Sweet Corn Tamales

Chanchamitos is the common name for Sweet Corn Tamales stuffed with pork in Chipotle sauce. The process to make them is similar to making the famous Uchepos from the State of Michoacán but without the filling.

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SERVINGS

16 people

COURSE

Antojitos, Main Course

total time

1 hr

CUISINE

Mexican

– Detach the husk from the cobs and place in a large pot with hot water to soften (see notes).

Instructions

1

– Remove the kernels from the cob with a sharp knife, then place them in your blender or food processor. Process until they’ve been around, but still have some texture. Pour in a large bowl.

Instructions

2

– Stir in the softened lard (or butter) and mix well. Add the masa-harina little by little as needed. Depending on how watery your dough is, you will need to add or reduce the amount of masa-harina. Mix the dough until it looks like a smooth and thick cake batter.

Instructions

3

– Season with salt and sugar. The amount of sugar and salt will depend on the corn flavor, and your taste. Sometimes, the corn is too sweet and other times they are just plain in taste. Remember that some of this seasoning gets lost when you are steaming the tamales.

Instructions

4