with a drizzle of cream for an added touch of richness. Enjoy!
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 4085 mg | 178% | |
| Total Carbohydrate | 228.9 g | 83% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 116.0 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1084 mg | 83% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2104 mg | 45% | |
*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.
