Corn Tamales (chuchitos De Elote)
Corn Tamales, also known as Chuchitos de Elote, are a traditional Guatemalan dish made with fresh corn masa and filled with a savory or sweet filling. These tamales are wrapped in corn husks and steamed to perfection, making them a delicious and comforting meal for any occasion.
Ingredients
- 6 ears of fresh corn, husks removed
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 12 corn husks, soaked in warm water until pliable
Instructions
- In a blender, puree the fresh corn until smooth.
- In a large bowl, mix the corn puree, butter, sugar, baking powder, and salt until well combined.
- Place a corn husk on a flat surface and spread a thin layer of the corn mixture on the center of the husk.
- Add your desired filling, such as shredded chicken or refried beans, on top of the corn mixture.
- Roll the corn husk to enclose the filling, then fold the bottom and top ends to secure the tamale.
- Place the tamales in a steamer and steam for 1 hour.
- Let the tamales cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 5g
- Fat
- 10g
Supplies
Blender Large bowl Steamer
Tools
Knife Cutting board
Serving suggestions
Serve the Corn Tamales with a side of salsa and a fresh salad for a complete meal.
Tips & tricks
To make the tamales even more flavorful, you can add a spoonful of salsa or a slice of cheese to the filling before steaming.
Cost
$10