Filled the pot about 3-4 inches of water and steamed all 14 tamales for 2 hours. We also used our turkey fryer to steam them, put about 4 big balls of aluminum foil with the little leftover banana leaves at the bottom of the pot so that the tamales we put at the bottom didn't get burned. On top of that, we used aluminum foil to make sure water didn't get it. Three packets of frozen banana leaves are plenty to make between 12-14 tamales and keep in mind that since they're very delicate, many of them will be ripped so we had to double wrap them. We followed this recipe to a T as far as the marinade and filling.

I didn't use yellow corn meal because I personally think it has a funny, synthetic taste to it, so we made them with PAN white corn meal, and don't worry, the SazГіn Goya will give them the yellow color. This is to make it easier to remove the husks for wrapping the tamales.We made these tamales this past Saturday and to say that they were delicious would be an understatement because they were out of this world. The ingredients list can be found in the recipe card.Д¬ut off the two ends of the corn cob. It reminds me so much of my lovely granny. Making tamales de elote outside Mexico was a real challenge, mostly because the fresh corn we can find here in Italy is very different than the one used in my home country.Д«ut overall, I think I did a good job and we really enjoyed having those with a large glass of cold milk in the morning. So the best option was using dry husks but doing so I missed the particular flavour of fresh corn husks. The dough of these tamales is kinda runny, almost liquid and it can be hard to handle. It was practically impossible and frustrating for me to use them so I tried two methods: wax paper and dried corn husks. The fresh husks were very small and curled quite a bit. What was more challenging for me was wrapping them up. If you are going to use dried corn husks, is necessary to hydrate them in warm water for 20 minutes then dry them very well before using them.But if you want an extra flavour go ahead and add some. My family never used vanilla or cinnamon on the dough.Both can be substituted between them, it only changes the texture of tamales a little.

In the recipe I have used tortilla flour and polenta corn flour (cornmeal).If the corn is very juicy and the dough results too liquid, place it in a colander for 10 to 15 minutes to drain the excess of juice.This type of tamale is also known as Uchepo, which is traditionally served with green tomatillo sauce.ДЄlthough these tamales originate from the aforementioned states, today they are popular and consumed throughout the country. The tamales masa will be crumbly add milk and mix until dough resembles cookie.

But in recent years it has become popular as a dessert, served with condensed milk or cajeta drizzle over on top. With mixer on low slowly add masa harina and baking powder combine well.

It is normally served accompanied as breakfast, snack or dinner. The texture is very soft and fluffy and, unlike the other types of tamales, this kind has not filling at all. Love your recipesthey always work great and. The taste is sweet, mostly from the corn itself. I first ate tamales de elote in Baja California 30+ years agoSO glad to now have a recipe Thank you, Pati. This consists of a tamale prepared with fresh corn, milk and butter. Tamales de elote (corn sweet tamales) are a traditional recipe from the states of MichoacГЎn and Guerrero in Mexico.

Tamales de arina