Submitted by:
Macx Delgado Reyes
Category:
Side
Country of Origin:
Guatemala
Cook time:
3 hours
Serves:
30
Ingredients:
25 ripe corn cobs, which should yield approximately 10 pounds of corn flour once processed
4 ounces of dry cheese
1/2 tablespoon of salt
2 1/2 pounds of sugar
4 eggs
1 pound of margarine
1 1/2 ounces of baking powder
1 cup of cream
1/2 liter of milk
Ingredients substitutions:
Raisins, if preferred.
Steps:
1. Peel the corn cobs, cutting from the top to obtain the husks in layers. Clean the husks, and set them aside in a container with water. Save a few of the cleaned corn cobs.
2. Shuck the corn, and clean the kernels.
3. Process the corn kernels in a food processor until you have a fine flour.
4. Pour the flour into a large mixer, along with the eggs, margarine, dry cheese, cream, milk salt, baking powder, and raisins (if preferred). Mix all the ingredients to create the tamale dough.
6. Place one and a half tablespoons of dough in each corn husk, wrapping the dough in the husk and folding the tip of the husk so that it forms the corn tamale.
7. In the bottom of a large pot, place two corn cobs and cover them with some of the husks. Then add some water to the bottom of the pot. This structure is used to steam the tamales.
8. Place the tamales vertically in a pot, and cover them with husks. Then cover the pot and cook on a medium to high temperature to steam the tamales for two hours. Replenish water as needed to maintain steam.
9. Once cooked, open the husks to enjoy some delicious corn tamales.
What makes this recipe special?
This recipe is very special for me, because I learned it as a child from my mother. This helped us in our economy, and I was proud to sell the corn tamales, I also sold them to support my studies and clothing until I was 18 years old.
Additional notes:
The best time to have corn tamales is as a snack in the afternoon with a cup of coffee, enjoyed by whoever prepares them. It is a traditional recipe from Coban, Alta Verapaz, Guatemala.