- 12-15 corn husk for wrapping
- 1/4 cup lard
- 2 teaspoons baking powder
- 1/4 cup butter, softened
- 2 cups masa harina (flour)
- 1 cup warm water
- 2 teaspoons salt
- 2-3 ears corn on the cob
- Add the cornhusks to a large pot. Pour boiling water over them and let them soak for at least 30 minutes to make them pliable.
- Add the lard, butter and baking powder to a food processor or mixer and beat until light and fluffy.
- Cut enough corn kernels off the cobs to make about 2 cups. Scrape the cobs with a knife to get all their milk. Add the corn kernels and their milk to the food processor and pulse until fairly smooth but still a little chunky
- In a large bowl, mix together the masa harina, salt and warm water and knead to form a pliable mass. Pulse a little bit at a time into the corn and lard mixture until smooth.
- Drain the cornhusks and wipe dry. Lay out a husk with the pointed end up and add about 1/4 cup dough to the center. Fold in each side to cover the dough. Then fold up the bottom husk. Finally fold down the pointed top and insert it into the bottom to make a package. Tie the tamal with strings if needed. Repeat with the rest of the dough.
- Set up a steamer and steam the tamales for 30-45 minutes. Remove and serve hot with a little cream poured over the top.
Tamales de Elote are a traditional breakfast meal. My grandmother adds refried beans to the tamales sometimes just to give it a different flavor. One of my favorite traditional breakfast foods.