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Categories:Viewed: 45 - Published at: 8 years ago
Ingredients
- 7 cups fresh corn kernels, from 7 ears
- 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 egg
- 1/2 tablespoon salt
- 1/2 teaspoon baking powder
- 1/2 cup harina de maiz (dried corn flour) *
- 20 dried corn husks, soaked in warm water for 30 minutes*
- *Can be found in Hispanic grocery stores
Method
- Working in batches, add the corn kernels to a blender or food processor and puree until smooth.
- In the bowl of an electric mixer, cream the butter and sugar until pale.
- Add the egg, salt, and baking powder.
- Mix to incorporate.
- Add the flour and pureed corn and mix until blended and forms a loose smooth dough.
- Put a corn husk lengthwise in front of you with the wide side closest to you.
- Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides.
- Pick up the 2 long sides of the corn husk and bring them together.
- Roll both sides of the corn husks in the same direction over the filling.
- Repeat with remaining corn husks and dough.
- Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water.
- Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan.
- Remove the tamales from the steamer to a serving platter and serve.
