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Fresh Corn Tamales

Mexican.Chef's picture
  Fresh corn on the cob 6 (With Husks)
  Masa harina 3 Cup (48 tbs)
  Lard/Shortening 1 Cup (16 tbs)
  Sugar 2 Tablespoon
  Baking powder 1 Teaspoon
  Salt 1 Teaspoon
  Shredded monterey jack cheese 8 Ounce (2 Cups)
  Canned green chili peppers 4 Ounce, rinsed, seeded and chopped (1 Can)

Cut husks from corn.
Wash husks; soak in warm water for 30 minutes.
Meanwhile, cut off corn kernels; scrape cobs.
Grind corn in food grinder or finely chop in blender.
Measure corn; add water to make 2 1/2 cups.
Combine with masa harina; mix well.
Cover and let stand 20 minutes.
In large mixer bowl cream lard, sugar, baking powder, and salt till fluffy.
Beat in corn mixture.
Measure 2 tablespoons dough onto each tamale wrapper; spread to a 5x3-inch rectangle.
Place about 1 tablespoon cheese and 1/2 teaspoon chopped chili pepper on dough; roll up.
Tie wrapper ends with cornhusk or string.
Place tamales on rack in large steamer or electric skillet.
Add water to just below rack level.
Cover; steam 35 to 40 minutes or till tamale pulls away from wrapper, adding water as needed.

Recipe Summary

Main Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4557 Calories from Fat 2559

% Daily Value*

Total Fat 287 g442.1%

Saturated Fat 121.5 g607.4%

Trans Fat 0 g

Cholesterol 394.7 mg131.6%

Sodium 4347.8 mg181.2%

Total Carbohydrates 444 g147.9%

Dietary Fiber 38.2 g152.7%

Sugars 64 g

Protein 100 g200.9%

Vitamin A 94.8% Vitamin C 172.7%

Calcium 315.1% Iron 107%

*Based on a 2000 Calorie diet

Fresh Corn Tamales Recipe