Tamales de Elote y Miel

I found these recipes in "The Art Of Mexican Cooking" by my high preistess of Mexican cuisine, Diana Kennedy.

 

Tamales de Elote y Miel

(Fresh Corn & Honey Tamales)

 

4 cups fresh field corn kernels

1/3 cup clear honey

1 scant teaspoon ground cinnamon

pinch of salt

1/2 teaspoon baking soda                                                                                                                1/8 teaspoon whole anise seed (optional)

22 fresh corn husks (insides lightly buttered)

 

Set a prepared steamer over low heat while you prepare the tamales. Put 2 cups of the tender corn into the container of a food processor and process for 2 minutes or until the kernels have been broken down and the juice extracted. Add the rest of the corn and process for 2 minutes longer. Transfer about 3/4 cup of the puree to a blender and blend for a few seconds at low speed and then for about 30 seconds at high speed until the tough skins of the kernels have completely broken down and the mixture resembles a textured, loose paste.  (Her run on sentence, not mine, lol!) Turn into a bowl and continue with the next batch. When all the corn has been ground this way, stir in the remaining ingredients except husks and mix thoroughly.

 

Put 1 overflowing tablespoon of corn down the center of the prepared husks, in a line about 3 inches long; do not flatten. Fold the leaves over to allow for expansion. Stack the tamales horizontally or slightly angled in the top of the steamer-----bynow the water should be boiling beloww. Cover with more husks, a towel and a sheet of plastic before weighting the lid down. Steam, without letting the water go off the boil, until the dough of the tamale is spongy but not sticky and rolls easily away from the husk------about 1 1/2 hours.

 

She says you need field corn for any tamale recipe.

 

There is also another sweet tamale recipe in this book and although neither corn or cherry, I would readily substitute cherries for the raisins. I'm really not sure what you mean by a cherry tamale. But anyway......

 

Tamales Canarios

(Canary Tamales)

 

1/4 pound (rounded 3/4 cup) rice flour

1 teaspoon double acting baking powder

1/4 pound (1/2 cup) unsalted butter at room temperature, plus additional for buttering husks.             3 1/2 ounces (scant 2/3 cup) sugar

4 large egg yolks

1 large egg white

3 tablespoons milk

3 ounces (approximately 1/2 cup, heaped) raisins

22 rinsed, dried corn husks, insides well buttered

 

Put a steamer over low heat.

Sift the flour and baking powder together and set aside.

Beat the butter and sugar together to a cream. Beat in the egg yolks one at a time with a dusting of flour. Finally, beat in the egg white, milk and flour and mix well. The batter should be creamy and barely plop off the beaters. Put one heaped tablespoon of the batter down the center of the husk, starting at the cupped end; do not flatten. Press 4 or 5 raisins into the batter and fold the husks over loosely, turnig up the pointed Cover with more husks, a towel and the lid; steam for about 15 minutes. Test one at the end of the cooking time; the puffy dough should roll away from the husks. Eat immediately or store in the freezer.

 

She says: Although they're usually wrapped in dried corn husks, I have seen them also in fresh corn husks, which I think gives them a slightly better flavor.

 

I have all of Diana Kennedy's books and have used them for many years. I find all her recipes to be very successful, reliable and delicious!

 

Hope this helps! Good Luck! 

Kate