sweet corn tamales

Chanchamitos is the common name for Sweet Corn Tamales stuffed with pork in Chipotle sauce. The process to make them is similar to making the famous Uchepos from the State of Michoacán but without the filling.

SWEET CORN TAMALES

tomatoes

Ancho pepper (seeds and veins removed)

Guajillo peppers (seeds and veins removed)

Chipotle pepper (if you don’t find dried, use canned*)

sweet corn ears

Cups of Masa Harina (have some extra in case your corn is too watery)

lard or softened butter (10 oz.***)

pork

salt

sugar

Epazote leaves (if you find them in your area.)

Place the cleaned peppers and tomatoes in a saucepan and cover with water. Cook for about 15 minutes over medium heat until they’re soft.

Place the contents of the saucepan in your blender and process until you have a smooth sauce. Set aside.

FOR THE SALSA:

Detach the husk from the cobs and place in a large pot with hot water to soften (see notes).

Remove the kernels from the cob with a sharp knife, then place them in your blender or food processor. Process until they’ve been around, but still have some texture. Pour in a large bowl.

Stir in the softened lard (or butter) and mix well. Add the masa-harina little by little as needed. Depending on how watery your dough is, you will need to add or reduce the amount of masa-harina. Mix the dough until it looks like a smooth and thick cake batter.

Season with salt and sugar. The amount of sugar and salt will depend on the corn flavor, and your taste. Sometimes, the corn is too sweet and other times they are just plain in taste. Remember that some of this seasoning gets lost when you are steaming the tamales.

FOR THE DOUGH:

Remove the husks from their warm bath and drain well. Place the smallest husks at the bottom of your steamer.

Place two husks together, with the wide sides facing each other and slightly overlapping (if the husks are too small, you can place more than two together). Spread 1/3 cup of the corn masa dough and add 3 – 4 small cubes of the raw pork meat, then top with 3 tablespoons of the sauce. Finally, place an epazote leaf (if using) on top of the salsa.

Fold the sides of the husk to the center and then do the same with the narrow edges of the husks. To tie the tamales, do so in the same way as if you were tying a package.

ASSEMBLING THE TAMALES:

Place the steaming rack in your pot, add 2 cups of hot water, and cover the steaming rack with the small husks. Place the tamales in the pot, arranging them in a vertical position. You can also place them in a horizontal position like I did in the pictures (my pot is too small to hold them vertically). Cover the tamales with extra corn husks and then place the lid on the pot. Cook for 1 hour and 20 minutes. Check the pot during the cooking time to see if you need to add more hot water.

TO COOK THE TAMALES:

Tamales de elote are sweet, tender, and pillowy soft! Also known as uchepos, they&rsquo;re made with fresh corn kernels, then steamed to perfection in fresh corn husks.

Easy Tamales de Elote (Sweet Corn Tamales)

cobs of white corn

vegetable shortening

baking powder

vanilla

cinnamon

Cut the tops and bottoms off of the corn cobs. Shuck the cobs carefully and save the husks for later. Cut the kernels off the cobs and add them to a blender. Mix until you have a smooth paste. Set aside.

Add vegetable shortening to a mixing bowl and beat with your hands or an electric mixer until fluffy. Add in sugar and continue mixing.

Once smooth, add salt, baking powder, cinnamon, and vanilla and combine until incorporated. Pour in the blended corn paste to the mixing bowl and stir everything together (the consistency will be like a very thick batter at this point).

Batter

Add 2-3 tablespoons of corn mixture to the wide end of a corn husk. Keeping it horizontal, fold one side of the husk over the corn mixture, then the other side over top to form a tube shape.

Where the dough ends, pinch the bottom and fold the husk upwards. If the husks are small, secure the tamal by wrapping another husk around it the opposite way. Continue this process until the rest of the batter is gone.

Assembly

Add about 3-4 cups of water to the bottom of a large stockpot. Place a steamer rack inside and cover it with a layer of the leftover corn husks. Lean the tamales around the steamer in an upright position. Continue working inwards in a circular fashion until the pot is full.

Cover the tamales with another layer of corn husks and a tea towel on top. Put the lid on your pot, bring to a boil, then reduce heat to medium-low and steam the tamales for 70-80 minutes.

To check if they are fully cooked, remove 1 tamal at 70 minutes. Let it rest for a few minutes, then attempt to open the husk. If the tamal separates from the husk fairly easily and feels spongy, they are ready. If the dough still sticks to the husk quite a bit, continue steaming for an additional 5-10 minutes.

Note: Keep a close eye on the water level of your pot during steaming. You don&rsquo;t want to end up with a dry pot!

When the tamales are finished cooking, let them rest for about 15-20 minutes for the best texture. Serve them while still warm on their own, with crema, or salsa verde on top. Happy eating!

Steaming

https://www.youtube.com/watch?v=NZZVBORtkJc

If you like cornbread, you're going to absolutely love sweet corn tamales (tamales de elote)! Sometimes referred to as uchepos, this recipe includes freshly ground corn kernels and can be served savoury or sweet.

Ingredientes en Espa&ntilde;ol:
6 elotes
6 cucharadas de manteca vegetal
1/2 taza de az&uacute;car
1/2 cucharadita de sal
1 cucharadita  de polvo para hornear

&#128203; FULL RECIPE &#128203;
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Sweet Corn Tamales (Tamales de Elote)

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