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⭐️PORK TAMALES RECIPE
• How to make Tamales | ...
INGREDIENTS FOR SWEET CORN TAMALES
2 lbs (908 g) fresh sweet corn kernels (6 to 7 ears of corn)
1/3 cup (70 g) instant corn flour for masa dough
1/4 tsp salt
1/2 cup (125 mL) hot water
8 Tbsp (113 g) softened butter
1/2 cup (100 g) sugar
2 tsp (7 g) baking powder
2 tsp vanilla extract
20 to 25 cleaned corn husk leaves
INGREDIENTS FOR SAVORY CORN TAMALES
2 lbs (908 g) fresh sweet corn kernels (6 to 7 ears of corn)
1/3 cup (70g) instant corn flour for masa dough
1/4 tsp salt
1/2 cup (125 mL) hot water
1/2 cup (100 g) lard or butter softened
2 tsp baking powder
1/2 tsp salt
8 oz (227 g) shredded cheese of your choice
30 to 35 corn husk leaves
INSTRUCTIONS
- Cut the bottoms of 12 to 14 ears of sweet corn
- Remove the outer leaves / husk and clean the corn silk from the corn
- Reserve, rinse and clean corn husk leaves
- Clean and rinse corn
- Using the method of your choice, cut the corn kernels from the cobs of corn
- Divide the corn kernels if making 2 types of tamales
FOR SWEET TAMALES
- In a small bowl combine instant corn flour, salt and hot water
- Mix well and set aside
- In a blender or food processor add 2 lbs of corn kernels and puree well
- Now add softened butter, baking powder, sugar, vanilla, instant corn flour mixture/dough and blend well
- Add pureed corn masa mixture to a bowl, cover and refrigerate for 1 hour
ASSEMBLY
- Take a corn husk leaf, add 2 to 3 Tbsp of corn masa mixture in the center
- Fold the husk around the corn mixture and fold the bottom up to secure mixture inside the husk
- In a large 16 qt steamer pot add 2 1/2 quarts of water to the bottom
- Use some of the corn cobs, place them in the center of the pot and start stacking your assembled tamales around the centered cobs in an upright position
- Once you have assembled all tamales, add extra corn husks on top of the tamales, then cover with a tea cloth or towel and cover the pot with a lid
- Place the pot on the stove and turn on the heat to start boiling the water at the bottom of the steamer pot
- Once you can here the water simmer and boil, adjust the heat to keep a medium simmer
- Cook the tamales for 1 1/2 to 2 hours, cook time may vary
- Once tamales are cooked allow them to set in the pot for 30 minutes before removing
- After 30 minutes, carefully remove each tamal and place on a baking sheet to rest for an additional 30 to 45 minutes
FOR SAVORY TAMALES
- In a small bowl combine instant corn flour, salt and hot water
- Mix well and set aside
- In a blender or food processor add 2 lbs of corn kernels and puree well
- Now add softened butter or lard, baking powder, salt, instant corn flour mixture/dough and blend well
- Add pureed corn masa mixture to a bowl, fold in shredded cheese, cover and refrigerate for 1 hour
ASSEMBLY
- Take a corn husk leaf, add 2 to 3 Tbsp of corn masa mixture in the center
- Fold the husk around the corn mixture and fold the bottom up to secure mixture inside the husk
- In a large 16 qt steamer pot add 2 1/2 quarts of water to the bottom
- Use some of the corn cobs, place them in the center of the pot and start stacking your assembled tamales around the centered cobs in an upright position
- Once you have assembled all tamales, add extra corn husks on top of the tamales, then cover with a tea cloth or towel and cover the pot with a lid
- Place the pot on the stove and turn on the heat to start boiling the water at the bottom of the steamer pot
- Once you can here the water simmer and boil, adjust the heat to keep a medium simmer
- Cook the tamales for 1 1/2 to 2 hours, cook time may vary
- Once tamales are cooked allow them to set in the pot for 30 minutes before removing
- After 30 minutes, carefully remove each tamal and place on a baking sheet to rest for an additional 30 to 45 minutes
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