Montucas de Elote Rellenas
A traditional Honduran dish similar to tamales, made from fresh corn masa filled with seasoned meat and wrapped in corn husks. They are typically steamed.
🧂 Ingredients
- 8 ears Fresh corn kernels(about 5-6 cups)
- 1/2 cup Milk
- 1/2 cup Lard or vegetable shortening
- 2 tsp Salt
- 2 tbsp Sugar
- 1 lb Ground pork or chicken
- 1/2 medium Onion(finely chopped)
- 1/4 medium Bell pepper(finely chopped)
- 1 medium Tomato(finely chopped)
- 2 cloves Garlic cloves(minced)
- 1 tsp Achiote powder
- 1/2 tsp Cumin
- 1/4 tsp Black pepper
- 1/4 cup Raisins(optional)
- enough Corn husks(soaked in hot water until pliable)
- optional Banana leaves(for extra flavor and moisture)
👨🍳 Instructions
- 1
Prepare the filling: In a skillet, heat a little oil and sauté the chopped onion, bell pepper, tomato, and minced garlic until softened.
- 2
Add the ground pork or chicken, achiote powder, cumin, and black pepper. Cook, breaking up the meat, until browned and cooked through.
- 3
Remove the filling from heat and set aside.
- 4
Prepare the masa: In a blender or food processor, combine the fresh corn kernels, milk, lard or shortening, salt, and sugar. Blend until you have a smooth, thick masa. It should have the consistency of a thick batter.
- 5
Assemble the montucas: Lay out a soaked corn husk (or a piece of banana leaf, if using). Spread about 1/3 cup of the corn masa onto the husk, creating an even layer.
- 6
Place about 2 tablespoons of the meat filling in the center of the masa. Fold the corn husk over the masa to enclose the filling, creating a rectangular packet. Secure with kitchen twine if needed.
- 7
Steam the montucas: Arrange the assembled montucas upright in a steamer basket, ensuring they are not too crowded. Steam over boiling water for about 1 hour, or until the masa is firm and cooked through.
💡 Tip: Check the water level in the steamer periodically and refill as needed. - 8
Let the montucas rest for a few minutes before serving. Serve warm, often with grated cheese and crema (sour cream).
💡 Pro Tips
- ✓Using fresh, sweet corn is key for the best flavor.
- ✓If you don't have fresh corn, you can use frozen or canned corn, but the texture might be slightly different.
- ✓The filling can be customized with different meats, vegetables, or even a vegetarian option.
🔄 Variations
- Add a tablespoon of achiote oil to the masa for a richer color and flavor.
- Serve with a side of curtido (pickled cabbage slaw) or a fresh tomato salsa.