👨‍🍳 作り方

1. 1

   If using fresh corn, cut the kernels off the cobs. In a food processor or blender, pulse the corn kernels until a coarse masa forms. You want some texture, not a smooth puree.

   💡 プロのコツ: Alternatively, you can grate the corn off the cob for a more traditional texture.
2. 2

   In a large bowl, combine the corn masa, sugar, melted butter, milk, vanilla extract, cinnamon, and salt. Mix well until thoroughly combined. If the mixture seems too wet, add the masa harina a tablespoon at a time until it reaches a thick, spreadable consistency.

   💡 プロのコツ: Taste the batter and adjust sweetness or spices as desired.
3. 3

   Drain the soaked corn husks. Lay one husk flat and spread about 1/4 cup of the corn mixture onto the wider end of the husk, spreading it evenly.

4. 4

   Fold the sides of the corn husk over the filling, then fold the bottom end up to create a neat package. Tie with a strip of corn husk if needed.

   💡 プロのコツ: Ensure the tamales are not too tightly packed, as they will expand slightly during steaming.
5. 5

   Arrange the tamales upright in a steamer basket over boiling water. Cover the steamer tightly and steam for 45-60 minutes, or until the tamales are firm and cooked through.

   ⏱️ 45-60 minutes

   💡 プロのコツ: Add a coin to the bottom of the pot to hear it rattle; if it stops rattling, the water is low.
6. 6

   Let the tamales rest for about 10 minutes before serving. They can be served warm, directly in their husks.

   ⏱️ 10 minutes