tamales de elote

If you love Mexican food, then these Vegan Green Corn Tamales are for you! These rich, spicy tamales are made with Hatch green chiles, fresh white corn, and masa harina.

Vegan Green Corn Tamales (Tamales de Elote)

fresh white corn* ((7 1/2 cups after cut))

vegan cream cheese (- I used Tofutti)

vegetable shortening

masa harina*

salt

Hatch green chiles*

Husk the corn and save the leaves. Soak the leaves in water. Save the corn silk if you want to make tea.

Cut the kernels off the cobs. Process in a food processor until finely ground (see photo above for consistency).*

Using a stand mixer or a hand mixer, mix together corn, vegan cream cheese, vegetable shortening, masa harina, and salt until mixed thoroughly.

For each tamal, open the corn husk and spread about 1/4 cup of the masa (the dough) on the widest part of the husk, an inch from the side (it will spread and spill out upon steaming). Using a fork, place a strip of Hatch green chili on top of the masa.

Roll the husk tightly and fold over the small edge. Pinch it so that it stays shut. Tie a thin corn husk ribbon around tamal, if desired. Repeat until the dough is used up.

In a tall pot, lay&nbsp;a few husks flat on the bottom*. This is to prevent burning your tamales in case the water gets too low. Place steamer on top of the leaves. Add water up to steamer. Place tamales in vertically. Steam on low heat for 45-50 minutes. Add warm water to the pot as needed. A water bottle works well for adding water. You will know the tamales are done because the masa creeps up to the ends of the tamales.

To freeze them, wait until they are completely cool. Leave the tamales in their leaves. Place in a freezer bag and resteam or microwave before serving.

As you said, these take a lot of time, but they are SO worth it! They were rich and spicy! Thanks for the recipe!

https://content.jwplatform.com/videos/SjqzOkaG.mp4

If you love Mexican food, then this recipe is for you! These rich, spicy tamales are made with Hatch green chiles, fresh white corn, and masa harina.

Vegan Green Corn 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

sugar

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

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#sweetcorntamales #tamalesdeelote #uchepos

Sweet Corn Tamales (Tamales de Elote)

Tamales de Elote (Sweet Corn Tamales) are an easy and delicious Mexican treat that are perfect for the holidays or any celebration!

Tamales de Elote

corn husks ((about 1/4-1/3 pound))

(15.25-ounce) cans sweet kernel corn, (drained and rinsed (about 6 1/3 cups))

masa harina

granulated sugar

Mazola® Corn Oil

vanilla extract

Prep the corn husks: Add the corn husks to a large bowl or pot. Pour enough hot water over the corn husks to cover them completely. Cover the bowl with aluminum foil and let them soak for 1 hour to soften them up. Meanwhile, blend the corn and make the sweet tamale dough.

Blend the corn: Add the corn to a large blender. Pulse until the corn is medium to finely ground. It won&#39;t be completely smooth, but there shouldn&#39;t be any whole kernels in the mix. Set aside.

Mix the masa harina: In a large mixing bowl, add the masa harina, granulated sugar, baking powder, ground cinnamon, and salt. Mix together to combine.

Add the oil: Add the corn oil and mix together with your hands, working the dough through your fingers until everything is well combined and incorporated. The dough should feel a little crumbly, almost like wet sand, and should lightly hold its shape when pressed together.

Add the blended corn: Add the blended corn. Mix together with a fork until fully combined.

Finish prepping the corn husks: Drain the water from the corn husks and pat them dry. Remove and discard any corn silk that may be on the husks. Lay the husks flat onto a baking sheet for easy access.

Fill the corn husks: Grab a large corn husk and identify which is the smooth side and which is the side with ridges. Place the smooth side face up on a plate. Scoop a heaping 1/4 cup of the tamale dough into the middle of the softened corn husk.

Fold: Fold together the long edges of the corn husk like a book, and then fold it once more. Fold the pointy edge over so that only one side of the corn husk is open and exposed. Place in a bowl with the open end facing up, making sure to lean them against the side so it doesn&#39;t fall down. Repeat until all the tamales have been filled and assembled.

Prepare the steamer pot: Fill the bottom of the steamer pot with water and cover with the steamer insert. Place the sweet tamales in the steamer with the open end facing up, making sure to lean them against the side of the pot so they don&#39;t fall down.

Steam: Cover tightly with the lid and place the steamer over high heat. Bring the water in the steamer pot to a boil (you should be able to hear it bubbling), then reduce the heat to low, and cook for 1 hour and 15 minutes.

Rest and serve: Carefully transfer the tamales to a baking sheet or serving platter and let them sit and cool slightly for 10 minutes. They may be a little squishy when you first take them out of the steamer, but will quickly firm up once they have time to cool. Serve and enjoy!

How much water do we put in the instapot?

Made these tonight and they came out moist and delicious. I substituted the canned corn with 3 16 oz bags of frozen organic super sweet corn that I thawed in the fridge overnight. I also left out the vanilla and cinnamon and added one tsp of sugar. They came out perfect.

Thank you for this recipe.
I made some for my mom and she was happy and liked the tamales de elote. Do you have the recipe for the savory tamales de elote?
If you do please share it with me.
Thank you again Isabel

Muy ricos los tamales, el sabor me recuerda a los uchepos que se preparan en Michoacán cuando los elotes están tiernos. Es maravilloso poder preparar estos tamales en cualquier época del año. 
En lugar de prepararlos con masa harina los preparé con harina P.A.N amarilla y no les puse canela. 
Muchas gracias por la receta.

Hi Isabel! I recently made these tamales de elote, and they were delicious! I followed your recipe without changing anything. Thank you so much for this awesome recipe. I had been looking for an easy and tasty recipe for a year now to no avail.

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