Entree: Mexico – Morelos – Tamales de Elote

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 15 min

Additional 20 min

Total 1 hr 35 min

Ingredients

- Fresh corn kernels from 6 large ears (about 6 cups / 900 g)
- Whole milk, 1 cup (240 ml)
- Unsalted butter, softened, 6 tbsp (84 g)
- Granulated sugar, 1/3 cup (67 g)
- Masa harina, 1/2 cup (60 g)
- Baking powder, 1 tsp (4 g)
- Salt, 1 tsp (6 g)
- Eggs, 2 large, approx. 100 g total
- Corn husks, about 24, soaked in warm water until pliable (no measurement)
- Queso fresco, crumbled, 8 oz (225 g)
- Mexican crema or sour cream, 1/2 cup (120 ml)
- Cooked black beans, 2 cups (480 ml) (approx. 14 oz / 400 g cooked)
- Vegetable oil or neutral oil, 1 tbsp (15 ml)
- White onion, 1 small, finely chopped (about 4 oz / 115 g)
- Garlic, 2 cloves, minced
- Ground cumin, 1/2 tsp (1.5 g)
- Lime juice, 1 tbsp (15 ml)
- Fresh cilantro leaves, 1/4 cup (10 g), chopped
- Red onion, 1/2 small, thinly sliced (for quick pickle)
- White vinegar or apple cider vinegar, 2 tbsp (30 ml)
- Honey or agave (optional, to taste), 1 tsp (5 ml)
- Fresh ground black pepper, to taste

Instructions

Short Description:
Fresh-corn tamales from Morelos made with sweet local corn blended into a tender, slightly sweet masa, wrapped in corn husks and steamed; served here with a warm black bean puree, queso fresco, crema, and quick pickled red onion to make a complete main-course meal.

Regional Notes:
This Morelos version relies on fresh roasted or raw local corn for a naturally sweet, loose-grain masa rather than primarily dried masa harina, and is traditionally wrapped in corn husks and steamed. The emphasis on fresh corn flavor and a light, slightly sweet texture distinguishes it from heartier, masa-harina–based tamales in other regions.

1. Prepare corn husks: soak corn husks in warm water for at least 30 minutes until pliable; drain and keep warm.
2. Process fresh corn: in a blender or food processor, pulse the fresh corn kernels with the milk until a coarse but creamy purée remains (you want small bits of corn for texture). Scrape into a large bowl.
3. Make tamal batter: in the bowl with the corn purée, add the softened butter, sugar, masa harina, baking powder, salt, and whole eggs. Beat with a handheld mixer or whisk until the mixture is smooth and slightly airy, about 2–3 minutes. The batter should be scoopable but moist; if too thick add 1–2 tbsp (15–30 ml) milk.
4. Prepare black bean puree: in a small skillet over medium heat, warm 1 tbsp (15 ml) oil. Add the chopped white onion and sauté until translucent, 4–5 minutes. Add minced garlic and cumin and cook 30 seconds. Add cooked black beans and 1/4 cup (60 ml) water; simmer 3–5 minutes to meld flavors. Transfer to a blender or mash by hand until mostly smooth but still a bit textured. Stir in lime juice and salt and pepper to taste; keep warm.
5. Quick-pickle red onion: place sliced red onion in a small bowl, add vinegar, honey (if using), a pinch of salt, and 2 tbsp (30 ml) water. Toss and let sit at least 10 minutes while assembling tamales.
6. Assemble tamales: lay a soaked corn husk flat with the narrow end pointing away. Spread about 1/3 cup (80 g) of the corn batter in the center, leaving a 1/2-inch (1 cm) border on sides and top/bottom. If desired, add a spoonful (about 1–2 tbsp / 15–30 g) of crumbled queso fresco in the center before folding. Fold the sides of the husk over the filling, then fold the bottom up and the top down to close. Repeat with remaining batter and husks to make about 18–24 tamales depending on size.
7. Steam tamales: stand tamales upright in a large steamer or tamalera so they are snug (open ends up). Cover with additional damp husks or a clean damp kitchen towel and place lid on steamer. Steam over simmering water for 60–75 minutes, checking water level occasionally and adding more boiling water if needed. Tamales are done when the masa pulls away from the husk easily and feels set.
8. Finish toppings and warm queso crema: crumble remaining queso fresco and stir crema lightly with a pinch of salt and a squeeze of lime to taste.
9. Serve: open tamales and plate 2–3 per person (for 6 servings plan 3 tamales each). Spoon warm black bean puree alongside or over the tamales, drizzle crema, sprinkle crumbled queso fresco, add a few quick-pickled red onion slices, and garnish with chopped cilantro and a grind of black pepper.
10. Leftovers and storage: cooled tamales keep in the refrigerator up to 3 days wrapped in husks; reheat steamed 15–20 minutes or microwave covered until warmed through.