Ingredients
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1 cup whole milk
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1/4 teaspoon salt
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3 tablespoons olive oil
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1 tablespoon cumin seeds
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1 clove garlic, minced
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1 tablespoon chili powder (optional)
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1 pound sweet corn (about 4 ears), shelled and cut into small pieces
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1 large tomato, seeded and diced
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1 jalapeño pepper, deseeded and chopped fine
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1/2 red onion, thinly sliced
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1 tablespoon lime juice
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1 tablespoon canola oil
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2 tablespoons finely chopped cilantro
Directions
Title: “Mexican Style Corn Tamales Recipe”
Subtitle: “A Delicious Gluten-free and Kid-friendly Recipe”
Description: This Mexican corn tamale recipe is perfect for those looking for a gluten-free option that doesn’t sacrifice taste! It uses fresh ingredients and has a low sodium content making it ideal for families with kids who enjoy eating healthier options. The homemade masa will give you an authentic taste of Mexico without the hassle of finding a store selling them.
Ingredients:
– 1 cup whole milk
– 1/4 teaspoon salt
– 3 tablespoons olive oil
– 1 tablespoon cumin seeds
– 1 clove garlic, minced
– 1 tablespoon chili powder (optional)
– 1 pound sweet corn (about 4 ears), shelled and cut into small pieces
– 1 large tomato, seeded and diced
– 1 jalapeño pepper, deseeded and chopped fine
– 1/2 red onion, thinly sliced
– 1 tablespoon lime juice
– 1 tablespoon canola oil
– 2 tablespoons finely chopped cilantro
Instructions:
Step 1: Prepare the Masa Dough
In a medium bowl, whisk together the milk, salt, and olive oil until thoroughly combined. Set aside for about 1 hour to allow the mixture to sit and thicken slightly.
Step 2: Make the Filling
In a large pot, bring water to boil over high heat. Add the cumin seeds and garlic to the boiling water; cook for one minute before removing from the heat. Using a blender or food processor, puree the spices until smooth. Stir in the chili powder if desired.
Add the shelled corn, tomatoes, jalapeños, red onions, and lime juice to the blended spices and gently stir to combine. Let the filling cool to room temperature before proceeding.
Step 3: Assemble the Tamales
Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil.
Divide the cooled filling evenly among 6-8 tortillas. Roll each tortilla tightly around the filling, creating a log. Place the wrapped logs on the prepared baking sheet, spacing them apart slightly.
To form the masa shell, spread the reserved milk mixture onto a work surface. Using your fingers, lightly press down the edges of each rolled tortilla to create a well. Use your index finger to trace out a circle in the center of the well. Continue tracing smaller circles inside the larger one, creating a pattern resembling a flower. Press your thumb firmly into the center of the flower to create a depression.
Using a sharp knife, carefully cut off the outer edge of each rolled tortilla. Gently fold back the excess dough to expose the base of the roll. Carefully slide the bottom half of the shell over the filled tortilla, pressing down on the edges to seal the shell.
Transfer the assembled tamales to the preheated oven and bake for 20 minutes. Remove the tamales from the oven and transfer to a cutting board. Allow them to cool completely before serving.
Directions:
Serves 8 people as individual servings.
Difficulty Level: Easy.
Nutrition Facts:
Calories: 530 per serving
Total Carbohydrate: 34g
Dietary Fiber: 16g
Sugars: 1g
Protein: 14g
Cholesterol: 0mg
Saturated Fat: 5g
Monounsaturated Fat: 2g
Polyunsaturated Fat: 1g
Trans Fat: 0g
Sodium: 130mg
Potassium: 330mg
Time Needed: About 1 hour 15 minutes.
Steps
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1
Done
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Step 1: Prepare the Masa Dough |
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2
Done
|
Step 2: Make the Filling |
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3
Done
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Step 3: Assemble the Tamales |
