I'm looking for a recipe for sweet tamales de elote?

Question

I used cans of cream corn, butter, sugar,and I think baking powder. I do remember it was really easy to make, it's just been so long since I've made them. If anyone knows this recipe I would apreciate it and thank you in advance.

Answer 1

foodnetwork.com

Answer 2

I found this one... I hope that it it what you are looking for;

Tamales de elote - - - - Yield: 4 Servings
½ c Milk
1 ⅓ c Roasted fresh corn kernels
1 c Masa harina
14 tb Butter; softened
1 ts Baking powder
½ ts Salt
½ c Chiles poblanos; finely diced
½ c Jack cheese
8 Dried corn husks
per Emily Jorge
Fidonet COOKING echo

Soak husks in hot water until pliable. In a saut pan simmer the milk and corn together over medium heat until the corn becomes soft (about 10 minutes. Strain the corn, reserve 1 cup, and pure the remainder with the milk. Add the pure to the masa harina, and mix with a spoon or whisk. In a large bowl, whip the butter, baking powder, and salt together until light and fluffy. Incorporate the masa in 2 oz increments, whisking until light and fluffy (about 10 to 15 minutes total). Fold in the green chile, remaining corn and cheese. Divide masa evenly between the corn husks, roll and tie tamales and steam for 30 minutes. Let cool slightly and serve.

Answer 3

I found this one that has grits not corn in it


Sweet Tamales

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces Instant grits
1/4 cup Grated coconut or chopped -- almonds
2/3 cup (3-1/2 ozs) masa harina
1/4 teaspoon Salt
1/2 cup Sugar
1/2 teaspoon Baking powder
1/2 cup Unsalted butter -- cut in 4

1/2 cup Lard -- cut in 4 pieces
1 1/2 cups Water or complimentary fruit -- juice
Shucks or wrappers of choice
Citrus peel ties:
3 Oranges
3 Lemons
4 cups Water
1/2 cup Sugar

Dough: filling of choice, lemon orange sauce or Guava Sauce Have ready the
Using the metal blade, grind the grits with the coconut or almonds for abo
Using the metal blade, whip together the butter and lard for 30-45 seconds
Test the consistency of the dough by pinching off a small piece and set at
Place 1 heaping tablespoon of the dough on the prepared wrappers. Spread t
Steam for 2 to 2-1/2 hours. After 2 hours, test one tamale for doneness. T
To serve, unwrap the tamales and serve with Lemon-Orange Sauce or Guava Sa
Citrus Peel Ties are an optional tie for Sweet Tamales and make a lovely p
SWEET TAMALE FILLINGS Use about 1-1/2 to 2 teaspoons filling per tamale,
1. 2 cups fresh or canned chopped fruit, well drained. Add a light coating
(Reserve fruit juices for the dough or a sauce.) 2. 2 cups thickened homem
3. 2 cups chopped candied fruits (raisins, apricots, dates, pineapple, etc
4. 3/4 cup white seedless raisins, plumped for 30 minutes to 1 hour in 1/2

Answer 4

First the dough.

1/2 cup Packed brown sugar
1/2 cup Vegetable shortening
2 cup Masa harina
1/2 tsp Salt
3/4 cup Fruit juice, or milk or soymilk*
1 tsp Baking powder

In mixing bowl, cream together sugar and shortening.
In separate bowl, mix together masa harina and salt. With electric mixer or wooden spoon, alternately beat in masa mixture and fruit juice or milk, adding just enough liquid to form a firm dough. Add more juice or milk or soymilk if needed. Beat in baking powder last.
Makes enough dough for 16 to
20 tamales.
Note: Depending on the flavors of the tamale filling, use any type of milk or your favorite fruit juices, such as pineapple-coconut.


Now the filling.

Tamales Dulce (Sweet Tamales)
20 to 25 large or 30 to 40 smaller dried corn husks
3 cups water
1 tablespoon plus 1 teaspoon aniseed, divided
1/2 cup golden raisins
1/2 pound lard (1 cup plus 2 tablespoons) or shortening
1/2 cup granulated sugar or to taste
1 1/2 pounds tamale dough
1/2 teaspoon salt
1/2 cup pecans, coarsely broken (optional)

Place corn husks in a large bowl, cover with boiling water, and soak for at least 1 hour.

Bring 3 cups water and 1 tablespoon aniseed to a boil over high heat. Cook until reduced to 2 cups, about 15 minutes.

Strain and use 1 cup of anise tea to soak the raisins until softened, about 15 minutes. Set aside the remaining cup of tea.

Beat lard or shortening and sugar with an electric mixer at high speed until light and fluffy. Reduce speed and add tamale dough mixture a little at a time. When all is added, beat for 3 minutes.

Drain raisins and add to tamale dough mixture. Reserve drained liquid to use for steaming. Beat for 1 minute. If tamale dough mixture is stiff add 1/4 to 1/2 cup of the reserved anise tea a little at a time while beating. Add remaining aniseed and salt, and beat until light and fluffy. Fold in pecans.

Drain corn husks. Place about 2 tablespoons of filling in each husk, wrap and steam the tamales (see instructions).

Optional: Add extra anise tea and raisin-soaking liquid to the water in the steamer. Makes about 20 large or 30 small tamales.

Answer 5

I would absolutely love 2 right now. I made dozens years back but don't remember now. You can buy all ready made masa(sp?) and then the rest is up to you. It's almost like pierogies but little different.

Answer 6

I'm sorry, I don't know, but I do know that those are so darn delicious!!! I hope someone has the recipe for you. :)

Answer 7

here an ideas look in THE COOK BOOK!