← Nouns Cooking · Mexican

Ingredients

• 900 g fresh corn kernels (from 5–6 ears; keep the husks)
• 110 g butter, softened
• 60 g Sugar
• 60 g Masa harina
• 60 g fine cornmeal or polenta
• ½ tsp Bicarbonate of soda
• 1 tsp Salt
• 14 fresh green corn husks (or soaked dried husks)
• 120 ml Mexican crema, to serve
• 80 g queso fresco, to serve, crumbled

Method

1. If using dried husks, soak them in hot water for 30 min until pliable. Fresh husks just need rinsing.
2. Blend the corn kernels in batches to a thick, slightly coarse purée.
3. Beat the butter and sugar for 2 min, until pale. Add the corn purée, masa harina, cornmeal, baking soda and salt and mix into a thick batter.
4. Spoon about 3 tbsp of batter into the wide end of each husk, fold the sides over, then fold up the pointed end.
5. Stand the tamales upright, folded end down, in a steamer basket. Steam over simmering water, covered, for 1 hour, topping up with boiling water as needed.
6. They are done when the batter pulls away from the husk. Rest for 10 min before serving with crema and queso fresco, and salsa if you like.

Tips

• Older, starchier corn sets better than very juicy young corn; add a little more masa harina if the batter looks loose.
• True uchepos use only fresh corn, milk and sugar and are a little softer; this version is more forgiving.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Rick Bayless Mexico in My Kitchen